I stumbled on a good deal the other day at Save-On-Foods. The Prime Ribs were on special — just $18 for the three pounds of prime ribs. I recall the last time we bought it, it was something like almost $30.
With oven roasts, preparation is really simple and the dinner cooks unattended. Although I made this only for the family this time, premium oven roasts are wonderful for the special occasions and for those times you want to impress.
To add flavour I insert garlic slivers all over the roasts.
When choosing the perfect prime rib, make sure that it is cut from the ribs and then tied back on. The bones will add flavour during cooking and they can be easily removed for carving. Here are the ingredients
- Prime Rib
- Lea and Perrins Worchestershire sauce
- Dried Thyme
- Salt and Pepper, to taste
First of all cut three cloves of garlic into slivers. Use a sharp knife to cut slits all over the roast and insert the garlic slivers. Rub the roast with salt and pepper and Worcestershire sauce. Sprinkle with some dried thymes to coat the surface. That’s it, all ready for the roasting.
A food thermometer is the best way to determine the meat doneness. Insert the thermometer into the center of the roast, avoiding fat or bones. I like the roast medium and for this I had to roast until the internal temperature is 155F. That piece of 3 lbs meat took close to 2 hours in 325F oven.
After roasting to the desired doneness, I removed the roast to the cutting board and tent it with foil for 10 to 15 minutes to allow the temperature to rise an additional 5F.
That’s it … you just need to carve across the grain to serve.