| A full prime rib roast, which is also known as a | | | | into the thickest part of the prime rib roast and do not |
| standing rib roast, consists of seven ribs and weighs | | | | let it touch the bone... Put the meat rib side down and |
| around fifteen pounds. A prime rib roast can feed | | | | fat side up in a roasting pan in the hot oven. Turn the |
| about fourteen people. "Standing" means that the | | | | heat down to 325 degrees F after fifteen minutes and |
| bones come with the meat and it can stand up by | | | | cook the meat for fourteen minutes per pound for |
| itself. | | | | rare or sixteen minutes per pound for medium rare. |
| Each rib can feed two people, which is a good tip to | | | | The cooking time depends on your oven, as well as |
| know if you are planning how much meat to buy. | | | | the shape of the roast. When the roast is done, take it |
| Anything less than a three rib roast is not worth buying | | | | out of the oven and let it rest for twenty minutes, |
| because this is technically a thick steak and should be | | | | covered in aluminum foil. This is a great tip for most |
| cooked as one. | | | | cooked meats, not just rib roast, because the juices |
| When buying a prime rib roast, do not choose a | | | | will redistribute and the meat will be extra juicy. The |
| boneless one because a lot of the flavor comes from | | | | meat keeps cooking while it rests. |
| the bones. Ask your butcher for a rib roast from the | | | | Cut the strings with scissors and take out the bones. |
| small end towards the rear rib section. This tends to | | | | You can use the bones for making broth. Slice the |
| be leaner meat, which is better value. | | | | meat across the grain, about half an inch thick, using a |
| This cut is also known as the small end, the loin end or | | | | sharp carving knife. |
| the first cut. Good prime rib roast will be bright red and | | | | How to Make Gravy for Your Rib Roast |
| free of brown or dry edges. Ask the butcher to cut | | | | Take the meat out of the pan and put the pan on the |
| the bones away from the meat and tie them back | | | | stove over a moderately high heat. Pour all the |
| with kitchen string. This makes it easier to carve whilst | | | | drippings except about two tablespoons into another |
| still letting it stand up. | | | | container. Stir a tablespoon or two of flour into the two |
| Bring the meat to room temperature before cooking it. | | | | tablespoons of drippings in the pan with a wire whisk |
| This will take a few hours. You should leave most of | | | | until the flour is thick. Keep cooking this mixture and |
| the fat on but just remove any pieces of fat, which | | | | gradually pour the rest of the removed drippings into it. |
| are more than an inch thick. The fat gives the meat its | | | | You might want to remove some of the fat from the |
| flavor. | | | | drippings before doing this. Add some milk, cream, beer, |
| Cooking the Rib Roast to Perfection | | | | water, or stock to the gravy until you have a cup of |
| Preheat the oven as high as it will go and sprinkle salt | | | | gravy. Season it with herbs, salt and pepper and serve |
| and pepper over the meat. Put a meat thermometer | | | | with your juicy and perfect prime rib roast. |