完美的上等肋骨烤食谱-烹饪说明

上等肋骨

通过六个简单的步骤学习如何烹饪一份完美的烤肋排食谱和烹饪说明:

1主要肋骨尺寸和购买技巧

2干老化Prime Rib–可选

3. Preparing Prime Rib Roast to Cook

肋骨内部温度

5上等烤肋排食谱

6烤排骨

烤肋排配菜

约克郡布丁食谱

肉汁、烧酒和酱汁食谱

主菜罗纹晚餐菜单和食谱

读者评论和照片

Perfect prime rib roast recipe just in time for the holidays!

What is a Prime Rib?上等肋骨烤肉是一种非常嫩、可口的,通常是一种昂贵的牛肉。也被称为站立肋骨烤,它是一个流行的中心圣诞桌和其他节日节日全年。上等肋骨烤肉是从上等肋骨切下的嫩牛肉。慷慨的大理石花纹和脂肪层是什么让这个削减独特和多汁的味道,你付出的,所以留在烤。在为节日制作了完美的上等肋骨烤食谱之后,你再也不会回到土耳其了!

想尝尝另一种主要的肋骨风味吗?学习如何烹调熏肋排低和缓慢的多汁吻的烟味,融化在你的嘴。


完美的上等肋骨烤食谱:

完美的上等肋骨烤食谱
准备时间
15. 分钟
烹饪时间
4 高分辨率分光计
*烹饪时间因烤排骨的大小而异,预计需要2-4小时。
成分
  • 1上等烤肋排站立烤肋排室温下(很重要)
  • 2大汤匙黄油室温下
说明
  1. 烤箱预热至450华氏度。用纸巾或餐巾纸将室温下的烤肉(烤肉)拍干。只在烤肉的末端涂上黄油。


  2. 先前冷冻烤肉:
    如果你的烤肉是冷冻的,让它在冰箱里完全解冻。在烹饪前约2至4小时,将烤肉从冰箱中取出,使其达到室温。根据烤肉的大小,到达室温的时间可能会有所不同。我不能给你确切的时间。用你的最佳判断力!


  3. 室温:
    To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. I can not give you an exact time on this. If you do not let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!


  4. Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking.
    如果需要的话,你可以用含有其他调味品的上等肋骨按摩膏,但我觉得没有必要。我知道有些人在烹饪前会先给他们的烤排骨加盐,但是相信我,不要加盐——结果会是多汁、美味的烤排骨为你的家人和客人服务!


  5. 烤盘:
    把烤肉,排骨朝下或肥肉朝上,放在一个沉重的不锈钢烤盘或其他金属烤盘里。选择一个侧面至少有3英寸深的烤盘。(我不建议使用不粘锅,因为这些锅产生较少的煮熟片,使美味的au jus果汁或肉汁。)肋骨是一个天然的架子,你不需要金属架子。


  6. Cooking Temperatures:
    在较高的烤箱温度(450华氏度)下烤15分钟,然后将烤箱调到较低的温度(325华氏度)下烹饪剩下的时间。每隔1/2小时,在切好的烤肉末端涂上烤盘里积聚的脂肪。不要覆盖烤肉。


  7. 你需要估计每磅肉大约12分钟的烹饪时间。查看图表以便于确定最佳烤肋排烹饪时间.About 45 minutes before the estimated end of the roasting (bake) time, begin checking the内部温度(使用一个好的即时读取数字肉类温度计). 安全起见,早点开始检查,因为你不想任何事情出错。这是更重要的,如果你是调整高海拔烘烤。


  8. 如果你忽略了我给你的建议,请注意这一点:要做一个完美的烤排骨,就要买一个好的肉温度计。内部温度,不是时候,是捐款的最佳考验,你不想吹这顿饭!

  9. Thermapen内温烹饪图

    这是一种烹饪和肉类温度计,我喜欢和使用在我的烹饪。我有很多读者问我喜欢什么烹饪/肉类温度计,以及在烹饪和烘焙中使用。一、 就个人而言,使用热式温度计shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:热式温度计.


  10. 当你检查你的主要肋骨烤温度,插入肉类温度计,使尖端是在牛肉最厚的部分,而不是休息在脂肪或接触骨头。煮至肋骨烤肉的内部温度达到120华氏度(或你想要的温度)。见图表确定牛肉Internal Cooking Temperatures适用于稀、中稀、中、中熟和熟透。从烤箱中取出,用铝箔松散地覆盖,静置约15至20分钟。切入肉太早会导致果汁的显着损失。不要跳过休息阶段。


  11. 余热或遗留烹饪:
    记住,烤排骨会在凝固时继续煮。这个内部温度将上升到125华氏度。到130华氏度(中等罕见)在大约15至20分钟。如果让休息时间长达一小时,体内温度会升高得更高。所以,要注意烤熟的肋排要放多久。


  12. 拿着烤熟的肋骨:要将熟透的烤肉保留到上桌时,请立即关闭烤箱,并在取出烤肉后将门半开。让烤肉在柜台上放15分钟,然后把烤肉放回烤箱,关上门,最大的烤肉可以放一个小时甚至两个小时。每15分钟检查温度。如果将国际扶轮se approximately 10 degrees F. at first, then gradually subside.


