posted by copper 12-31-100 11:01 AM
Perfect Prime Rib
Ann Seranne who has written numerous cookbooks, contributed to many food magazines and was the former food editor the New York Post and an executive director of Gourmet magazine.
1 rib roast of beef (2-3 ribs)
Flour
Salt
Coarsely cracked pepper
Preheat oven to 500 degrees.
Remove roast from refrigerator and place in a shallow, open roasting pan. Sprinkle with a little flour and rub the flour into the fat. Season generously with salt and pepper.
Put the roast in the preheated oven and roast for 15 minutes per rib. (0r 18 to 20 minutes per rib for medium to medium-well). (To protect the oven from splattering fat, place a tent of aluminum foil lightly over the top.)
When cooking time is up, turn off the oven heat. DO
NOT OPEN OVEN DOOR. Let roast remain in the oven for at least 1 hour, or until oven in lukewarm.
She states that one of the secrets behind this method is in the special way it is roasted. The roast is taken directly from the refrigerator and put into the preheated, hot oven. She also lets it sit there anywhere from one to three hours.
Yes, you will have spatters if you do not tent with the foil! I didn't the first time, thinking it would increase the browning process. What a mess to clean up!! Yes, you could set off the smoke alarm unless you have an adequate fan in use.
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