Food recipes
Country Club Prime Rib
Country Club Prime Rib Ingredients: pork, fresh, loin, country-style ribs, separable lean only, raw salt, table spices, garlic powder spices, pepper, black Directions: Trim the prime rib roast of excess fat and any co...
Country Club Prime Rib
Ingredients:
pork, fresh, loin, country-style ribs, separable lean only, raw
salt, table
spices, garlic powder
spices, pepper, black
Directions:
Trim the prime rib roast of excess fat and any connective tissue.
Lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep).
Preheat the oven to 400 degrees F (200 degrees C).
In a small bowl, mix together the kosher salt, garlic powder, and black pepper.
Rub the mixture into the roast until it develops a crust.
Really pack it on.
Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep.
Cover the roast with a lid or aluminum foil.
Roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer.
The internal temperature should be at least 145 degrees F (63 degrees C).
Hold the roast in an oven at 200 degrees F (110 degrees C) until ready to carve.
Let stand for a few minutes before carving if not holding.
Put on your silly white hat, set up the buffet carving station, and watch the hungry people line up!
Ingredients:
pork, fresh, loin, country-style ribs, separable lean only, raw
salt, table
spices, garlic powder
spices, pepper, black
Directions:
Trim the prime rib roast of excess fat and any connective tissue.
Lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep).
Preheat the oven to 400 degrees F (200 degrees C).
In a small bowl, mix together the kosher salt, garlic powder, and black pepper.
Rub the mixture into the roast until it develops a crust.
Really pack it on.
Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep.
Cover the roast with a lid or aluminum foil.
Roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer.
The internal temperature should be at least 145 degrees F (63 degrees C).
Hold the roast in an oven at 200 degrees F (110 degrees C) until ready to carve.
Let stand for a few minutes before carving if not holding.
Put on your silly white hat, set up the buffet carving station, and watch the hungry people line up!