Nanny Ruth's Prime Rib Roast
by Ruth McCarthy
Ingredients
- 3 tbsp dijon mustard
- 3 tbsp keg spice
- 1 tbsp runny honey
- 5 lbs roast
- 1/2 cups water
- 3 tbsp Bisto Gravy powder
Recipe
- Preheat your oven to 450 degrees.
- Mix together dijon mustard, keg spice, runny honey in a small bowl to create a paste.
- Use a paper towel to pat the roast dry. Spread a generous layer of the paste on all sides of the roast. Place the roast in on a rack in a heavy metal roasting pan, bone-side down.
- No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time.
- Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes. Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 5° below your target, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of right in the middle of your desired level of "doneness". This resting period allows the juices and flavours to permeate the roast. Rare meats measure in at 120° to 125° with a bright red centre that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink centre portion that grows brown towards the exterior. Medium meats have a light pink centre, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.
- While the roast is resting place the roasting pan onto of the stove and put the burner(s) on medium. Add 1/2 cup of water and 3 tbls. of Bisto Gravy powder. Stir regularly while the gravy thickens.