Blackie's House Of Beef Prime Rib
Recipe: #17263
February 08, 2015
Categories: Roast Beef, Christmas, Passover, Romantic Dinner, Sunday Dinner, Oven Roast Gluten-Free, High Protein, Low Carbohydrate, Low Glycemic, No Eggs, Non-Dairy, Beef Dinner, more
"Blackie's House of Beef has been a part of the Washington restaurant scene for decades, and this prime rib recipe is one of their popular choices. Source: Great Chef's of the East"
Ingredients
Nutritional
- Serving Size: 1 (408.4 g)
- Calories 842.6
- Total Fat - 59.4 g
- Saturated Fat - 23.9 g
- Cholesterol - 316.4 mg
- Sodium - 880 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 0.8 g
- Sugars - 1.8 g
- Protein - 67.3 g
- Calcium - 79.8 mg
- Iron - 6 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450-degrees Fahrenheit.
Step 2
Pull back the fat cap from the roast and brush the meat all over with some of the stock.
Step 3
Coat the meat all over with half of the pickling spice and rub it in.
Step 4
Combine the black pepper and garlic powder with the salt, then divide this mixture in half and sprinkle half of it over the meat.
Step 5
Leave the onions in whole rings and layer them over the meat.
Step 6
Return the fat cap to its original place.
Step 7
Tie the roast back together with kitchen twine at 2-inch intervals.
Step 8
Place the meat in a large, deep roasting pan, making sure that fat cap is facing up. Pour the remaining stock into the pan.
Step 9
Season the outside of the meat with the remaining pickling spice and remaining spice-salt mixture.
Step 10
Roast for 20-25 minutes (at 450-degrees Fahrenheit). Reduce oven temperature to 350 degrees F and roast for an additional 1 hour 15 minutes - 1 1/2 hours or until a meat thermometer reads 130-degrees F for rare or 140-degrees F for medium-rare or longer if you prefer, but be careful not to over-cook so it won't be over-done and dry. (The best way to acquire perfect results is by using a reliable meat thermometer).
Step 11
Remove the meat from the oven and let sit in a warm place for 20 minutes before slicing (this will help the beef retain its juices, therefore resulting in juicy/moist meat. If it is sliced right away, the juices are released prematurely).
Step 12
Slice the roast, discarding the fat cap, and serve.
Tips
No special items needed.