Roast Prime Ribs of Beef

1. 1

   Preheat the oven to 325F.

2. 2

   Rub the exposed ends of the roast with oil and a sprinkling of salt.

3. 3

   Arrange the roast rib side down in a roasting pan and set in the lower third of the preheated oven.

4. 4

   After 1/2 hour, baste the ends of the roast with accumulated fat, strew the carrots and onions into the pan, and baste with the fat.

5. 5

   Continue roasting, basting again once or twice, to a meat-thermometer reading of 125 to 130F at the large end.

6. 6

   Remove the roast.

7. 7

   Spoon fat out of the roasting pan.

8. 8

   Stir in the thyme and tomatoes, scraping up coagulated roasting juices.

9. 9

   Blend in the broth and boil several minutes to concentrate flavor.

10. 10

    Correct seasoning, and strain into a warm sauceboat.

11. 11

    5 ribs, 12 lbs / serves 12 to 16 / roasts about 3 hours at 325F

12. 12

    4 ribs, 9 1/2 lbs / serves 9 to 12 / roasts about 2 hours and 20 minutes at 325F

13. 13

    3 ribs, 8 lbs, serves 6 to 8 / roasts about 2 hours at 325F

14. 14

    2 ribs, 4 1/2 lbs / serves 5 to 6 / roasts 15 minutes at 450F, 45 minutes at 325F

15. 15

    Rare, 120F, 12 to 13 minutes per pound

16. 16

    Medium rare, 125 to 130F, about 15 minutes per pound

17. 17

    Medium, 140F, 17 to 20 minutes per pound

* Per serving · 4 servings · Values may vary.

No additional tips available.