  13. 如果使用对流烘箱:使用对流烤箱可以减少多达25%的烹饪时间列出的常规烤箱。It is also easier for your roast to dry out and cook too much in the convection oven.Watch the roast carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven.

回到顶端

观看视频,学习如何制作完美的主要肋骨



什么尺寸的主要肋骨烤?

人们常问的一个问题是“我应该每人买多少烤排骨?”?“一个完整的优质烤排骨是七(7)根排骨,接近15到18磅,足够养活14人或更多的人(取决于他们的食量)。术语“站立”是指骨头包含在烤肉中,因此烤肉可以独立站立。上等肋骨烤肉由七根肋骨组成,从肩膀(肩胛骨)一直到腰部。

甚至连一块三肋以下的烤肉都不要吃,任何一块三肋以下的烤肉都不是烤肉,而是一块厚牛排,这样做会更好。一份丰盛的烤肉,每根肋骨要两个人。这意味着如果你打算服务:

two (2) people – one (1) rib roast

六(6)人–三(3)份烤排骨

八(8)人–四(4)个烤肋排

十(10)人–五(5)份烤排骨

十二(12)人–六(6)份烤肋排

十四(14)人–七(7)份烤肋排


如何购买优质烤肋排:

牛肉

首先,让我们消除一个常见的神话:术语prime rib并不一定表示烤肋排是prime等级,在大多数情况下,它可能不是。Prime是美国农业部官方指定的等级,很少有超市展示这种高档牛肉,因为它相对于其他等级的牛肉价格较高。上等排骨已成为一种烹饪风格的肉比质量的削减。这也是为什么你很少在超市看到这种牛肉被贴上Prime Rib的标签,而被贴上Prime Rob烤牛骨头的原因,因为美国农业部要求,一块牛肉必须在贴上Prime的标签之前被正式评定为Prime。

上等烤肋排坚持你得到一个肋骨,实际上是主要成绩非常值得努力这个完美的肋骨烤配方。只有不到2%的工业牛肉获得了美国农业部的这一称号。你可能会要求你的屠夫为你的场合特别点一份真正的上等肋骨烤肉,但当叉子碰到盘子时,你的家人和客人会注意到其中的不同,然后会注意到一些!

肉类世界的一个普遍真理是脂肪意味着味道!当然,很多人更喜欢瘦一点的牛排,而整个牛肋排(肋骨的烤肉部分)也很好地兼顾了两者。整件作品大致分成两半,大头和小头。大头的定义是整个肉中有更多的脂肪袋,而小头的肋骨烤肉包含一块完整的肌肉,而且更瘦。一个是否比另一个好,只不过是个人品味和你的饮食能容忍多少脂肪的问题。在选择它们和决定哪一种更适合你的口味时,它可能会帮助你们中的一些人知道,小头是屠夫生产无骨肋眼牛排的地方,大头是生产德尔莫尼科牛排的地方。

牛肉分级:

Does the grade of the meat make much of a difference? You bet it does – The better the grade of beef, the less you have to do to it! The higher the USDA grade, the more money you will pay.

美国农业部的评分系统提供了一个很好的方法来评估质量。等级的划分很大程度上取决于肌肉组织中可见脂肪的数量,这种脂肪被称为大理石纹。富含大理石花纹的牛肉等级更高;它更嫩、多汁、味道更鲜美,因为肌肉内的脂肪在烹饪过程中会融化并使肉变硬。

质数– The highest grade in the U.S. meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants and specialty meat markets.

选择–Choice的大理石花纹比Prime少,但比Select多。它通常出现在你当地杂货店的服务肉箱里。

选择- 选择具有最少量的三个等级的大理石,使其更加瘦,但可能比素数或选择更少温柔,多汁或美味。选择最常见于当地杂货店的自助肉类盒中。

当心营销欺骗,一些杂货店或超市可能会试图用“prime”和“choice”这两个词来欺骗毫无戒备的消费者,而不附带官方的“USDA盾”。除非prime和choice带有USDA标签,否则你所购买的可能不是真的东西。

要购买的上等烤肋排尺寸:一个完整的站立肋骨烤(主要肋骨烤)由肋骨6至12。最多很好屠夫建议你要求从肋骨的小端朝后面烤一次肋骨,这样可以使你的肉更瘦。这个切口被称为第一个切口,腰部末端,或者有时是小的末端,因为肉和肋骨向上移动到肩部时会变大。我不建议购买无骨肋骨烤肉,因为带骨烤肉会增加风味。But, if you do purchase a boneless prime rib roast, cook using the same guidelines as a roast with ribs. Usually, the weight is figured without the bones. If in doubt, weight your roast before cooking it.

