PERFECT MEDIUM RECIPES
PERFECT MEDIUM RARE PRIME RIB ROAST RECIPE - FOOD.COM
Simple, basic, how-to recipe. Meat thermometer required. Cook to internal temperature, not elapsed time. Time is approximate for a 5-pound roast. Any size roast will do, just cook to the correct internal temperature. Add 20 minutes for resting time.
Total Time 1 hours 35 minutes
Prep Time 5 minutes
Cook Time 1 hours 30 minutes
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Pat the rib roast dry with a paper towel or napkin.
- Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
- Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
- Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.
Nutrition Facts : Calories 4637.7, FatContent 393.7, SaturatedFatContent 165.6, CholesterolContent 994.4, SodiumContent 838.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 256.1
BEEF ESSENTIALS: THE PERFECT MEDIUM RARE TOP LOIN | JUST A ...
One of my favorite things to eat is a nice medium rare roast beef sandwich. Thinly sliced beef lovingly placed on your favorite bread, the perfect horseradish sauce, a nice cold Guinness, and maybe some pub fries… So yummy. But, before you make that sandwich, you will need the perfect beef roast, cooked the right way, and this is it. So, you ready… Let’s get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Prep Time 3 hours
Cook Time 25 minutes
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- Gather Your Ingredients (mise en place).
- Add all the ingredients (except the beef) to a large bowl.
- Thoroughly combine the spices.
- Spread the mixture evenly over the beef.
- Place the beef on a small plate, and cover loosely with cling wrap.
- Place in the refrigerator for several hours, or overnight.
- Chef’s Note: You might be tempted to cut the waiting time down a bit, but don’t. The time the beef spends with the roast will help to deliver some wonderful flavor.
- Chef's Note: After the waiting period, remove the beef from the fridge, uncover, and allow it to rest on your counter for an hour.
- Place a rack in the bottom position, and preheat your oven to 325f (160c).
- Place the beef, fat cap up, on a parchment-lined baking sheet.
- Chef’s Tip: If you have a wire rack that you can place into the baking sheet, use it.
- Bake in the preheated oven until an instant-read thermometer inserted into the middle of the roast reads 125f (52c), for medium rare.
- Remove from the oven, and allow to completely cool.
- Chef’s Note: Do not put the hot roast into the refrigerator. Allow it to cool on your countertop.
- After cooling, cut off the fat cap, and discard.
- PLATE/PRESENT
- Thinly slice for yummy sandwiches, or slice a bit thicker and serve with some good mash potatoes & gravy, for a main dish. Enjoy
- Keep the faith, and keep cooking.
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