Holiday Prime Rib Roast

With a Meyer Lemon Chess Pie Dessert
Presented by Melinda Lee for December 20, 2006

This is the magical time of year when we are likely to host our most elegant meals. A gorgeous centerpiece is a Prime Rib Roast of Beef from Celebrity Foods. The bone is in the roast - adding lots of flavor and supporting a magnificent presentation - you roast it without a rack in the roasting pan, because the bones will support the roast naturally. This cut is also known as a "standing rib roast" or a "rib eye roast" and it may well be the most delicious cut of beef you can buy.

Celebrity's Prime Rib roasts are richly aged for the ultimate in flavor and tenderness - you can count on a great appearance and out-of-this-world enjoyment.

To prepare a Celebrity Prime Rib Roast, take the roast out of the refrigerator about an hour - even two - before you plan to put it in the oven - that way, it won't be ice cold in the middle, and will cook more evenly. A single Celebrity prime rib roast will weigh about 4 1/2 pounds - a perfect, generous serving for four or five - simply roast two prime ribs side-by-side, if you are serving a larger group. Blot each roast good and dry with paper towels, salt and pepper it generously, and preheat the oven to 450 degrees. If you like, you can stud the roast with slivers of garlic - simply poke them into the roast all over, using the sharp tip of a knife.

When you're ready to roast, place the roast, in a shallow roasting pan, in the preheated oven for about 20 minutes, to promote caramelization on the outside [that rich caramelization is not only beautiful - it adds major flavor as well] - then turn down the oven temperature to 325 degrees, and continue roasting the beef until the internal temperature (measured on a thermometer, not touching the bone) is 125 degrees for rare, 130 to 132 for medium rare - or however you prefer. Allow about 15 minutes per pound for medium rare - but check often and early, to make sure you don't overcook the roast. Be sure to allow the roast to stand for a good 20 minutes before carving, so the juices will be evenly distributed throughout - and they'll be in each bite.

If you have enough drippings, simply spoon them over each slice of prime rib as you serve it - if not, check out the "au jus" recipe in the Recipe Archives at MelindaLee.com. There is Yorkshire pudding, and other complimentary recipes there as well.

I'm Melinda Lee. Enjoy a Celebrity meal tonight and remember to LIVE DELICIOUSLY!

And for dessert, try this recipe for a Meyer Lemon Chess Pie!

Audio is Loading...