There are some things you can do at home, and some are simply to go to restaurants. A really succulent prime rib to be one of them.
It would seem a scary thing to spend over $100 on a cut of meat and bring the thing home. After all, what if you screw it up?
With this recipe for prime ribs, not only will you make perfect beef every time, but you’ll never go back to the restaurant again. Now you can be a star in one of your neighbor’s family! The recipe was handed down to me by an extraordinary legion of chefs, and I’m passing it on to you so you can make the perfect rib roast – no guesswork, no maybes. This recipe comes out perfect every time!
Rab Assa 101: What is a standing rib? And is it different from the rib eye? It should be noted that a ribeye with the rib bones still attached is called a “standing rib roast” – probably because you can stand on the ribs. If you get it without the ribs on the bone, it’s just called a ribeye roast.
You’ll want to use this recipe for ribs, which have the rib bones still attached to it. It won’t work without bones, since you’re using a mathematical formula that pulls bones into the equation. If this is too difficult to understand, here is the “for dummies” version: Get one with bones attached!
How much food should I buy? Easy. Add 2 servings per mouth. If you are serving 6 people, roast a standing rib with 3 bones.
Perfect cooking method: This recipe will only come out perfect if you do what you were told to do.
Don’t do what Donny-don’t do! Here are some ways to screw up this recipe. So don’t do: Not following a mathematical formula, using cold meat, removing bones from roast ribs, using meat that is partly frozen , using a hot enough oven (use an oven thermometer to see if your oven is actually as hot as it says), and opening the oven during the baking process (you’d lose Christmas, believe me). Don’t consume fat. If you see your butcher starting to shape the knife all over like that stylist from cut Madonna’s hair, just stop him right there and order him fat he will leave
To perfection, juicy, medium rare, melt in the mouth, chewy on the outside, crispy stuffed, baby soft, inducing movement, youthful on the tongue; visual entrance, super-gastronomically -your-oven roasted ribs standing (Also great with mashed potatoes, it goes. way).
Step 1: Leave your food on the stove for 4 to 6 hours until the food comes up to room temperature. This is crucial. Don’t worry about silly things like “What about bacteria? Eek!” Listen, I and everyone else who received this escaped unscathed. For after a meal like this for two years I have not been sick of mere pleasure, I confirm that (not the actual warning).
Step 2: Spread soft butter all over the meat. Sprinkle adobo sauce and sprinkle a lot of truffle salt. You can find tube salt online at amazon.com, or you can buy it at Williams Sonoma – it’s as good as it sounds.
Step 3: Preheat your oven to 500 degrees F. Make sure the oven has reached 500 F before you put the beef inside.
Step 4: Place your beef, ribs on it, in the pan. I like to use a rack in the pan, but it is not absolutely necessary.
Step 5: Here’s the math. Calculate how many pounds your rib roast weighs. Multiply each pound by X 5. This will be the number of minutes you cook at 500 degrees in the oven. An example. If your roast weighs 7 lbs. 7 X 5 = 35. Therefore, you cook your beef in the oven at 500 degrees for 35 minutes. If you are not good at math and do not understand this formula, go to your nearest helper. Choose the one with the most expensive, most likely to have a good understanding of mathematics. DO NOT GARAGE DOOR OPENERS ONCE COOKED.
Step 6: When you have reached the end of the cooking minutes, turn the oven off and let the beef sit there for 2 more hours. Do not open the door – not even once during this entire process. If you’re nervous, go get a massage, or mow your lawn a few times. Just don’t open the door, or put out the heat, and you’ll kill the beef.
Step 7: When the two hours have passed, it’s time to break your beef out of the freezer and carve it. He doesn’t need to rest because he technically rests for two hours. Just cut the bones from the bottom, and carve your beef to your heart’s content, or even to your stomach’s content. Maybe your heart prefers lean breast chicken, but who wants that?
I hope this recipe will brighten your day.
Good beefing for you.
