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Another great Prime Rib Roast recipe! You also could use this delicious Balsamic Glaze with any cut of beef roast.
Check out all of Linda's
Beef Recipes using various cuts of beef. Also check out how to cook the perfect
Classic Prime Rib.
Prime Rib Roast (Standing Rib) with Balsamic Glaze Recipe
Yields: 6 to 8 servings
Prep time: 15 min
Bake time: 2 hours (approximate)
1 Prime Rib Roast (standing rib), approximately 8 pounds
1/2 cup good-quality
1 cup (packed) Italian parsley leaves
1/4 teaspoon salt
pepper to taste
Salt to taste
1 cup water
3 drops Worcestershire sauce
Important: Before beginning this recipe, please
read my web page on purchasing, preparing, and cooking perfect
Classic Prime Rib.
Preheat oven to 350°F. Let roast stand at room temperature for 1 hour.
In a small saucepan over medium-high heat, boil balsamic vinegar until it reduces to 1/4 cup, approximately 3 minutes. Remove from heat and set aside.
Finely mince the parsley. Mix together with the minced garlic,
1/4 teaspoon salt, and a generous amount of pepper.
Using the tip of a sharp knife, bore 7 to 10 narrow holes,
each about 1 1/2" deep, in the rib roast. Fill the holes with
the parsley-garlic mixture. Spread any remaining mixture
over the surface of the roast. Sprinkle all sides of the meat
with salt and pepper.
Place the roast, ribs down in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 325°F and continue to roast an additional 2 to 2 1/2 hours or until
the internal temperature reaches desired temperature on a
meat thermometer (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The
temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked
steak sit before serving.
Residual Heat Definition:
Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a
general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be
in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat
must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the
residual heat to finish the cooking.
Remove from oven and transfer onto a cutting board; let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Pour off all but 2 teaspoons fat in the roasting pan.
The pan juices should be few but concentrated
and caramelized. Place the roasting pan over two (2) burners
on high heat. Add the water, scraping up all the browned
bits on the bottom of the pan and stirring until they are
incorporated. Boil the liquid until it reduces to 3/4 cup, approximately 3 to 4 minutes.
Stir in enough of the balsamic glaze to create a tart
edge in the flavor of the juices, approximately
1 to 2 tablespoons. (Reserve any extra glaze for
another use.) Add the Worcestershire to the sauce; remove from heat and keep warm.
After slicing the roast, add any accumulated
meat juices to the balsamic sauce. Serve the meat slices
on warmed plates with balsamic sauce on the side.
Makes 6 to 8 servings.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -