|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try prime rib roast for more results.
Results 1 - 10 of 27 for beef prime rib roast
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Preheat oven to 325°F. Wipe roast with damp paper ... Rub all over beef. Place roast, fat side up, with ribs as rack, in ... brown gravy. Makes 7-8 servings.
Preheat oven to ... deep slits in beef to form pockets ... leftover spices over roast. Roast meat ... Slice and serve with pan juices. This will be rare.
This method works ... rolled or chunk beef roast. Season roast ... counter top to set up. Remember throughout the whole process, don't peek or open the door!
Preheat oven to 500 degrees. Remove roast from refrigerator and ... individual oven differences will determine degree of rareness in center of roast. Serves 6.
It used to ... Pudding and the Roast Beef in the same ... has turned a golden brown. (Do NOT open the oven door while it is cooking.) Serve immediately.
Preheat oven to ... meat. Stand the roast fat side up ... DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout. . Mastrangelo
Let the meat ... degree oven and roast, uncovered with ... platter for a few minutes before carving. Serve with horseradish sauce if you wish. Serves 12.
Preheat oven to 500 degrees. Rub roast with garlic and ... is 5 minutes to the pound for rare and 5 1/2 to 6 minutes to the pound for more well-done meat.
Preheat oven to 475°F. Put roast, rib side down, in ... to adhere. Season beef generously with salt ... cook, reaching about 130°F for medium-rare.)
Oven should be ... of time. Season roast as desired and ... medium rare, increase cooking time now. Remove from oven; let stand 5-10 minutes; then carve.
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