Making a rib roast for your family holiday dinner?
So you want to make a prime rib roast for your holiday dinner huh? Your only issue is you have no idea how to cook a rib roast. Have no fear, here are some tips for cooking that holiday rib roast that will have your family raving and going back for seconds.
How big of a roast do I get?
There are a couple of different things to consider when planning how much of anything to get. First you know your family and friends better than most, so you should know their eating habits. If you have a family that typically eats more than most you obviously would have to get a roast bigger than you would normally need to feed the same amount of people. Secondly you need to factor in the other food items being served like side dishes, desserts and if there is going to be a secondary protein offered. The general rule I follow when figuring how much protein to buy is factoring each person will eat between 1/2 to 3/4 a pound each. So, if you are feeding 15 people a 10-11 pound roast should suit your needs. When in doubt buy more than you figured is necessary. One, no one wants to run out of food and two if you have any left overs they will make a killer sandwich.
How should I season my rib roast?
Great question! The real answer there is no wrong way to season it! It ultimately depends your taste and preferences. If you like Montreal steak seasoning, use it. Rosemary, garlic and black pepper, use it! I prefer to keep it really simple and season with a good helping of course sea salt and fresh cracked black pepper. Let’s be honest, you just spent a good amount of money on that roast, why do more to it than is necessary. The quality of the meat should be able to hold up on its own. You don’t want to do anything that takes away from that delicious natural flavor of the beef.
What’s the best way to cook it?
There are numerous ways to cook a rib roast. Some people like the “low and slow: method. Others cook at high heat for shorter periods of time. I personally do not recommend this particular method because it is very easy to dry your meat out. I actually prefer to use a combination of both methods. I have found this has worked best for me. Cooking the roast at high heat for 15-20 minutes allows the outside to sear and form a delicious crust. Then, lowering the temperature and cooking it slower allows for the roast to stay juicy and tender. The more times you cook a roast you will find what works best for you and how you prefer it to be done.
The process is simple. First, preheat your oven to 450ºF. Season your roast with your desired seasoning method and place the roast in the oven for 15-20 minutes. Turn down your oven to 325ºF and cook the roast until the internal temperature reaches 120ºF. If you don’t have a meat thermometer, I would suggest you should invest in one. They are great to find around the house. You can find one almost anywhere, however if you are more of an online shopper you can purchase one here: http://amzn.to/2AwQ1fD. Once the roast reaches the proper internal temperature let rest it rest for 30 minutes. Depending on the size of your roast will ultimately depend on how long it takes to cook. I use 14-17 minutes a pound as my guide.
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