Thursday, December 25, 2008

Prime Rib Roast and Cheesy potatoes

1 Rib Rost about (6-8 pounds) I like to use the boneless

Seasoned Salt or Garlic Salt ( I use a blend that includes Rosemary,Thyme,Sage, Tarragon, garlic etc.)Use your favorite dry seasoning blend.

Olive Oil

The secret to this recipe is the method of cooking. Preheat the oven to 400*.
Remove the roast from the refrigerator about 30 minutes before cooking. Lightly rub the entire roast with olive oil and then season the roast with your favorite dry seasoning. You will need to coat the outside quite liberally with the seasonings so your finished roast will have plenty of flavor. Place roast in a large roasting dish (on a rack) with fat side up.Place Meat Thermometer in center (avoid any bones )
Cook the roast for 1 hour at 400 *. Turn off the oven for 1 hour. DO NOT OPEN THE OVEN !!!! Turn the oven back on to 325 * and cook the roast an additional 5 to 8 minutes per pound depending on the desired rareness of the meat. I cooked mine until the meat thermometer read 140* it continued cooking after I removed the roast from the oven and the center reached 150* I found that it was a good mix of medium rare, medium and well done on the ends.

Well Done temp 170 - 180 *
Medium temp 150-160 *
Rare temp 140-150 *

Funeral Potatoes Recipe
1½ hours | 25 min prep
SERVES 12 -16
• 12 large potatoes or 1 (32 ounce) bag frozen shredded hash browns
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 2 cups sour cream
• 1 cup grated cheddar cheese
• 1/2 cup butter, melted
• 1/2 cup chopped onion
• 2 cups crushed corn flakes
• 2 tablespoons butter, melted

1. Peel potatoes and boil for 30 minutes, until just tender.
2. Cool and grate into a greased 9x13 inch baking dish.
3. Heat oven to 350º.
4. Combine soup, sour cream, cheese, ½ cup melted butter and onion.
5. Gently blend into the potatoes.
6. Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
7. Bake for 30 minutes.

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