包装日期:确定并检查prime rib的包装日期。这是它在商店里呆了多久的指标。看看主肋骨的颜色,它应该有一个明亮的红色,没有干燥或棕色的边缘。检查包装是否损坏。

骨骼:让屠夫把烤肉底部的猪骨和肉上的肋骨沿着骨线切掉,但不要丢弃。可以将它们切成几块,也可以将中国人的骨头和肋骨切成一块。把肉放回肋骨上,和肋骨一起包起来,带回家和烤肉一起煮。如果你要求的话,你的屠夫也会把骨头绑在烤肉上。在烹调前把骨头从肉上切下来会使雕刻完成的肋骨变得容易得多。

回到顶端



如何准备Prime Rib Roast:

本节中的照片由加利福尼亚州伯克利的佩林·克利奥特拍摄。

脂肪帽或盖子:脂肪提供的味道和你所付出的主要肋骨,所以离开它。有些排骨烤肉出售时,肉上的厚脂肪盖完好无损,有些则被修剪过。我更喜欢大部分的脂肪帽完好无损,修剪成均匀的一层,大约1/4英寸到1/2英寸的厚度。大多数屠夫都会帮你把肥肉削下来。

你可以用一把锋利的小刀把烤肉上面的脂肪切到1/2英寸厚。切掉烤肉中多余的脂肪,但不要切掉屠夫在烤肉上留下的薄薄的一层脂肪(脂肪盖或脂肪盖),以便在烤肉时保护和涂抹。多余脂肪指任何超过一(1)英寸厚的脂肪。所以-这取决于你是否要脂肪帽留在你的主要肋骨或如果你想把它删除。

Fat cap on prime rib roast

熟肋排


第一张照片显示,在烹饪前,未煮熟的上等肋骨烤肉上的肥肉盖完好无损——这是密歇根州西布鲁姆菲尔德的巴克夫妇拍摄的照片

第二张照片显示,肥肉盖完好无损地放在一块煮熟的上等肋骨烤肉上——照片作者:Perrin Kliot,Berkerley,CA。

捆绑上等肋骨烤肉:烤制前要把上好的肋骨绑好。如果不解开,肉的外层会从肋眼肌肉上脱落,并过度烹调。为了防止这个问题,把烤肉绑在两头,把蒸煮线平行于骨头。大多数屠夫都会帮你绑上烤排骨——所以去问问屠夫吧!

上等烤肋排

捆绑了肋骨烤

把烤肉绑在两头,把蒸煮的麻绳与骨头平行。把肉绑在肋骨上,把中国骨头放在烤肉的底部。把肉和排骨绑在两端的骨头中间,确保把中国骨头也绑在肉上。另外,把肉和骨头绑在肋骨中央。
回到顶端


可选–干法熟化上等肋骨烤肉:

干陈是可以选择的,但如果你有时间和空间在冰箱里,你可以干陈几天的生肋骨烤带出额外的味道,并产生更多的奶油质地的主要肋骨烤(老化允许天然酶分解肉中的一些蛋白质)。干陈牛肉的价格昂贵,而且很难买到。一些高质量的屠夫会提供已经干陈的上等肋骨烤肉出售。如果你能找到并且买得起(因为它们很贵),就买烤肉。

食品安全注意:家用冰箱并不像商用肉类储物柜那样冷。在家里烤制鲜嫩的肋排之前,拿一个冰箱温度计,确保你的冰箱温度低于40华氏度。


如何在家里烘干熟透的烤牛肋排——好消息是,你可以在家里烘干熟透的牛肉:

干烧老肋排

只有上等牛肉才能成功地干陈。使用美国农业部优质或美国农业部的选择,从最好的肉类来源在您的地区。买一个完整的烤肋排或烤肋眼。打开牛肉(不要切边),用冷水冲洗干净,让肉沥干,然后用纸巾拍干。

松散地将烤烤在一个完美的清洁芝士卷或普通的白色棉花毛巾(这将有助于将水分从肉中汲取)并将其放在架子上的架子或其他托盘上。将包裹的烤箱放在冰箱的底架上(这是冰箱中最冷的地方)。冷藏7至10天(牛肉年龄越长,它得到的味道)。在第一天之后,小心翼翼地打开,然后用相同的奶酪重新加回,使布纤维粘在肉中。

When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. NOTE: There can be much waste as the dried and sometimes moldy meat needs to be trimmed away before cooking and eating it.

