Saturday, March 14, 2009

Prime Rib Roast 101

I heard many times from family and friends that cooking a roast specially a Prime Rib Roast is not an easy "operation" to do and they prefer to cook a steak instead of a roast.

Preparing a roast is very simple, I am going to walk you through the preparation step by step , also what to look for when you shop for a prime rib, to preparing and marinating the roast and cooking it.

when you are shopping for a roast look for a nice marbling all around and nice red color. Marbling doesn't mean a thick layer of fat more than an 12/inch or so (you are going to trim it and you are paying for it) Depend on how many serving but for a generous serving count 2 persons per a rib.

If the roast has extra fat , trim the excess and leave the thin layer of fat which protect the meat, and baste it and gives the flavour.
Make sure that the meat is at room temperature when you proceed with cooking, if your roast is frozen, make sure to defrost it in the fridge over night, and take it out 2 hours before cooking.

(If you don't let the roast come to room temperature, it will take longer to cook your roast. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center ( It Happened to me the first time I did a roast, there were no cooking blogs !!!!)
I wash the meat and dry it with paper towel completely before I cook it.

to cook the roast the recommended temperature is to start in a preheated oven at 450F for 15 minutes then lower the oven to 325F and continue cooking, also depend on your oven and the temperature and if you are using gas oven or electric .

I recommend that you use a meat thermometer to make sure you reach the right temperature .

for rare roast with bright red centre the temperature must read between 120F to 125 F
for med rare with pink centre and brown around the exterior the temp must read 130F to 135F
for medium roast with light pink center and outer portion is brown the temp must read 140F to 145F
medium well roast the center is cooked the temp will read 150F to 155F
well done steak is uniformly (dry) temp will read 160F and above

In Lebanon and Europe when we cook the roast we prefer to flavour the stock and add it to the roast and not vise verse.



1- prepare the meat and dry it with paper towel

2-melt 2 tsp of butter or ghee + 2 tsp of olive oil in a deep thick bottom pot to avoid any splashes of fat.

3- fry the meat on all sides to brown and caramelize

4- prepare a wet rub if you like (I use Dijon mustard + grain mustard, black pepper, garlic and salt) you can use only sea salt and black pepper. When the meat is brown on all side rub with the seasoning.


5- after you brown the meat get rid of the fat left in the pot (I empty them on a paper towel)

6- all the bits left in the pot are flavours, I add to it home made Demi Glace sauce or beef stock and couple spoons of cognac or sherry and cook the stock for 10 minutes or so to get all the flavours mix.



7- I don't know if I mention before but I love cooking with clay pot since I was a little girl this was something unique watching my mom's family in Baalback using clay pot on direct fire to prepare the food. for that I prepare a rack to sit my roast on, and my rack is a combination of vegetables (onion, garlic, celery and carrots)

8-if you don't have a clay pot a roasting pan is just perfect.

9- I also like to serve Roasted potatoes with the roast, I used russet potatoes and put the head of potato in a large serving spoon and made slices - the big spoon doesn't let the knife go all the way down , and you keep the potato as a whole. Drizzle with oil and chopped garlic salt and pepper and bake in the oven start with the lower heat same like the roast , then after you take the roast out to rest you can raise the oven to 425F and continue roasting the potatoes.

Michel likes little juice on his meat.




I prefer lots of juice and veggiesPlease Join us....

4 comments:

Antonella said...

Hi Arlette! Sorry but I read today your message.
Farina manitoba is a flour very strength. Here you can read some information:

http://www.practicallyedible.com/edible.nsf/pages/italianflours

If you need some translation of other recipe I am happy to help you.
Sorry for my bad english.
Ciao

Arlette said...

Hello Antonella
thanks for getting back to me,
I was surprised when I was reading your recipe in `English` Manitoba Flour and I live in Canada and I bake almost every day but never heard of this flour... Thanks for explaining, and the link.

Your blog is awesome....I Love everything in it.

Summer said...

great recipe and i find it very easy to prepare...people just do not know how easy it is and how delicious it turns out if they cook it themselves at home...i love using clay post too!

Arlette said...

You are right Summer
Thanks for your visit.

Safe trip home.. Home to hear from you soon.!