Another favorite of the Boomerangs, especially at Christmas or special occasions is Boneless Prime Rib Roast.
This is a very simple recipe to follow, but I suggest you use kitchen gloves, or you will be able to chase vampires away just by waving your hands.
When choosing a prime rib roast, what you want is a boneless prime rib. Count on feeding two people per rib section .
It’s very important to allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
* Preheat your oven to 450 degrees.
* Use a paper towel wipe and pat the roast dry.
Create the Seasoned Rub
1/2 cup of olive oil
A large bunch of Italian Parsley chopped so fine you need a tweezers to pick it up.
Garlic – Lots of it. Twenty cloves should do it. More if you like! Chopped very finely
In a mixing bowl (use gloves) mix the olive oil, garlic and parsley into a paste.
Make a series of ½ inch deep slits all over the top of the roast as well as the sides.
Rub the Garlic Mix all over the roast, and especially press into the slits, covering all exposed meat.
Yes, it will be very green. Don’t worry, that will go away!
Place the roast in a heavy metal roasting pan.
No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time.
Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach “rare” at various sizes.
Cooking Time for Rare (120°)
(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching any fat. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.
Use a long, sharp knife to carve your roast. Place the drippings in gravy bowls for
Serve with crisp french bread and whatever vegetable turns you on.
In a matter of minutes it will disappear. It always does!