Prime Rib better than restaurants!
Source of Recipe
TOH BB Karolin
Oh my! My family and I are soooooo thrilled that we got this recipe! It is tender and better than any restaurant ever prepared. We will never ever ever have to go out for prime rib again!
We were at a party the other night, and one of my catering friends gave me her recipe! I made it tonight for my family and we probably ate more than we should of!
Here is the recipe!!!!
1-4 lb. Boneless Beef Rib Roast
(I used a little over 3 lb.)
1 TBSP Worcestershire Sauce
1 tsp. garlic powder
3 TBSP cracked black pepper
3lb box of Coarse Kosher Salt
1/2 cup Water
2 Aluminum Disposable oval pans
Cover completely with Kosher Salt bottom of Aluminum pan (double them) (Cook unvovered) meat will be about 10 dollars per lb.
Brush Roast with Worcestershire Sauce.
Rub in garlic powder and peper all over roast.
Place roast ontop of salt.
Using the rest of the box, cover the roast in Kosher salt.
Pour 1/2 cup water over roast.
Place in preheated 500 degree oven.
12 min per pound if you like med. rare 150 degree on meat thermometer.
160 degrees for medium but may have to cook 20 or more minutes longer.
Crack salt of prime rib, and serve!
Oh my gosh, you guys this is a must try!!!!!!!!!!!!!
bumping for internal temp question also...im kinda curious now too. Thanks Karolin!!!
Tink!
This is the question im bumping for an answer that HomestyleAR asked on page 3...
I have a question about the temp. I was taught never to cook prime rib with the internal temp. to be over 120º. Anything over 120º and you have overcooked the prime rib. The 120º is the highest temp to go for med. 110º is the ideal internal temp. for med rare. I aim for 115º for the internal temp. (Never got answered)
|
Â
Â
Â
|
member logon
