Prime Roast Recipe
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Prime roasts are great for Sunday family dinners, and also make a great meal for any large crowd. You can get a roast in just about any size, and you can find a great prime roast recipe in any cookbook or on the Internet. A prime roast recipe can be as simple or as complicated as you like, and there is a recipe to suit every taste.
No matter what recipe you prime roast choose, start with a good piece of meat that has been graded USDA prime. You can look from “marbling” in the meat -- streaks of fat that give extra flavor and moisture to the beef. Of course, in these fat conscious times, people want to reduce their fat intake, but as long you don't overdo it a little bit of fat once in awhile should be okay.
Before you cook the roast, take it out of the fridge so that it can reach room temperature. This may take about two hours, so in the meantime you can prepare other parts of your meal. As the meat reaches room temperature, preheat the oven to 450°. Almost every prime roast recipe will advise you to put the meat into a hot oven for searing the exterior and sealing in the juices.
If you wish, you can marinate the meat before cooking. This adds extra flavor and makes the meat more tender. With a good cut of beef, however, you shouldn't need to tenderize it and you can still get plenty of flavor from the seasonings used in your prime roast recipe.
The roast should be rubbed all over with salt and pepper and any other seasonings that your prime roast recipe calls for. Place it in a shallow roasting pan with the fat side up. This allows the fat to baste the meat naturally, although in a hot oven there can be a lot of splattering. To reduce the splattering, you can cover the roast with aluminum foil.
Use a meat thermometer to see how your prime roast is cooking. When the interior reaches 115°, the roast can be taken out of the oven. You can use the juices for making gravy or Yorkshire pudding or whatever else your prime roast recipe calls for.
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