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The Secret to a Perfect Prime Rib
A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).
Medium Rare = 130-140° F (55-60 C)
Medium = 145-155° F (63-68 C)
Remember that the roast's temperature will rise at least 5 degrees after you remove it from the oven.
Let the roast stand for 15 or 20 minutes before carving to let the juices return to the center.
With prime rib, it's easy to satisfy everyone's preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.
How to Choose Your Prime Rib Roast
Shopping for a roast can be confusing because the very same cut of meat goes by several different names. "Prime rib" is the most famous term, but the word "prime" actually describes the grade of the meat, not the cut. (The top three grades of beef are Prime, Choice, and Select.)
Meats graded "Prime" are sold almost exclusively to restaurants, so you probably won't find true "prime rib" at the grocery store. Instead, look for roasts labeled "rib roast," "eye of the rib roast" or "standing rib roast."
A boneless rib roast may be called "eye of the rib" roast -- or if the ribs are still attached, a "standing rib" roast. The meat will be more flavorful if you roast it with the ribs still attached, but a boneless roast is definitely easier to carve. If you buy a roast with the ribs attached, have the butcher remove the backbone, or the roast will be difficult to carve.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 998 | ||
Calories from Fat: 731 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.2g | 108 % | |
Saturated Fat 32.7g | 164 % | |
Monounsaturated Fat 35.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 230.7mg | 71 % | |
Sodium 175.1mg | 6 % | |
Potassium 886.8mg | 23 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 61.9g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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