I had never attempted to roast a prime rib rack before, and thought I should try it out while we were still in Australia. The rack of 3 ribs cost me about $17+ for an 800+gram piece, which was just incredibly affordable considering Lawry's charges around $60? $80? for one piece. Of course this wasn't USDA, and this was also bought during the NYE lelong session at Queen Victoria Market, where the butchers were all desperate to offload all their stock. But it was pretty damn good quality Aussie beef, marinated with garlic, red wine, mustard, rosemary, oregano and pepper.
I had some roast potatoes going on the side too, with garlic, pepper, thyme and rosemary.
Beautifully crisp when done.
The prime rib was a huge success. I followed an internet recipe that called for roasting at 70 deg C for 4 hours, then blasting at 250 deg C for 30 mins. It worked like a charm. Although when we cut it up, the meat turned out more medium-well than medium.
Another angle showing how good it looked from the top.
We had a friend visiting from Sydney, who thankfully, preferred her beef well done. So the two outer ribs went to her, and myself - because it was my fault the beef was overcooked. Sigh.
However, it was still wonderfully flavourful, juicy and moist. So even though it could have been just slightly more reddish, the overall experience was extremely positive and we thoroughly enjoyed our meal.
The husband took the rib in the centre, which was just a little short of PERFECT. It was a beautiful medium in the centre, with the sides slightly more cooked. Which means that next time, I just need to blast the roast for 5 mins less. Easy peasy!
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