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Prime Rib Roast

Source: Martha Stewart's Cooking School by Martha Stewart
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  Serves 8
Prime rib, or standing rib roast, has long been a mainstay at the holiday table (where it is often paired with Yorkshire pudding, a British specialty made from the pan juices and a simple batter of flour, eggs, and milk). As it is expensive, prime rib should be handled with extra care. It is imperative that you have an instant-read thermometer for determining the internal temperature; if allowed to cook too long, the meat will no longer be a rosy pink inside, the optimal color for any high-quality roast. Remove the roast when still rare, as it will continue to cook as it rests, rising as much as 10 degrees in 20 minutes.
RECIPE INGREDIENTS
For rub:
15 dried bay leaves, crumbled
1/3 cup coarsely chopped fresh sage leaves, plus several whole leaves for garnish
1/2 cup extra--virgin olive oil
coarse salt and freshly ground pepper
1/3 cup finely grated orange zest (from 2 to 3 oranges)
For roast:
1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched
Prime Rib Roast Recipe at Cooking.com
DIRECTIONS
Prepare meat Stir together crumbled bay leaves, sage, the oil, 1 1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture all over the beef, coating evenly. Refrigerate overnight, covered. About 2 hours before you plan to cook the beef, remove it from the refrigerator. Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450 degrees F.


Roast Cook beef for 30 minutes, then reduce temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted into meat (away from bone) registers 115 degrees F to 120 degrees F (for -rare), about 1 hour to 1 hour 15 minutes longer. Let rest 20 minutes.


Carve and serve Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. Serve, garnished with whole sage leaves.


Recipe reprinted by permission of Random House. All rights reserved.
Date Added: 08/04/2009
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