November 18th, 2015 02:48:00 pm
Do you run out of oven space when preparing meals for large gatherings? Following is the solution from Titanium Cookware Collection. A new way to cook a Standing Prime Rib Roast without using the oven. Here I will demonstrate how to cook your roast without the oven, without water or basting, and with results that will delight your guests with a moist, flavorful prime rib steak that melts in your mouth.
We begin with a 12 lb Standing Prime Rib Roast. You can have the butcher trim the chine or feather bone section off, and use string to re-attach it, so that it is simpler to carve once cooked. Either way, you definitely want the bones with the roast while cooking because they provide additional flavor which is the point of a standing roast.
It is preferable to season the roast with pepper and your choice of meat seasonings the night before. They say it is best not to use salt. I used pepper and Lawry's seasoning salt. Next it is best to bring your roast to room temperature the day you will cook it. That said, I didn't, and all was well.
Now that it is time to get cooking... heat your 13" Titanium Cookware Collection Roast Pot (see here) to medium to medium-high heat. Once hot, put the Roast "fat-side-down" into the pan and apply the lid. Yes.. that is correct, fat-side-down. I know it is the opposite in the oven, but trust me on this one. We are going to sear it for the first 1/3 of the total cooking time, fat side down. As you can see, the vapor gathers on the lid. Note that we have not added water OR oil (it will not stick, I promise). About 10 minutes into the first 30 minutes of cooking, you can reduce your heat down a notch or two to low (3 or 4).
I have a 12 lb Roast. Cooking times when done stovetop as a vapor oven, are about half the time it would take in the oven. So, for this 12 lb roast, we are going to cook it for a total of 1.5 hours. The first 30 minutes fat-side-down. Next we remove the lid and turn the roast over. I then added onions and celery so my au jus will have a lovely flavor. Note again that we have not added water. Now apply the lid and continue cooking for the next 30 minutes. You should adjust the heat down at this point... to about a 2 or low simmer. You want the vapor to be accumulated on the lid, but you are not searing at this point, rather you are gently vapor cooking.
This is a good time to point out what you are not doing. You are not wasting energy heating up the entire house for one roast, you are not drawing the moisture out of your meat causing your roast to shrink, and you are not basting every so often in an attempt to keep your meat moist. The moisture is locked in, within your stovetop vapor oven.
Now for the final (approximate) 30 minutes... you can make decisions about how long to cook your roast. It is my decision to pull my roast out when it is just beyond rare, so that when I let it sit and serve, it will raise up to medium rare. Now that the roast has completed cooking, it is very important to check it with the meat thermometer to make certain. Over-cooking is tragic, as you can't go back from there. Under cooking is easily remedied, so I try to err on the side of "more rare". Using your thermometer therefore is critical at this point. Insert it in the fleshy meat, not near the bone or in fat. If it has reached your desired temperature, pull it out of the pan and put it on a cutting board to "sit." It must sit at least 15 minutes before you carve it, to avoid losing moisture.
While the Standing Prime Rib Roast is sitting... pun intended... let's talk some specifics about temperatures as this is probably the most critical part. You will have guests that want it rare, and some that want it medium rare, and so on. You can easily accomodate them. Rare is 115-120 degrees. Medium Rare is 120-125. Medium is 125-130 and so on. When vapor cooking stovetop, you will need about 6.5-7.5 minutes per lb for Rare, and 7.5-8.5 per lb for Medium Rare. As a result, my 12 lb Roast would be Rare in approximately an hour and a half. I seared on medium high heat for 15-20 minutes, then lowered the heat to complete 30 minutes on the fat side of the roast. I then removed the lid and turned the roast over, put the lid back on, and cooked it on a "simmer" which is about a 3 or 4 on my ceramic glass cooktop. I checked and upon flipping, it was 72 degrees. At one hour and twenty minutes, it was at 100 degrees. At one hour and thirty minutes, it was at 115. This is where I decided to stop because my roast was going to need to "sit" for quite some time before guests would arrive. Remember, the rib roast will continue to cook as it sits. The internal temperature will rise from 125 degrees F. to 130 degrees F. (medium rare) in approximately 15 to 20 minutes. If allowed to rest as long as an hour, the internal temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.
That said, I cooled it, then placed it back into the Titanium Roast Pot, applied the lid, and placed it out of the way (in the oven which was not on). It stayed there for approximatly 4 hours. Shortly before guests arrived. I pulled it out and used my filet knife to quickly trim the chine bones away from the roast. Then I put it back into the pot, put the lid on, and put the pot onto the burner stovetop, and turned the heat on low. Once guests had accumulated and socialized a bit, I pulled the roast out of the pot (now warmed) and put it again on the cutting board for a final "sit".
As you can see, the roast had available rare cuts toward the center, and medium rare toward the ends. One person in our group preferred no pink, so I simply took his cut and placed it back into the Titanium Pot which was still warm, right on top of the onions/celery so there was no "frying" and gently warmed it with the lid on to his desired level. This literally took seconds. I had brought the heat up in that pan really fast (this cookware heats up lightening fast). So we were all able to sit down and enjoy at the same time and he didn't feel he had inconvenienced anyone. I think this demonstrates that your roast can be a bit flexible, and you can relax and enjoy that it will be fine even when schedules are not perfect.
To make your Au Jus to drizzle over the top once plated, simply take your drippings from the pan (note they will not be stuck to your wonderful Titanium Cookware). Strain all but 2 Tablespoons of fat from it. Add quality Beef Stock. Add red wine. Bring to a boil and reduce slightly. Put it into a pitcher to share across the table.
To make your Horseradish Sauce, mix prepared horseradish (not creamy style), sour cream and some lemon juice. I served two small bowls, one with the horseradish straight (hot) and the other mixed with the sour cream and lemon (more mild). The guests enjoyed trying it both ways.
We served our Prime Rib Roast steaks floating in Au Jus (french term meaning "with juice") with a side of horseradish sauce and a scallion onion. Delicious!! Serve and enjoy your Standing Rib Roast with your family and friends. This is such a special meal, yet so easy. Notice that your oven was free for your homemade pie and stuffing during this process, and that you didn't have to scrub a pan when the guests went home. Hopefully you had a toast to a successful evening entertaining instead.
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