Gabbys No Peek Prime Ribber Food

EASY "NO PEEK" PRIME RIB

Steps:

• Preheat oven to 500º.
• Mix seasonings together and pat all over the roast.
• It probably won't stick very well to the fat side but that's ok.
• Put the roast in a Dutch oven, preferably on a small rack to lift it off the bottom of the pot.
• Bone side up (fat side down).
• Place a meat thermometer in the middle of the roast being careful not to get too close to the bone.
• Cover with lid (you need a fairly large Dutch oven so the lid will fit on properly).
• Cook the roast in the oven for 5-6 minutes per pound, then shut off the oven.
• DO NOT OPEN THE OVEN DOOR FOR TWO HOURS, UNDER PENALTY OF DEATH!
• ****The 2 hours starts as soon as the roast is put in the oven****.
• After two hours, take it out and check the temperature.
• If it's 140º, it's perfect!
• If it's cooler, put back in oven at 375º until it reaches 140º.
• This procedure will yield a PERFECT MEDIUM RARE PRIME RIB.
• Don't ask how to do medium or well done because cooking prime rib past medium rare is a felony.

THELMA'S STANDING RIB ROAST NO PEEK

Steps:

• At least 3-4 hours before serving, place ROOM TEMPERATURE roast in a shallow pan, fat side up, resting on bones on a rack, sprinkle with salt, pepper and garlic salt.
• Place in preheated 375F oven FOR EXACTLY 45 minutes.
• Do not add water.
• Do not cover.
• Do not baste.
• Turn oven off.
• Leave roast in oven with door closed.
• DO NOT OPEN THE OVEN DOOR (my mother-in-law would tape it shut!!!).
• Turn oven on again, at 375F for another 45 minutes before serving.
• Remove from oven.
• Let stand 15 minutes before carving.
• Note: For a roast 10-12 pounds,leave in oven 60 minutes at the beginning and 60-90 minutes at the end for medium rare.

GABBY'S NO-PEEK PRIME RIBBER

Steps:

• The weight of this roast does not matter, as long as it is between 4 and 7 ribs long. Rub the Worcestershire, garlic, paprika, and pepper over the outside of the entire roast (bone side, too). Dust with flour, then set meat on roasting rack inside a roasting pan. Bake in a preheated 500° oven for 5 minutes for each pound (you must know the exact weight of the roast) if you want rare meat, 5 1/2 minutes per pound for a more medium to well-done roast. After this roasting period, turn the oven off, but don't you dare open the oven door! If fact, the oven door must not be opened for exactly 2 hours. Now, open it up, place the meat on a warmed platter, and carve away. Oh, this is so good, especially if you have chosen a Certified Angus Beef roast.