回到顶端



上等烤肋排烹饪内部温度图:

下图只是一个指南。你必须依赖准确肉类温度计and start taking temperatures about 45 minutes before the end of the estimated roast time. Reminder: Instant-read thermometers are not meant to be left in the roast during the cooking process.

什么是珍稀和中珍稀熟肉?

To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at an内部温度温度在120华氏度,在125到130华氏度的温度下开始变成中等稀有。要正确烹调你的肉,你必须购买和使用一个好的即时数字读物肉类温度计.

Thermapen内温烹饪图这是一种烹饪和肉类温度计,我喜欢和使用在我的烹饪。我有很多读者问我喜欢什么烹饪/肉类温度计,以及在烹饪和烘焙中使用。一、 就个人而言,使用热式温度计shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:热式温度计.

Also, learn如何测试和校准烹饪或肉类温度计.

如何检查烤箱温度–烤箱温度并不总是正确的。事实上,他们往往可以关闭25至50华氏度。这将严重影响烘焙时间的主要肋骨(站立肋骨烤)。

要检查烤箱的温度,请将烤箱温度计放在中间机架上,并在350华氏度下加热烤箱15分钟。如果15分钟后,烤箱温度读数高于或低于您的烤箱设置,请调整烤箱设置,以便您的主要肋骨烘焙和以后的所有烘焙。


每磅肋骨的大致烹饪时间Internal Temperature达到华氏120度:

1rib (2 to 2.5 pounds) – 22 to 24 minutes

2根肋骨(4到5磅)–60到70分钟

3 ribs (7 to 8.5 pounds) – 1-1/2 to 1-3/4 hours

4ribs (9 to 10.5 pounds) – 1-3/4 to 2-1/4 hours

5根肋骨(11至15磅)–2-1/4至3小时

6个肋骨(15至16磅) - 3至3-1 / 4小时

7个肋骨(16至3.5磅) - 3-1 / 4至4小时

烤牛肉烹饪内部温度:

稀有–120至125华氏度–中心为鲜红色,朝外部呈粉红色

半熟的–130至135华氏度–中心呈粉红色,外部呈微棕色

中等-140至145华氏度-中心为浅粉色,外部为棕色

七分熟的– 150 to 155 degrees F. – not pink

Well Done–160华氏度及以上

高空烘烤:在2500英尺以上,大气变得更加干燥。空气中的氧气和大气压力较少,因此烹饪时间较长。在烤箱烤牛肉时,使用海平面时间和温度指南,因为烤箱温度不受海拔变化的影响。在高海拔地区为您的主要肋骨烤肉留出额外的烹饪时间。我不能给你确切的烹饪时间。使用烹饪温度计是测量你的烤肉是否达到安全的内部温度的唯一方法。在高海拔环境下,肉很容易煮过头。

牛肉牛肉

左边的照片-上好的肋骨差不多做好了-只有1度的罕见。

右边的照片-上等肋骨烹饪到完美!

回到顶端



如何雕刻上等肋骨烤肉:


磨刀

用一把又长又细又锋利的刀。如有必要,用磨刀棒或石头把你的刻刀磨快。

钢制磨刀杆–要使用钢制磨刀杆或钢制磨刀杆,请将刀刃向下拉过磨刀杆,以22度角握住刻刀。重复这个过程5到10次。

锐化的石头(鲸座)–要使用磨石(磨石),请将切刀与磨石成10到15度角。以平稳的笔触来回推。

(1)把煮熟的肋排放在一个大的切肉板上,一端有一个盛汁的井。去掉绑在烤肉上的烹饪绳。

(2)用叉子把烤肉放在适当的地方。如果你是右手,把盘子转到肋骨在你左边的地方,如果你用左手雕刻,把盘子转到你右边。

(3)用你锋利的切肉刀,切一块去中国或羽毛骨头(大头骨头),把肉和骨头切成一块。注意:把骨头留着以后再啃或者做好吃的牛肉汤用于汤、炖菜和炖菜谱。你也可以把骨头存起来做一壶水墨西哥牛肉汤.

牛肉

(4)将烤切开侧面。将肉片切碎到谷粒上到您喜欢的厚度。

上等肋骨

回到顶端

Side Dish Recipes:

Learn the essential and classic side dish recipes that go well with a prime rib roast. We have provided the must-have sides to dress up your perfect prime rib roast recipe, including making either a gravy or au jus sauce from the meat drippings. You can also use the meat drippings for Yorkshire pudding pop-over pastry and, do not forget a side of horseradish or blue cheese sauce. We have also listed some of our favorite vegetable side dishes for potatoes, spinach, green beans, and corn.


