Prime rib meat in the oven

Prime rib, or the thick edge of beef carcass, is amazing, tender and juicy meat that is best suited for baking in the oven a whole piece. To make the roast perfect, you need meat bake in a roasting pan on a wire rack, then the heat will be free circulate and bake the meat evenly from all sides. But if u you don’t have such a roasting pan with a wire rack, take a baking dish and use the cut edges of the thick edge as a stand, as described in this recipe. In addition, these ribs can be applied to dinner before the main course to warm the guests appetite. друзьями: Time: 4 час. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 piece of beef thick edge on 4 ribs, bones and excess fat cut and set aside
• 4 tsp coarse salt
• 4 sprigs of fresh rosemary
• 4 garlic cloves, unpeeled, crushed
• 120 gr. arugula (optional)
• 2 tsp olive oil (optional)

Recipes with similar ingredients: beef, rosemary, garlic, arugula

Recipe preparation:

1. Add plenty of salt and pepper to the meat and put overnight in fridge.
2. Take the meat out of the refrigerator an hour before cooking to it warmed to room temperature.
3. Meanwhile, preheat the oven to 200 ° C.
4. Put the deferred ribs in the frypot with a bend upwards (they will serve as a stand for meat). Put everything around the bones remaining scraps of meat and fat. Bake bones and scraps for about 30 minutes or until fat starts to harden.
5. Remove the roasting pan from the oven, lay twigs on top of the bones rosemary and then a piece of meat. Put crushed garlic on the bottom frypots with scraps. Lubricate the beef with melted fat and return roasting pan in the oven.
6. Bake for 30 minutes and then grease the meat again with juices.
7. Reduce oven temperature to 175 ° C and bake roast until medium roast (internal meat temperature should be 51 ° C-54 ° C), about 1 hour 15 minutes, pouring the roast out juices every 30 minutes until it is ready. Keep in mind, that the roast will continue to cook until the meat is relax.
8. Remove the roast from the oven and place on a cutting board, not covering for 20 minutes. Cut the meat into pieces of the desired thickness and Serve with arugula and olive oil.