{"id":182,"date":"2007-12-18T09:46:00","date_gmt":"2007-12-18T13:46:00","guid":{"rendered":"http:\/\/kalofagas.ca\/?p=182"},"modified":"2007-12-18T09:46:00","modified_gmt":"2007-12-18T13:46:00","slug":"prime-rib-of-beef","status":"publish","type":"post","link":"https:\/\/www.kalofagas.ca\/2007\/12\/18\/prime-rib-of-beef\/","title":{"rendered":"Prime Rib of Beef"},"content":{"rendered":"

\"\"<\/a>
This is hands down one of my most enjoyable meals to make and eat. As you know, many restaurants were owned\/operated by Greek immigrants to the West and a staple of any good restaurant was Prime Rib of Beef.<\/p>\n

My dad operated such a restaurant for years and the Prime Rib was no doubt the “show stopper”.<\/p>\n

Before I go on with the beef, please remember this recipe works only with Prime Rib which is a more expensive cut. This method will not work with regular roast beef.<\/p>\n

Secondly, choose a Prime Rib that has a “cap” attached. The cap is a fatty piece of meat that covers the top part of the Prime Rib (secured with butcher’s twine).\"\"<\/a><\/p>\n

Thirdly, invest in a meat thermometer. This is the sure-fire way to get the desired doneness of your meat.<\/p>\n

Finally, only season the cap (top). The seasoning will drip down the sides of meat as the fatty cap renders. This is where the flavour comes from.<\/p>\n

Prime Rib of Beef<\/span><\/p>\n

Preheat your oven to 450F
<\/span>1 standing Prime Rib roast, bone in and with cap<\/span>
salt<\/span>
pepper<\/span>
garlic powder<\/span><\/p>\n

    \n
  1. Pat dry your beef. Generously season the cap only (not the sides) with salt, pepper and garlic powder.<\/li>\n
  2. Place a meat thermometer into the center of the meat, entering through the cap.<\/li>\n
  3. Places your beef (rib side down) in a large roasting pan (middle rack) and roast for 1 hour or until the entire piece of meat has achieved it’s dark brown colour.<\/li>\n
  4. Remove the roast and pour 3 cups of water into the bottom of the roasting pan (or just halfway covering the rib bones).<\/li>\n
  5. Turn the heat down to 400F and roast until the internal temperature has reached 135F.<\/li>\n
  6. Remove the roast, cover with foil and allow the meat to rest for 30 minutes before carving.<\/li>\n
  7. You may now make your Jus.<\/li>\n<\/ol>\n

    Roast Beef Jus<\/span>\"\"<\/a><\/p>\n

      \n
    1. Skim the fat from the “jus” in the bottom of the roasting pan (I use a fat separater).<\/li>\n
    2. Using a wooden spoon, scrape up the brown bits and stir until there’s very little (if any) left on the bottom of the pan.<\/li>\n
    3. Add 3 bay leaves and bring to a boil. Taste for seasoning. Sometimes the jus can be salty, so add some water or sometimes it’s too weak, then just add some beef base.<\/li>\n
    4. Lower the heat to a medium simmer and reduce to half.<\/li>\n
    5. Using a strainer, pour the jus through to a medium-sized sauce pan.<\/li>\n<\/ol>\n
      \n

      Subscribe to Kalofagas – Pursuit of Delicious Foods<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      This is hands down one of my most enjoyable meals to make and eat. As you know, many restaurants were owned\/operated by Greek immigrants to the West and a staple of any good restaurant was Prime Rib of Beef. My dad operated such a restaurant for years and the Prime Rib was no doubt the […]<\/p>\n","protected":false},"author":9,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[22,32],"tags":[],"class_list":["post-182","post","type-post","status-publish","format-standard","hentry","category-beef","category-roasting"],"aioseo_notices":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/182"}],"collection":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/comments?post=182"}],"version-history":[{"count":0,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/posts\/182\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/media?parent=182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/categories?post=182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kalofagas.ca\/wp-json\/wp\/v2\/tags?post=182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}