如何制作肋骨肉汁:

Remember – Gravy is不同的比Au Jus果汁(见下文Au Jus果汁)。

完美的烤肋排食谱(立肋排)完成后,从烤箱中取出,从烤盘中取出。把煮熟的肋排放在一个大的切肉板上,一端有一个盛汁的井。

用中火将烤盘放在炉子上的两(2)个燃烧器上(一定要把肉汁放在原来烤排骨的锅里).

撇去烤盘里果汁中多余的脂肪。用一个大勺子,刮掉烤盘侧面和底部所有的黑色水滴和松脆的碎片。


FOR EACH 2 CUPS OF GRAVY:

成分:

Use 3 tablespoons liquid fat (fat is in the drippings left in the bottom of your roasting pan)
3汤匙通用面粉
2杯液体(肉汁/果酱或肉汤、蔬菜汁、肉汤、葡萄酒和/或水)

在一个带盖的单独容器中,将万能面粉和大约2杯冷水一起摇匀。这叫做泥浆。以这种方式添加增稠剂(面粉)有助于防止结块。


准备工作:

一旦锅里的水滴轻轻起泡,就慢慢地把浆液混合物加入肉汁锅中,用钢丝搅拌器不断搅拌。如果开始变稠,立即停止添加剩余的泥浆。您可能不需要使用所有的泥浆,这取决于有多少滴水留在烤盘。

如果结块确实发展,你应该能够使用一个钢丝搅拌器,以消除他们。如果其他方法都失败了,你不能消除结块,只要把混合物放在你的碗里搅拌机or食品加工机加工直至光滑。

如果你的肉汁太浓,再加些液体,不断搅拌。用盐和胡椒调味。


Au Jus果汁配方:

Au Jus果汁

Au-Jus是一个法语术语,意思是“有汁”。这个术语用来描述肉的供应,最常见的是烤肉的上等肋骨,用一个盛有天然果汁的容器包裹或与之一起供应,这些果汁是在肉被烹调时作为滴水而产生的。它不像典型的酱汁或肉汁那样浓。另外,请查看我的网页Au Jus牛肉-Au Jus牛肉汁.

虽然煮熟的主要肋骨烤是站立或休息所需的休息时间,使“AU Jus”酱。

重要提示:制作Au-Jus更多的是一种技术,而不是食谱。你必须凭感觉或猜测来做这件事。这取决于你的平底锅里剩下多少果汁(加上切片烤肋排的果汁),以及你要招待多少人。

成分:

牛肉juices from cooked perfect prime rib roast recipe
牛肉汤/汤*
红酒(由您选择)**

*The au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemade牛肉汤,如果可能的话。如果你一定要用罐头食品,买你能找到的最好的,但忘了用咸的,人工调味的肉汤块。

**我喜欢加一些我将要和这顿饭一起上的红酒。

根据您认为每位客人需要的酒量,加入您的牛肉汤和/或葡萄酒。我希望我能给你确切的方向,但这是不可能有一个确切的食谱。

准备工作:

倒掉除2汤匙以外的所有脂肪(把牛肉汁留在锅里)from the roasting pan and discard the remaining fat(如果要做约克郡布丁,可以保留).

将烘烤盘放在两(2)燃烧器上的中等热量上。加入牛肉库存并搅拌并刮去锅中的任何褐色位。添加您选择的红酒。将混合物煮沸并煮,直至库存略微减少,约5分钟。注意:Au-jus不像典型的酱汁或肉汁那么稠.季节用盐和胡椒味。

转移到一个肉汁船或服务于每个客人在单独的小容器。

剩菜:使用任何剩余的素肋和au jus进行制作法式蘸酱三明治为了你的家人。这么好!

约克郡布丁配方:

约克郡布丁-砂锅风格

约克郡布丁是英国传统的肋排烤肉配菜,是一种像松糕一样的蓬松的爆米花。刚出炉的约克郡布丁,应该涨得很高,呈金棕色,外表清脆,中间柔软。

成分:

3/4杯通用面粉
1/2茶匙盐
3个鸡蛋,室温
3/4杯牛奶,室温
1/2杯烤牛肋片(牛肉汁和油)*

*如果你没有足够的锅滴,加入融化的黄油。

准备工作:

在你需要这款约克郡布丁面糊前至少两(2)小时或一晚,准备面糊(不含平底锅的滴水),然后放入冰箱。约克郡布丁是在你把烤好的上等肋骨从烤箱里拿出来,让它静置一段时间后做的。

