Been a while since I've had a recipe to post, something I have to remedy in the new year. For Christmas, I got to use a Chamber's Model D from the 1950's or 1960's. Two years ago, before I started posting recipes, I made a prime rib for the first time, this year I decided to make one again at a friend's who is a bit of a shut-in. Although the chambers oven helps with this cooking method, it's the one I would've used either way. Since most folks at the table wanted it rare that's what I made. Here's how it went:
1 3 Rib Roast (figure 1 rib per 2 people.) The roast weighed about 8 lbs.
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dried onion
1/2 tablespoon dried rosemary
The Night Before You Plan to Roast:
- Combine the seasonings in a bowl
- Remove Roast from butcher paper, place in roasting pan
- Dry rub the seasonings onto all sides of the roast
- Cover pan loosely with foil / plastic wrap and put it back in the fridge
The Day You're Cooking:
- Remove roast from the fridge 2 hours before you cook
- Insert Meat Thermometer
- Preheat oven to 500
- Put roast in oven. Point the thermometer at the window so you can see it.
- DO NOT OPEN THE OVEN. Cook for 20 mins and then turn the gas off
- DO NOT OPEN THE OVEN. For rare leave it in there about 18 mins a pound. For Medium-Rare 23 mins a pound. For Medium 26 min a pound. For Well done, see a psychiatrist and discuss why you want to buy an expensive piece of meat to ruin it
- I have to stress while it cooks, DO NOT OPEN THE OVEN.
- Check the thermometer: Rare should by 120 Degrees, 125 for Medium-Rare, 135 for Medium, and Call Frazier Crain for Well Done
- Let the roast stand for 20 mins
- Share and Enjoy!