97aⅰ内射白浆蜜桃精品
- 1 bone-in prime rib (standing rib roast), 5–7 lb (or boneless ribeye roast)
- ~2 tsp per lb kosher salt (Diamond Crystal preferred, for dry brine)
- 2
Tbsp neutral oil or softened butter 2 Tbsp freshly cracked black pepper 2 tsp garlic powder + 2 cloves garlic, grated - 2 tsp dried rosemary (or 1 Tbsp fresh, minced)
2 tsp dried thyme (or 1 Tbsp fresh, minced) 1 cup beef stock + 1 tsp Worcestershire sauce (for jus, optional)
Equipment
- roasting rack
to elevate roast for even heat - sheet pan or roasting pan to catch drippings
- probe thermometer to track temperature precisely
- chef’s knife or carving knife for slicing
- foil to tent during resting period
Method
- Dry-brine: Salt the roast all over (about 2 tsp per lb). Place uncovered on a rack in the fridge for 12–48 hours.
Preheat & rub: Remove roast 45 minutes before cooking. Mix oil/butter, pepper, garlic, rosemary, and thyme. Rub all over meat. Preheat oven to 225°F (107°C). Roast low: Place roast fat-cap up on a rack over a sheet pan. Insert a probe thermometer into the thickest part. Roast until 118–122°F for rare, 123–127°F for medium-rare, or 130–135°F for medium (about 30–35 min per lb). - Rest: Transfer roast to a board, tent loosely with foil, and rest 30–60 minutes. Increase oven to 500°F (260°C).
- Jus (optional): Deglaze pan drippings with stock and Worcestershire; simmer until slightly reduced.
- Sear hot: Return roast to 500°F oven for 8–12 minutes until crusty and deep brown. Remove, carve, and serve with jus.
97aⅰ内射白浆蜜桃精品
继母的诱惑: 560kcalCarbohydrates: 1gProtein: 45g
Notes
Sirloin Tip Roast (Oven): Same rub; roast at 225°F to 122–125°F, rest 20–30 min, then 500°F for 6–8 min to crust. Slice thin. Prime Rib Steak: Cut 1½–2-inch steaks; sear 2–3 min/side in cast iron, finish 250°F oven to 125–130°F. Slow Cooker: Best for holding sliced roast in 140–150°F jus, not ideal for cooking from raw. Holiday pairings: Gingerbread Crinkle Cookies, Black-Eyed Pea Salad, and Strawberry Shortcake Sushi Rolls.
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