California Farm Prime Rib Roast

Name: California Farm Prime Rib Roast
Total time: 25200 s
Yield: 10 -20 people roast, 3 people stew
Cuisine: American
Ingredients: 10 pounds prime standing rib roast with 3 ribs; Freshly ground green peppercorns; Chrystal Diamond kosher flaked sea salt

Hobby Horseman @HobbyHorseman

California, United States

The prime rib roast is the most desirable and tender part of the beef. Called standing rib roast when ribs are attached. The ribs are kept attached to keep the meat juicier when roasting.
Rib roasts stay tender when cooked rare or medium rare, and get dry when cooked medium or well done. A ten pound roast yields ten steaks, 1” thick, close to a pound of meat for each steak after the rib bone has been trimmed off.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Dry age up to 4 days, roast 6-7 hours

10 -20 people roast, 3 people stew

10 poundsprime standing rib roast with 3 ribs
Freshly ground green peppercorns
Chrystal Diamond kosher flaked sea salt
Equipment: long carving knife, large cutting board, oven with roasting rack and pan, internal temperature probe, crockpot to stew leftover rib bones
Cost: prime rib roasts cost $12 a pound, 10 pound roast makes 10 holiday serving portions of 1” thick, almost a pound, $12 per person. 1/2” steaks are $6. Rib Stew is $4 per person

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Steps

Dry age up to 4 days, roast 6-7 hours

1

Dry age the prime rib: wash the roast, dry, rub outside with seasalt, lay on roasting rack without roasting pan in cold oven, fat cap down. Age dry in cold oven up to 4 days. When ready to roast, brush salt off, rub lightly with freshly ground green peppercorns.
2

Put roast in roasting pan with fat cap up. Slow roast 5 hours at 200F degrees with interior probe in thickest part till it reaches125F degrees.
3

Take meat out, cover with aluminum foil, rest meat 30 minutes while bringing oven to 550F degrees, about half an hour. Great time to cook the rest of the Holiday dinner, or keep visiting with friends and family.
4

Brown and crackle the crust: bake roast 5-10 minutes at this intense 550F degrees heat, take out, lay the standing rib side flat on the cutting board. Insert your longest sharpened carving knife in the side and bottom center of the roast, against the rib bone, and loosen half the rack of the roast, then the other half. Now carve each steak from top to bottom and serve. Enjoy.
5

Slice 1” steaks from roast to serve for holiday dinner, or, if leftover, cool and cut in 1/2” thick steaks, freeze individually in quart ziplock freezer bags, air expelled, at 0 F degrees, good for 3 months.
6

How to reheat frozen cooked steaks perfectly and quickly. Thaw steak in fridge overnight. Put in microwave, 2 minutes for medium rare. Serve.
7

Frozen leftover ribs make an easy and delicious flavorfull crock pot beef stew dinner, one rib per person. For each rib, add Tsp olive oil in crockpot, laurel leaf, clove of garlic, peeled shallot, 2 Tbs diced carrot, 2 Tbs miniature potatoes, Tbs chopped cabbage, Tbs sweet pepper slices. Frozen sliced ribs on top. Cook all day on low heat to impart the beef flavor on the vegetables. Enjoy.

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Hobby Horseman @HobbyHorseman

on December 25, 2022 03:56

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.