Roast Beef

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Roast Beef

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A basic prime rib roast is a great thing to have in your repertoire, and is a great way to feed a crowd, whether at a holiday or family gathering. Ask the butcher to trim the fat to about 1/4 inch (5 mm).

Tags: Easy, 35 mins, Entrées, Beef, Roast, Fall, Fall Insider's Report 2011, Easter
Serves: 10
Skill level: Easy
Prep time: 5  minutes
Cooking time: 105  minutes
Total: 110  minutes

Additional Information

Ingredients

1 Black Angus Bone-In Prime Rib Roast, about 2 kg
1 tsp (5 mL) fine sea salt
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) cracked black pepper

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Heat large nonstick frying pan over medium-high heat. Pat roast dry with paper towel. Sprinkle with salt and pepper, then drizzle with oil. Cook in frying pan for 10 minutes, turning occasionally, or until browned on all sides. Transfer to shallow roasting pan bone side down. Place in oven and immediately reduce oven temperature to 325°F (160°C). Roast for 1 hour 30 minutes for rare to medium-rare. Leave in an extra 15 minutes for medium to medium-well done.
  3. Transfer roast to large platter; tent with foil and let stand 15 minutes before carving. Reserve pan drippings to make gravy, if desired.

Chef's Tips

Cook beef for 17 minutes per pound for rare and 20 minutes per pound for medium done. If using a meat thermometer, rare is 125°F (52°C) and medium is 145°F (63°C).

Nutritional Information

Makes 10 servings Per serving:
260 calories
Fat 18 g
Sodium 380 mg
Carbohydrate 0.1 g
Fibre 0 g
Protein 24 g