des of beef. In shallow roasting pan, stand roast, fat side up
Preheat oven to 400 degrees.
Rub prime rib all over with olive oil, minced garlic, salt and white pepper.
Place in baking dish and let cook for 1 and 1/2hrs, (One hour for a more rare prime rib).
Stand and cover with foil for 15 to 20mins to allow juices to flow back into the meat.
Carve into fairly thick slices to serve.
0 pounds of the charcoal in a torpedo style smoker. You
Preheat oven to 475\u00b0.
Place roast on grill pan and season. Cook fat side up.
Use garlic inserted into slits in the fat, freshly ground black pepper, paprika, seasoned meat tenderizer, etc.
Place in oven uncovered with a meat thermometer inserted into the center.
Cook 30 minutes.
Reduce heat to 325\u00b0 or 350\u00b0. Cook to your taste.
Medium-rare usually takes 2 hours.
Let stand about 15 minutes before cutting with an electric knife.
Mix au jus according to package directions.
epper in a small bowl.
Place roast on a rack in a
o 375 degrees .
For the mashed potato crust:
grees F.
For the rib roast:
Sprinkle the roast with salt and
50\u00b0F.
Pat the rib roast dry with a paper towel
ack pepper in bag. Gently knead to combine. Add beef rib roast to
ver the roast then insert a
Seal the seasoned prime rib in a vacuum bag. Set the sous vide temp for 131 degrees. Place in bath for 61/2-7 hours. Remove, dry off and season again with s&p. Give a hard sear with the dragon and rest 15-20 minutes. Serve with horseradish sauce.
>roast out of the fridge and let it sit for
ngredients.
Rub the pork rib on all sides with dry
Preheat oven to 425\u00b0F. In a bowl, combine mustard, garlic and thyme. Season.
Place rib roast on a rack set in a roasting pan. Coat with garlic-herb mixture and roast for 30 mins. Reduce heat to 350\u00b0F and roast for 1 hour 15 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F. Transfer to a serving platter, tent with aluminum foil and let rest for 15 mins before serving garnished with orange slices, fresh currants and fresh parsley.
efore serving, place ROOM TEMPERATURE roast in a shallow pan, fat side
Cut meat from bone; do not cut completely.
Press 1 clove garlic and spread between bone and meat.
Sprinkle with pepper seasoning.
Close meat; tie rib roast closed with butcher string. Sprinkle pepper and salt on outside of roast.
Sear the ends of roast in a hot pan.
Roast with bone up at 350\u00b0, approximately 20 minutes per pound.
Use meat thermometer until done.
In a medium bowl, mix together
o 425 degrees F.
In a food processor, combine the
tbsp of the oil in a large shallow flameproof roasting