Boneless Prime Rib Roast
Preheat oven to 350°F.
1) Preheat Oven to 425
2) Rinse Prime Rib in cool water, then pat dry
3) Put Pancetta spread (recipe below) on meat, with fat side up. DO NOT TRIM FAT! Using small sharp knife, make 1/2-inch-deep slits all over beef and fill each with pancetta paste. Spread any remaining paste over outside of beef.
4) Roast for 30 Mins
5) Turn oven down to 325 degrees 6) Pour 1 Quart of beefstock into pan
7) Roast for approximately another 90 minutes.
8) Use a meat thermometer check roast in three places (near each end and in the middle)
BEST- 120 degrees in the center is rare
130 medium rare
If it is not to your desired temperature check every ten minutes until done
I find the best results for a large group is 125 in the middle with the ends being for the people that are a little squeamish about eating live animals. Heh. IMPORTANT: Allow the prime rib to rest 'tented in aluminum foil' at room temperature for 10 to 20 minutes depending how hungry you are.
* 16 garlic cloves, peeled
* 12 ounces pancetta (Italian bacon), diced
* 9 tablespoons chopped fresh rosemary
* 4 teaspoons cracked black pepper
* Pour olive oil into blender as needed
Directions for Pancetta Spread:
1) Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste.
2) Using small sharp knife, make 1/2-inch-deep slits all over beef and fill each with pancetta paste. Spread any remaining paste over outside of lamb.
Ingredients of Boneless Prime Rib:
Begin with a whole boneless prime rib It will have a weight of about 14 pounds. If that is too much, look for a rib roast in the size that will fit your needs. A whole rib will make a much better finished product because the size allows for the slow roast. You will need a large roasting pan and a rack if possible.
It will be approximately sixteen inches long and eight or ten inches across. Also when looking for your roast do not be fooled by the term "prime rib". This does not refer to the grade of meat. It refers to the location of the ribs. The prime ribs are the sixth rib through the twelfth rib. The first five being the chuck and the last rib being part of the sirloin. The chuck end is the large end. The small end then, of course, is the sirloin end.
Getting back to the grade of meat. Your choices will be select, choice or prime (now we are talking grade and not ribs). All three grades will make a fine prime rib dinner, but recommend choice or prime.