在一个大碗里,把面粉和盐筛在一起,放在一边。

在另一个碗中,击败鸡蛋和牛奶直到光和泡沫。搅拌在制备的粉末/盐混合物中直至掺入并光滑。面糊就像一个非常薄的煎饼面糊。用保鲜膜盖住碗并冷藏至少两(2)小时(为了达到最佳效果,冷藏一晚)。

烹饪约克郡布丁:

传统上约克郡布丁是在一个大盘或你的烤肉锅和切成楔形。对于个人的服务,我发现这是更容易准备他们在松饼罐或爆米花平底锅。你要判断你要如何烹饪和服务他们。也可以查看我的网页制作约克郡布丁.

把煮熟的肋排从烤箱里拿出来后,把烤箱的温度提高到450华氏度。

将煮熟的肋排肉滴入烤盘或松饼罐中。对于popover版本,使用popover平底锅或松饼平底锅,在每个井底至少放1茶匙的肉末

把平底锅或平底锅放在烤箱里,让滴水冒烟(大约5分钟)。小心地将热锅从烤箱中取出。爆米花或松饼罐头里的脂肪几乎要冒烟了。

从冰箱里取出准备好的冷面糊。将面糊充分搅拌,使其结块,并加入一些额外的空气。

快速将面糊倒入热锅中,放在热滴上。注意:如果使用popover或松饼锅,请装满1/3。当你倒击球时,脂肪应该嘶嘶声。迅速工作,所以你不会丢失所有的烤箱热量。

把平底锅放回烤箱里,煮15到20分钟,直到它变干。烘烤时不要打开烤箱门。

从烤箱里取出,和你的烤肋排一起热腾腾地上桌。

Makes approximately 6 individual popovers (depending on size of pans) or 1 large pan.

回到顶端

酸奶油辣根酱配方:

辣根奶油酱

这是我最喜欢的酱汁与Prime Rib一起使用

1/4到1/2杯准备好的辣根(根据您的口味)
1品脱(2杯)酸奶油
2汤匙鲜榨柠檬汁
1茶匙盐

方向:

在一个中等大小的碗里,将辣根、酸奶油、柠檬汁和盐混合,充分搅拌。冷藏至可供食用。可提前2天预订。盖上盖子冷藏。

To serve, pass the horseradish sauce on the side.

大约2 1/2杯。

蒜蓝色奶酪酱配方:

3/4杯浓奶油
1medium garlic clove, thinly sliced
6盎司蓝芝士,粉碎
现磨黑胡椒粉

在一个中等大小的平底锅中用中高火加热,把奶油和大蒜烧开。小火慢炖,大约5到10分钟,直到奶油覆盖在勺子的背面。从火中取出。

搅拌碎的蓝奶酪。用胡椒粉调味。可提前2天预订。盖上盖子冷藏。上菜前先调至室温。

上菜时,把蒜蓝色奶酪酱放在一边。

大约2杯。


苹果辣根酱奶油-低脂:

1/4杯磨碎的酸苹果
1/4 low-fat plain yogurt
1/4 cup light mayonnaise
1茶匙第戎芥末
1大汤匙prepared horseradish

在一个中等大小的碗里,混合苹果、酸奶、蛋黄酱、第戎芥末和辣根。

NOTE: Can be made 2 days in advance. Cover and refrigerate.

大约2 1/2杯。

上等烤肋排一些家庭最喜欢的配菜搭配经典的上等肋骨:

完美的烤土豆

亚洲鼠尾草扇贝土豆

德国奶油菠菜

乡村风格的绿豆

青豆至尊砂锅

Southern Creamed Corn

Iowa Corn Au Gratin

牛肉Dinner Menus & Recipes

主要烤肋排食谱:

香脂釉烤肋排

站立肋骨烤与迷迭香 - 百里香壳

新的!烟熏肋排

烟熏肋排

牛肉Menus:

如果您正在寻找圣诞节或其他节日大餐的最佳烤肋排菜单,我们提供了以下两个很棒的晚餐菜单选项。当你的家人在圣诞节晚餐或其他特殊的节日场合享用烤肉时,上等的肋排烤肉总是让你的一餐与众不同。

五道圣诞节肋骨晚餐菜单和食谱

六道佳肴最佳圣诞主菜罗纹晚餐菜单和食谱


我很欢迎你的照片和评论你的烤肋排。如果你有时间,那就请抽出时间与他人分享。联系人琳达·斯特拉德利.

