As members of the Kimberlea Home Owner Association's supper club, we get to enjoy a great meal once per month with our neighbors and friends. Each month we rotate which home we will meet in, and which parts of the meal each person will bring. This month, we are in charge of the main dish - Prime Rib.
While I have never cooked a prime rib before, the supper club coordinator provided us with a recipe (in fact there are always recipes for each item on the menu). So I set out yesterday to buy the meat. My first stop was Market Street where the butcher told me that I would need 1 rib for every 2 people. Since we have a total of 10 coming to dinner, I asked him to cut me a 5-rib piece of meat. He warned me that with the bone in and the amount of fat, it would be about 10 pounds. Since I'm new to this, I agreed. To my surprise, the cut of beef was actually about 14 pounds for 5-ribs (bone in). I didn't realize I would be getting a work out just carrying it to the cash register and to my car!
According to the recipe, you need to cook a Prime Rib at 350-degrees for 20-25 minutes per pound of meat. So...earlier today, we put the meat in....and now we wait. So far, it all looks good.
Dinner tonight is at 7:30pm. I hope it turns out great. Wish me luck!
Here's the full recipe in case you want to try it for yourself:
Prime Rib Roast
1 four or five rib standing rib roast
1 five pound bag rock salt
Lawry's Seasoning Salt
Sprinkle fatty cap of roast with Lawry's Seasoning Salt. In heavy roasting pan, spread rock salt evenly over the bottom; place wire-roasting rack on top of salt. Place the roast on the rack, fatty side up. Make sure no rock salt actually touches the beef. Insert meat thermometer into thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree oven until thermometer registers 130 degrees for rare or 140 degrees for medium. (Approximately 20-25 minutes per pound). Remove meat from oven and let rest for 10-minutes. Using sharp carving knife, slice meat across the grain for serving. Discard rock salt. Makes 8-10 servings. May be served with horseradish on the side.
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