topic Re: Roasting rack/prime rib in Kitchen

Roasting rack/prime rib

Mom2Dogs — Sat, 24 Dec 2016 13:53:45 GMT

Prime rib is on the menu for lunch tomorrow.....the rib is boneless and I don't have a roasting rack....do I need one to bake properly?

Thanks!

Re: Roasting rack/prime rib

CLEM — Sat, 24 Dec 2016 14:12:18 GMT

@Mom2Dogs I think it is important to elevate the roast. I am sure you will get some more answers, but here are a few suggestions that might work in a pinch.

Cut up some potatoes and onions into large chunks and put in botton of pan and add some rosemarie and thyme sprigs on top. then put roast on top.

Crumble up a bunch of heavy duty tinfoil at the bottom so the fat can drain off.

If you have some smaller racks that you use to cool cakes on, that would work.

If you have a pressure cooker, that should have come with a round rack which might work.

Good luck with your roast and I will show up to sample it.

Re: Roasting rack/prime rib

KingstonsMom — Sat, 24 Dec 2016 14:29:06 GMT

A steamer insert will work too, to elevate the roast.

Re: Roasting rack/prime rib

Desertdi — Sat, 24 Dec 2016 14:31:13 GMT

You can use scewers to keep the roast from fallling over (rest the ends of the scewers on the sides of the pan)

Re: Roasting rack/prime rib

millieshops — Sat, 24 Dec 2016 14:50:40 GMT

I regularly use a bed of celery stalks and onions to raise my roasting chickens above the fat run-ff and I'd do the same with a rib roast.

I use fresh clery and onions or old and wilted - doesn't matter because I toss the fat-soaked veggies at the end.

Re: Roasting rack/prime rib

Mom2Dogs — Sat, 24 Dec 2016 17:14:35 GMT

@CLEM...thanks for the advice and there is always room at the table for one more!

Re: Roasting rack/prime rib

Mistreatedbycs — Sat, 24 Dec 2016 22:37:02 GMT

I have NEVER elevated a prime rib roast. It will be just fine in the bottom of a stainless steel roasting pan.

Kosher salt and some pepper and you are good to go. I don't fool around with the 500 deg method of turning on and off, just an even temp of 350 deg. until you like it cooked works for me.

The juice on the bottom of the pan gets all hard and crusty, that's the good stuff left (once you poor off the excess fat) and make a flour mixture and poor that in and scrape all those drippings.