Ho Ho Ho Meeerrrrry Christ…. What? I’m too late for Xmas AND New Years, not to mention Hanukkah & Kwanzaa?!? Crap! There’s always next year right? My prediction for 2009 – beef rib roasts will be the “in” holiday food this year. It definitely made our Thanksgiving 2008 meal an incredible success! So much so that I foresee us completely ditching the fowl and going cow in ’09. 😉 We’re eating a prime rib roast that was marinated in olive oil, garlic, rosemary, and lemon zest then roasted to a succulent medium.
This roast out shone every preparation of turkey I’ve eaten in recent memory. (Except maybe the tandoori turkey kebobs!) While it’s an expensive cut of meat, using a digital meat thermometer that you can set to alert you when the desired internal temperature has been reached will ensure a perfect roast every time. I suggest leaving the thermometer in the roast as it’s setting after you remove it from the oven. You will be able to watch the temperature rise. My roast continued to rise past medium-rare and when it reached medium I knew I had to slice it to stop the cooking. The longer it sets the higher it will go. I removed the roast at 120 and in less than 10 minutes it had soared to 135. Next time I will remove the standing rib roast at 115 degrees to allow it to rest for a long period of time before having to slice it.