读者评论和照片:
查看2007年至2016年发给我的评论和照片。因为这个网页太大了,我不得不把评论放在另一个页面上。也请检查一下。

(very important))2 tablespoons butter (at room temperature)Preheat oven to 450 degrees F.  Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins.  Smear the cut ends only of the roast with the butter.Previously Frozen Roast:  If your prime rib roast is frozen, let it thaw completely in the refrigerator.  Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature.  Depending on the size of your roast, the time to come to room temperature may vary. I  can not give you an exact time on this.  Use your best judgment!Room Temperature:  To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours.  This time can vary depending on how big or small your roast is.  I can not give you an exact time on this.  If you do not let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you will end up with well-done slices on the end and raw meat in the center.  Use your best judgment on room temperature times!Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking.  You can use a prime rib rub containing other seasonings if desired, but I find it is not necessary.  I know that some people do salt their prime rib roast before cooking, but trust me and do no salt - the result will be a juicy, delicious roast to serve your family and guests! Roasting Pan:  Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan.  Select a roasting pan that has sides at least 3-inches deep.  (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.)  The rib bones are a natural rack; you will not need a metal one. Cooking Temperatures:  Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time.  Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.  Do Not Cover the roast.You will want to estimate about 12 minutes per pound of meat for the cooking time. See charts to make it easy to determine Prime Rib Roast Cooking Times.  About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer).  Play it safe and start checking early, as you do not want anything to go wrong.  This is even more important if you are adjusting for High Altitude Baking.If you ignore every other bit of advice I have given, please pay attention to this:  For a perfectly cooked rib roast, invest in a good meat thermometer.   Internal temperature, not time, is the best test for doneness and you do not want to blow this meal!This is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined:  Thermapen Thermometer.When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone.  Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature). See chart to determine Prime Rib Roast Internal Cooking Temperatures for rare, medium-rare, medium, medium-well and well-done.  Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes.  Cutting into the meat too early will cause a significant loss of juice.  Do not skip the resting stage.Residual Heat or Carry-Over Cooking:  Remember, the rib roast will continue to cook as it sets.  The internal temperature will rise to 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. Holding Cooked Rib Roast:  To hold cooked roast until serving time, immediately turn off the oven and leave the door ajar after removing roast.  Let roast sit 15 minutes on the counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts.  Check the temperature every 15 minutes. If will rise approximately 10 degrees F. at first, then gradually subside.If Using a Convection Oven:  Using a convection oven can cut as much as 25% off the cooking times listed for the regular oven.  It is also easier for your roast to dry out and cook too much in the convection oven.  Watch the roast carefully and please use a cooking thermometer to know when the roast is done and should be taken out of the oven.Back to the topWatch the video to learn how to make perfect prime rib(deployads = window.deployads || []).push({});What Size of Prime Rib Roast to Buy?A common question people ask is "How much prime rib roast should I buy per person?"  A full prime rib roast is seven (7) ribs, close to 15 to 18 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are).  The term "standing" means the bones are included in the roast, thus the roast can stand by itself.  A prime rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.Do not even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.  For a generous serving of roast, figure on two people per rib.  That means if you plan to serve:two (2) people - one (1) rib roastsix (6) people - three (3) rib roasteight (8) people - four (4) rib roastten (10) people - five (5) rib roasttwelve (12) people - six (6) rib roastfourteen (14) people - seven (7) rib roast How To Purchase A Prime Rib Roast: First of all, let’s dispel a common myth:  The term prime rib does not necessarily indicate a rib roast is a prime grade, and in most cases, it probably is not.  Prime is an official USDA designation of grade and few supermarkets display this elite grade of beef because of its high cost relative to other grades.  Prime Rib has become more a style of cooking the meat than of the quality of the cut.  This is also why you rarely see this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In Rib Roast because the USDA requires that a cut of beef must be officially graded as Prime before it can be so labeled. Insisting you get a rib roast that is actually prime grade is well worth the effort for this perfect prime rib roast recipe.  Less than 2% of all industry beef merits this designation from the USDA.  You will likely have to ask your butcher to special order a true Prime grade rib roast for your occasion, but when the forks hit the plate, your family and guests will notice the difference and then some!One universal truth of the meat world is that fat means flavor!  But of course, many prefer a leaner cut, and the whole beef rib (where rib roasts are portioned) was kind enough to offer both.  The whole piece is divided roughly in half, a large end and a small end.  The large end is defined by the presence of more fat pockets throughout the meat, while small end rib roasts contain a single, intact muscle and are leaner.  