Roast Prime Rib

I don’t believe in reinventing the wheel. So here is the absolute best way to roast beef. Big professional home economist tip: For a perfectly cooked roast, you need a meat thermometer.

For generous portions (and maybe even some yummy leftovers), buy 8 oz. (225 g) per person (raw). For a roast that has bone, increase that by about 30 per cent; so 12 oz. (340 g) per person.

What’s a serving? A Canada Food Guide serving is a bit over 2 oz. (75 g) of cooked beef (which you get from about 4 oz./114 g of raw beef.

To roast it right, low and slow’s the way to go. Roasting at 275 F (135 C) makes for the most tender, juicy beef. Follow these simple steps:

Season roast and place in shallow roasting pan without water and lid/cover. Insert an oven-safe meat thermometer into the centre of roast, avoiding fat or bone.

Oven-sear seasoned roast in preheated 450 F (230 C) oven for 10 minutes.

Reduce heat to 275 F (135 C); roast to desired doneness, removing from oven when the meat measures just a few degrees below the finished temperatures.

For a perfect roast every time, your trusty thermometer is your best friend: For medium rare, the meat should reach an internal temperature of 145 F (63 C). This should take 2 to 2½ hours for a 3 lb. (1.5 kg) roast. For medium to well done, the meat should reach an internal temperature of 160 F (70 C). This should take 2¼ to 2¾ hours for a 3 lb. (1.5 kg) roast.

Remove from oven, cover loosely with foil and let rest at least 15 minutes until temperature rises by just a few degrees before carving into thin slices.