I'm doing a very simple salt and pepper rub, no fancy crusts. Thanks!
Amanda is a co-founder of Food52.
Here's a great recipe for it with foolproof technique. http://www.food52.com/recipes...
Check out this segment from the MSL Show this week with Molly Stevens on roasting prime rib. http://www.marthastewart... You can adapt the recipe to season as you prefer, but the guidelines for roasting are excellent. You can find a video link to the segment on the left margin of the page. Good Luck and Merry Christmas
Kristen is the Creative Director of Food52
For a roast that big, you'll probably want to cut in half -- if you use the Ann Seranne recipe Amanda shared above, you can follow the timing on the roasting chart for 11-12 pounds and roast them in the same oven.
Is the bone on or off - check various sites for time temp you prefer - but- invest in a thermometer and pull the roast out at 120F ... it will continue to cook while resting. Rest tented for at least 20 minutes. I encourage horseradish.
Please enter a valid email address.
Well played. You deserve a cookie.
Recipes you loved from our latest contest
One-Pan Meals We Love
12 Takes on Yogurt Pasta
Snappy Ginger Granola
6 Simple Ways to Perk Up Your Home
Lackluster Tomatoes? Turn on Your Oven
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.