Dacor Wall Ovens manual Rosemary and Garlic-Rubbed Prime Rib Roast, Standing Rib Roast 8-13 lbs

Standing Rib Roast 8-13 lbs.

Default Mode and Temperatures: Convection Roast/325˚

Suggested Time: 3 hours

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.

Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#4 Standing Rib Roast 8-13

Rosemary and Garlic-Rubbed Prime Rib Roast

13 pounds prime rib roast, 7-8 rib roast, boned and retied 10 cloves garlic- 5 cloves minced, 5 cloves slivered

1⁄2 cup olive oil

1⁄4 cup chopped fresh rosemary, plus two whole sprigs 1 Tablespoon kosher salt

1 Tablespoon coarsely ground black pepper Nonstick cooking spray

Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast 7-13 lbs. Using a paring knife, make small incisions into the roast. Poke the slivered garlic into the incisions. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat. Salt and pepper to taste. Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the bottom of the pan. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast should be placed fat-side up. Cook until internal temperature reaches 135˚ for rare, 145˚ for medium rare, 160˚ for medium, or 170˚ for well done.

After Roasting: Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the string and lift the roast off the ribs to carve. Slice thinly against the grain.

Serves 8.

RECIPES

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