Sunday, October 19, 2008

Sunday Rib Roast

So this was a new challenge for me. Usually rib roasts are too expensive, but I got lucky one day at the supermarket and they were 1/2 off. I payed $22 for a 4 1/2 pound one! Hubby made bacon this morning so I had the fat still in the pan and it needed to be used.

Take the roast out of the fridge 1hr before to bring to room temp. Season all sides with seasoned salt, garlic powder and seasoned pepper. Then sear all sides in your frying pan with the leftover bacon grease. Put in roasting pan fat side up at 325 degrees for 2 hours for a 4.5 lb roast, uncovered. Take out and cover with foil for 15-20 min to rest. Carve the bones off( a tasty treat for the chef, just hide from hubby) and then carve out your slices. This came out perfectly medium like I like it. I was a little worried, because I did not have a meat thermometer, but I was right on with the timing. Yeah me!



Peakah said...

Charlie Clark's has nuttin on your prime rib baby!

Anonymous said...

Ok.... tell me, why does a rib roast have to 'rest' before being carved?

McPeak Mama said...

So all the juices don't run out. Resting allows the juices to redistribute in the meat, therefore a more moist and not dried out piece of meat.