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Premier Series Artisan Recipe - December 2012

“I like Merlot with prime rib and Cabernet Sauvignon with steak. The tenderness and milder flavors of prime rib just suit Merlot to a tee. We hope you enjoy this recipe.” — Dan and Robin Gehrs  (One of Dan's favorite recipes, thanks to www.simplyrecipes.com) Prime Rib

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Prime Rib

Ingredients:
• 1 standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare)
• salt
• freshly ground black pepper


Directions:
Remove roast from the fridge, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature before cooking. Leave on the fat that is there; your butcher should have removed any excess. If your butcher didn’t cut the bones away from the roast, do so now. Tie them back onto the roast with kitchen string. This makes carving easier and allows you to stand the roast on the rib bones while cooking.

Preheat oven to 500°F, or the highest it will go (some ovens only reach 450°F). Generously sprinkle salt & pepper all over roast.

Insert meat thermometer into thickest part of roast (don’t let it touch bone). Place roast fat side up, rib side down in roasting pan. Put in oven.

After 15 minutes at 500°F, reduce to 325°F. Allow 13-15 minutes per pound for rare; 15-17 minutes per pound for medium rare. A flatter roast will cook faster. Use a meat thermometer for best results – err on the rare side.

Roast in oven until thermometer registers 115°-120°F (for rare) or 125°-130°F (for medium).

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. (For a 10 lb. roast, you’d cook for 2-1/2 hours, so check after 2 hours total cooking time.

Once the roast has reached the desired internal temperature, remove from oven and let rest 20 minutes, covered with aluminum foil before carving. It will continue to cook. Cut string with knife. Remove bones. Slice meat across the grain, 1/4-1/2 inch thick.

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November 2012

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