Prime Rib

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I've never made a standing rib roast before, so I gave it a try, and it worked!

That piece is about 10.8 oz., so I cut it in half before eating it, so I got 4 servings out of the 2.25 lb. roast, which is actually a good deal!

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As the roast was really small, it would not stand by itself so I tied it to the pan. That worked perfectly!

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I basically used this recipe, and it worked great.

Season with salt, freshly ground black pepper, and garlic powder.

Roast for 30 minutes at 450°F.

Lower the heat to 350°F and roast until the internal temperature is 110°F. With a full-sized roast it could take 30 to 60 minutes more (around 15-20 minutes per pound).

It took 15 minutes and my tiny roast was 120°F, however it was perfectly done. Since this smaller roast has so much less mass cooking to the higher temperature worked perfectly.

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Tent loosely with foil and let rest for 15 minutes.

I sliced it half and removed the bone. Originally I thought this was two servings, but it turns out to be more like 4 of the serving size that I normally eat.

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I vacuum sealed and froze the leftovers. They should reheat perfectly in the sous vide, maybe around 122°F.

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For the horseradish sauce, I made a small amount of this recipe. Basically:

A couple tablespoons of prepared horseradish
A tablespoon of sour cream
A tablespoon of mayonnase
A teaspoon of Dijon mustard

It was good!

About this Entry

This page contains a single entry by Rick Kasguma published on December 24, 2019 6:00 PM.

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