PRODUCT(S):
AUSTRALIAN PREMIUM BLACK ANGUS OP-RIB PRIMAL CUT (BONE-IN RIBEYE, MS 2+, 7 RIBS) |
Preparation Time: 15 mins / Cook Time: Varies on Doneness / Serving: 6 to 8
Ingredients:
1 x AUSTRALIAN PREMIUM BLACK ANGUS OP-RIB PRIMAL CUT (BONE-IN RIBEYE, MS 2+, 7 RIBS)
2 tablespoon kosher salt
4 teaspoons freshly ground black pepper
Method:
1. Salt prime rib from one hour to up to five days prior to cooking & serving your prime rib. Once salted, wrap tightly in plastic wrap & refrigerate until an hour prior to cooking.
2. An hour prior to cooking, remove prime rib from refrigerator, unwrap & place, bone side down, on a roasting pan & allow to reach room temperature. At this point add pepper or other seasonings, if using.
3. Preheat oven to 475º F. Then, roast your prime rib for 15 minutes & reduce to 325º F until your prime rib reaches the desired internal temperature, usually 11 – 12 minutes per pound, about 1 hour & 50 minutes. Using an internal meat thermometer, remove your prime rib from the oven about 2 – 4 degrees less than the desired serving final temperature you desire.
4. The temperature of the prime rib will continue to rise due to carryover cooking. Tent prime rib with foil & allow to rest for 20 minutes.
5. Note: Here are the temperatures you'll allow to reach depending on the doneness desired:
115º F – 120º F for rare
125º F – 130º F for medium rare
135º F – 140º F for medium
145º F – 150º F for medium well
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.