Merry Christmas!!
And good cheer from the Tarts to all our readers and lurkers and posters. Thank you for bringing joy, fun, intelligence, perception and, best of all, laughter to our lives. You've made us better writers and maybe even better people. So our Christmas wish is that you'll stay with us for another year of hijinks, of Margie's misbehavin', of Nancy's wisdom, Michele's adventures, Harley's glamorosity, Elaine's humor and my own pursuit of finding the perfect pair of jeans.
In the meantime... does anyone know how to roast a 7 lb prime rib so that it's more rare than not?
Love,
Merry Christmas to all of you, and thanks for all the well-written and thought-provoking commentary on life.
As to that prime rib question (you ambitious cook, you -- and I'd love to be joining you) -- I suspected the answer would be my late mother-in-law's start with a hot oven and reduce heat method. Checking _Joy of Cooking_ (very dusty, which says something about the lack of cooking in this condo), roast beef starts at 550 degrees, immediately reduce heat to 350 degrees, (18 to 20 minutes per pound for medium rare). She has directions for Yorkshire Pudding, too, if you'd like . . ;-)
Have a great day! I did Christmas Eve with the nieces and nephews, so I'll be here reading (they gave me many new books!)
Posted by: Mary Storyteller | December 25, 2007 at 09:22 AM
Merry Christmas to all!
Prime Rib cooking? Sorry, no. But Mary's description sounds like it would work
Posted by: ArkansasCyndi | December 25, 2007 at 10:32 AM
Sarah, the real trick to this, if you have not started cooking, is to bring the meat to room temperature BEFORE you pop it in the oven. Cook about 17 to 19 minutes per pound. Do you have meat thermometer? If so use it and take it to 120 to 125 degrees in the center of the roast, remembering the temperature will go up another 5 degrees or so AFTER you remove it from the oven. This all comes courtesy of my husband, Bob, who is cooking our very own roast here in jolly old England as we speak. Merry Christmas!
Posted by: jodil | December 25, 2007 at 11:12 AM
Oops! Forgot the oven temperature should be about 300 degrees. A very important step, so sorry.
Posted by: jodil | December 25, 2007 at 11:14 AM
Merry Christmas to you as well - and it's probably too late, but I think what you need is a meat thermometer!
Posted by: Clea Simon | December 25, 2007 at 09:13 PM