Using this recipe at Allrecipes.com: Restaurant-Style Prime Rib Roast , I made a really delicious Sunday roast. I made it from a roast I had in the freezer, that was probably not a prime rib roast as I usually buy whatever is reduced in price. It still came out well.
I think the trick is making sure you cook it at the correct temperature for the correct amount of time, 20 minutes per pound at 425 degrees for medium rare. The recipe has other directions for medium and well done. Also leaving it covered for a while after you take it out of the oven makes it more juicy. I used a oval casserole dish for my three pound roast, and instead of foil, I covered the casserole with the lid after I took it out of the oven. I let it sit on top of the stove for about 45 minutes, and it was still warm when we cut into it.
Such a simple recipe, and yet it made all the difference between a dry roast and a really juicy one. I did tweak the recipe a little by adding steak seasoning instead of pepper.
I served this roast with some rice, peas and carrots. One cup of rice, two cups water, bring to a boil with a little oil and salt, add half a bag of frozen mixed peas and cubed carrots. Cover and cook on low for about 30 minutes. Easy! Instead of salt I use Adobo seasoning that is basically garlic salt with tumeric.
I think the trick is making sure you cook it at the correct temperature for the correct amount of time, 20 minutes per pound at 425 degrees for medium rare. The recipe has other directions for medium and well done. Also leaving it covered for a while after you take it out of the oven makes it more juicy. I used a oval casserole dish for my three pound roast, and instead of foil, I covered the casserole with the lid after I took it out of the oven. I let it sit on top of the stove for about 45 minutes, and it was still warm when we cut into it.
Such a simple recipe, and yet it made all the difference between a dry roast and a really juicy one. I did tweak the recipe a little by adding steak seasoning instead of pepper.
I served this roast with some rice, peas and carrots. One cup of rice, two cups water, bring to a boil with a little oil and salt, add half a bag of frozen mixed peas and cubed carrots. Cover and cook on low for about 30 minutes. Easy! Instead of salt I use Adobo seasoning that is basically garlic salt with tumeric.
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