No-Work Roast Beef: A Sunday Start - Up Dish

By deanarrca

Ingredients

• 4 lbs. prime rib, boneless -- rolled and tied

Details

Servings 8

Preparation

Step 1

Preheat the oven to 450 for 15 minutes.
Set the meat on a rack (rolled coils of aluminum foil are fine) in a roasting pan and place the pan in the oven. Roast until desired doneness.
Remove the roast from the oven and let it rest for 10 minutes. Then slice and season each slice with salt and pepper to taste.

Roast Beef Cooking Times
In order to be sure you've cooked the meat correctly, it is best to use a meat thermometer.

Rolled rib and rib-eye: about 10 to 12 minutes per pound for rare. (125 to 130 on a meat thermometer) and 12 to 15 minutes per pound for medium rare ( 140 to145 on a meat thermometer)

For filet or tenderloin ( no matter what the weight): 18 to 20 minutes for very rare, 20 to 25 minutes for rare, and 25 to 30 minutes for medium rare.

NOTES : For Roast you can also use Rolled Rib Roast, RibEye Roast, Tenderloin, or Fillet. Use a more expensive cut (but try to find a good deal) to ensure tenderness, flavor and quality.