Actually, it should just be “perfect roast” but since the first time I attempted this method it was with a stupidly expensive bison standing rib roast (and that’s what the picture is), I thought I’d go with that title. But I’ve since used it on a grass-fed eye of round roast, and it came out perfectly too. In fact, I’m so enamored with this method of roasting red meat, I plan to use it tonight with a rolled rump roast and then some time soon with a small venison roast I have stashed in the freezer.
I used to be very, very nervous about roasting beef. Oh, give me a cheap cut like chuck or arm roast and I’ll cook it to a melt-in-your-mouth turn in the slow cooker, but the mere thought of roasting a more expensive cut like prime rib always gave me the willies. And for good reason – no matter the time or temperature the recipe I chose to follow called for, the darn things would always come out either way too rare or horribly overcooked.
Paula Deen’s “Foolproof Prime Rib” recipe? Uh…no. The end result was a dismal failure; I just should have chucked the thing on the table raw, it was so incredibly underdone. (I have since read this method only works well in an electric oven, which might explain it since I have a gas range.)
At any rate, when I finally got the courage to cook the bison rib roast that had been lurking in my freezer, taunting me, I found one of those obscure, badly designed, looks-like-it-hasn’t-been-updated-since-1999 sites complete with cutesy little animated GIFs and seamless tiled backgrounds devoted to bison/buffalo recipes. Buried in this site were the directions for roasting a bison rib roast, so I decided to give them a whirl. And by golly, the darn thing came out perfectly – the exterior was lovely and roasted, while the interior was a juicy, tender and uniform pink. I was so thrilled with it that a couple of days later I cooked a grass-fed eye of round roast using the same method, and it came out perfectly too.
One caveat, however – this method calls for the use of an oven-safe meat thermometer. My oven came with a probe for this very purpose; you plug the probe into the oven, then place it in the meat, set the probe to detect the proper internal temperature of the meat, then set the oven temperature and you can walk away and forget all about it – the oven turns itself off when the meat comes to temp. If your oven doesn’t have this handy little feature, you can buy oven-safe meat thermometers that will do essentially the same thing (well, except for turning the oven off). Just make sure it’s designed to go in the oven, and is not an instant read thermometer.
Note: The nutritional information lists this at 621 calories per serving. It’s prime rib – you’re not going to be thinking about your diet when you’re eating it. Hopefully with a glass of good red wine and Roasted Squash with Apples, Fingerling Potatoes and Bucheron Cheese.
Perfect Prime Rib
5 pounds prime rib roast, beef or bison
salt and freshly ground black pepper
Preheat oven to 400 F.
Pat roast dry with paper towel; rub with olive oil and season liberally with salt and pepper. Place roast on a vented roasting pan and set in the middle of the oven.
Roast at 400 F for 20 minutes, then turn the oven off and open the door, leaving the roast in the oven for 5 to 7 minutes.
Place the probe of an oven safe meat thermometer into the center of the roast; take care that it is not touching bone, fat or gristle. Close the door and set the oven to 200 F.
Continue roasting until the thermometer reaches 130 for rare or 140 for medium rare. Remove the roast from the oven and loosely tent with foil; allow to rest for at least 30 minutes before carving.
Nutrition (per serving): 621 calories, 50.1g total fat, 154.2mg cholesterol, 127mg sodium, 691.7mg potassium, 0g carbohydrates, 0g fiber, 39.7g protein.
Posted in participation with Kelly The Kitchen Kop’s Real Food Wednesday