Roasted Prime Rib
Save a step and ask your butcher for a "boned and tied" roast, or to cut the meat off the ribs and tie them back on.
Nutrition
Calories: 310 kcalProtein: 19 gFat: 25 gSaturated Fat: 10 gCholesterol: 70 mgSodium: 100 mg
Ingredients
- 1 6- to 8-lb. beef rib roast, boned and tied
- 2 Tbsp. kosher salt
- 1 Tbsp. pepper
- 1 Tbsp. minced fresh rosemary
Instructions
- 1. Place a rack in lower-middle of oven and heat to 250 degrees. Pat meat dry with a paper towel and season all over with salt, pepper, and rosemary.
- 2. Transfer meat, fat-side up, to a rimmed baking sheet fitted with a wire rack. Roast until meat registers 120 degrees for medium-rare, 3 to 4 hours. Remove from oven, tent loosely with foil, and let rest at least 30 minutes and up to 1 hour.
- 3. To serve, increase oven temperature to 450 degrees. Return meat to oven and cook until a dark-brown crust develops, 10 to 12 minutes. Transfer to a cutting board and remove twine and ribs before carving.
- Source: Hannaford fresh Magazine, November - December 2016