e weight of your prime rib. Plan on grilling indirectly for
eat cooking reduce heat to 350\u00b0F and continue to roast for
50\u00b0F.
Pat the rib roast dry with a paper towel
Remove the roast from the refrigerator 2 1/
nsure even cooking and help you estimate the cooking time better.
00b0F. Weigh beef and calculate cooking time (allow 15-20 minutes per
Season the roast the night before you will be cooking it. Preheat the
easonings. Rub seasonings all over roast several hours in advance.
Preheat the oven to 350\u00b0F. Weigh beef and calculate cooking time (15-20 mins per pound).
Place beef on a rack in a roasting pan. Rub beef with oil and sprinkle with herbs. Season to taste.
Roast 2 hours until cooked to desired doneness. Let stand, loosely covered with foil, 15-20 mins, before carving. Serve with vegetables of choice and gravy.
small bowl.
Place roast on a rack in a
owest position.
Place the roast in a pan large enough
owl.
Rub surface of rib roast thouroughly with coriander mixture.
o reduce smoking.
Place roast in pan large enough to
245 degrees C).
Brush rib roast lightly with olive oil. Rub
nead to combine. Add beef rib roast to bag. Close bag with
USE INDIRECT METHOD.
Have Nevilles help choose a Rib roast to your liking.
Loosen feather bones and tie securely.
Rub the roast with salt and pepper.
Place roast fat side up, in center of cooking grate directly over drip pan.
An 8 pound roast requires approximately 15 minutes per pound to reach an internal temperature of 160 F (71 C) medium.
.
For the rib roast:
Sprinkle the roast with salt and
RIB ROAST:
Preheat oven to 325\
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.
Preheat grill.
Generously rub rib roast with salt and pepper.