Recipe: Winter Veil Roast
I’m doing this recipe a little differently. Everything here is done by approximation because it really depends on the size of your roast. But I’ll give you basic guidelines for cooking a medium rare roast.
Prime Rib Roast
Go to your local butcher (not chain food store) and ask for a Prime Rib Roast, preferably aged, for however many people you need to feed (mine was 5 lbs). Make sure they do the dirty work and cut off the ribs and tie them back on for you. Set out to 1.5 hours before cooking to reach room temperature. This is essential – if your roast is not room temperature, it really throws off your timing. Preheat the oven to 500 degrees. Place your roast on a rack in a roasting pan – fat side up, rib side down. You can also set directly on the oven rack, so long as you have a drip pan below. For the rub I finley chopped fresh garlic (1/2 a bulb), used 1/4 cup of olive oil, fresh salt and pepper. Rub the mix onto the fat side of your roast. Cut up your onion into large slices and place over the roast with toothpicks. Place the roast into the oven, uncovered, for 15 minutes at 500 degrees. Then lower heat to 350 degrees for approximately 15-17 minutes per pound. The temperature of your roast should be about 115-120 (be sure to use a meat thermometer). Remove from oven, cover, and let rest for 20 minutes. The roast’s temperature will rise about 10 degrees while resting. When this is complete, remove the twine and ribs and plate.
If you’re curious about the potatoes and carrots, I used the following ingredients. Mixed and cut in half for each. Cook at 350 degrees for about 30 minutes, stirring every 10.
1/4 cup of olive oil
1 teaspoon of parsley
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of red pepper flakes
1 teaspoon of fresh pepper
2 teaspoons of salt