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05/25/26 3:03amLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1]23 ]


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Date Posted: 12/15/05 9:19:35am
Author: CB
Subject: Prime Rib Roast

I let my prime rib age unwrapped in the fridge at 34º for up to a week and sometimes up to two weeks wrapped. This aging will dry the meat. You will pay big money for aged beef, so do it yourself. The smell of aged beef is totally different from 'bad' meat. You don't have to age it if you feel uncomfortable about it. I follow this procedure from Paula Deen and it turns out perfect every time.

Preheat oven to 375 degrees.

Season and place roast in shallow roasting pan. Do not cover or add water. Put in oven and bake JUST ONE HOUR. Turn off heat but DO NOT OPEN DOOR ANY TIME UNTIL READY TO SERVE (90 minutes to 2 hours maximum).

Thirty to forty minutes before serving, turn oven on to 375 degrees. Cook for remaining 30-40 minutes. The meat will be very brown and crisp on the outside and beautifully pink all the way through, medium-rare and very juicy.

Use this procedure for any size roast.

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