Authors Christopher Hirsheimer and Melissa Hamilton write:
We favor roasting large cuts of meat at a low temperature; the gentle heat cooks them evenly throughout (which means beautifully rosy-pink slices of beef).
Roast Prime Rib of Beef
Featured Recipe From: Canal House Cooks Every Day
Yield: Serves 8–10
- 1 prime rib roast of beef, 8–12 pounds, tied between the ribs
- Salt and pepper
Preheat the oven to 200°. Generously season the roast all over with salt and pepper. Heat a heavy skillet large enough to accommodate the roast and sear the meaty sides until they are nicely browned, 5–10 minutes.
Transfer the roast to a large roasting pan, rib side down, and roast in the oven until the internal temperature reaches 120° for rare, 130°–135° for medium-rare, or 140° for medium, 3–4½ hours. Transfer the roast beef to a carving board or a warm serving platter and let it rest for 30 minutes. Remove the string before carving.
© 2012 Christopher Hirsheimer and Melissa Hamilton
Reprinted with permission from Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton (Andrews McMeel Publishing)