Prime costa is perhaps the bestcut of beef ; it ’s marbled with fat so it ’s juicy and tender with incredibly fertile flavour . It ’s traditionally serve during the vacation or for particular occasion and is often referred to as the " mogul " of beef cutting [ source : but Recipes ] .
It ’s also one of the most expensive , and averages more than$10 a pound(a full rack admit seven ribs and can easily serve 14 to 16 hoi polloi ) . But it ’s also very easy to manipulate , so it ’s worth the money . It ’s known as a standing rib roast because all you really have to do is stand the roast on the finger cymbals in a roasting pan and cook it .
The good way to ready a prime costa is to start with your oven on a high temperature so the outside of the roast browns quickly . Then you may reduce the temperature so the joint cooks low and slow and reaches the desire intragroup temperature ( see sidebar ) . The only tool you will really require is a marrow thermometer .
Here ’s how to cook your roast :
you may also fix your roast in a convection oven . It will help the roast fake faster , but the convection fan will also make it much easier for the roast to dry out out and overcook . So , if you simply must apply a convection oven to cook your roast , employ caution and watch the meat carefully . utilise your meat thermometer to continuously monitor its internal temperature so you do n’t overcook it .
Prime Rib Cooking FAQ
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