| Prime rib is a treat that most of us enjoy when we | | | | keep the meat moist and tender. Let each of your |
| go out to dinner at a nice steak house or fine dining | | | | guests trim the fat off their own meat as they see |
| restaurant. But did you know that prime rib is easy | | | | fit, but don't trim the meat before you cook it. |
| to cook yourself at home? | | | | Prepare the meat by salting any meat that is not |
| There is no reason you should deprive yourself of | | | | protected by fat with large crystals or flakes of salt, |
| prime rib except on those occasions when you go | | | | such as kosher salt or margarita salt. Do not use |
| out to dinner. Surprise your family by cooking your | | | | iodized salt or sea salt, or the meat will just taste |
| own dinner, just like you get in the restaurant. | | | | salty without being protected. If the salt is not |
| Choosing the Meat | | | | sticking to the meat, moisten the meat with water |
| Never skimp on quality when you're buying meat. Go | | | | or red wine. |
| to the very best butcher shop you can afford for a | | | | Cooking Your Prime Rib Roast |
| prime rib roast. You will be charged by the pound for | | | | Preheat your oven to 275 degrees Fahrenheit. Place |
| your roast, and you want to be cooking a roast that | | | | your prime rib roast on a rack in a roasting pan, stick |
| has at least three ribs attached. If you're cooking for | | | | a meat thermometer into it, put it in the oven, close |
| a small family of two or three people, you're going to | | | | the door and wait. Cooking takes a few hours at a |
| have some prime rib left over, so plan ahead on how | | | | minimum, so make sure you can spend a few hours |
| you will use it up. Better yet, invite someone over | | | | at home while the roast cooks. |
| for dinner and treat them to a lovely meal of home | | | | Cook the roast until the internal temperature reaches |
| cooked prime rib. | | | | 110 degrees for medium rare roast beef to 120 at |
| Preparing the Meat | | | | the max, for well done, almost charred meat. |
| Leave the meat as it is when you bring it home from | | | | Anything cooler isn't safe to eat; anything hotter is |
| the butcher shop. You may be tempted to trim the | | | | too dry to enjoy. |
| fat, but when you are cooking prime rib, that fat will | | | | |