Whether one is better than the other is really never more than a matter of personal taste and how much fat your diet will tolerate.  In choosing between them and determining which will better suit your palate, it may help some of you to know that the small end is where a butcher produces boneless rib eye steaks, and the large end yields Delmonico steaks. Grading Cuts of Beef:  Does the grade of the meat make much of a difference?  You bet it does - The better the grade of beef, the less you have to do to it!  The higher the USDA grade, the more money you will pay.The USDA's grading system gives a good way to assess quality.  The grading designations are largely determined by the amount of visible fat that's streaked throughout the muscle tissue, called marbling.  Beef that's richly marbled gets a higher grade; it is more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking.Prime - The highest grade in the U.S. meat grading system.  Prime has the most marbling and is produced in limited quantities.  Prime beef is most commonly sold in fine restaurants and specialty meat markets.Choice - Choice has less marbling than Prime but more than Select.  It is typically found in the service meat case at your local grocery store.Select - Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice.  Select is most commonly found in the self-service meat case at your local grocery store.Beware of marketing deceptions where some grocery stores or supermarkets may try to fool an unsuspecting consumer by using the words "prime"and "choice"without being attached to the official "USDA shield."  Unless prime and choice carry the USDA label, what you are buying may not be the real thing. Size of Prime Rib Roast To Purchase:  A whole standing rib roast (prime rib roast) consists of ribs 6 through 12.  Most GOOD butchers recommend that you request a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar.  This cut is referred to as the first cut, the loin end, or sometimes the small end because the meat and ribs get larger as they move up toward the shoulder.  I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds flavor.  But, if you do purchase a boneless prime rib roast, cook using the same guidelines as a roast with ribs.  Usually, the weight is figured without the bones.  If in doubt, weight your roast before cooking it. Package Date:  Be sure and check the date the prime rib was packaged.  This is an indicator as to how long it has been sitting around in the store.  Look at the color of the prime rib; it should have a bright red color and no dry or brown edges.  Check for any damage to the packaging and wrapping. The Bones:  Have the butcher cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them.  They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones.  Have the meat placed back on the rib bones and wrap them along with the chine bones to take home to cook along with the roast.  Your butcher will also tie the bones back on the roast if you ask.  Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier.Back to the top(deployads = window.deployads || []).push({});How To Prepare Prime Rib Roast:Photos in this section by Perrin Kliot, Berkerley, CA. Fat Cap or Lid:  The fat provides the flavor and what you are paying for with prime rib, so leave it on.  Some rib roasts are sold with the thick fat cap on top of the meat intact, and some are trimmed.  I prefer to have most of the fat cap intact and trimmed to an even layer approximately 1/4-inch to 1/2-inch thickness.  Most butchers will trim the fat down for you.You could trim the trim the fat yourself by using a sharp thin knife to trim the fat on the top of the roast to 1/2-inch thickness. Trim roast of excess fat, but not the thin layer of fat (the fat cap or lid) the butcher leaves on the roast to protect and baste it while it cooks.  Excess fat means any fat more than one (1) inch thick.  So - it is up to you if you want the fat cap left on your prime rib or if you want it removed. First photo shows fat cap intact on an uncooked prime rib roast before cooking - Photo by the Barkers in West Bloomfield, MISecond photo show fat cap intact on a cooked prime rib roast - Photo by Perrin Kliot, Berkerley, CA. Tying Up Prime Rib Roast:  It is important to tie the prime rib before roasting.  If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook.  To prevent this problem, tie the roast a both ends, running the cooking twine parallel to the bone.  Most butchers will tie your rib roast for you - so ask the butcher!Tie the roast at both ends, running the cooking twine parallel to the bone.  Tie the meat to the rib bones and include the chine bones at the bottom of the prime rib roast.  Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to the meat also.  Also, tie around the meat and bones in the center of the prime rib.Back to the topOptional - Dry Aging Prime Rib Roast:Dry Aging is optional, but if you have the time and the space in your refrigerator, you can dry age the raw prime rib roast for several days to bring out additional flavor and produce a more buttery texture in prime rib roast (aging allows the natural enzymes to break down some of the protein in the meat).  Dry-aged beef can be expensive to purchase and hard to come by.  Some top-quality butchers will offer already dry-aged prime rib roasts for sell.  If you can find one and can afford one (as they are pricey), purchase the roast.A food safety note:  Home refrigerators are not as consistent or as cold as commercial meat lockers.  Before aging you rare prime rib roast at home, get a Refrigerator Thermometer and be sure your refrigerator is set below 40 degrees F.How to dry-age raw prime rib roast at home - The good news is that you can dry-age beef at home:Only the top grades of beef can be dry aged successfully.  Use USDA Prime or USDA Choice from the best meat source in your area.  Buy a whole prime rib roast or rib-eye roast.  Unwrap the beef (do not trim), rinse it well with cold water, allow the meat to drain, and pat then pat the meat dry with paper towels.Wrap the roast loosely in a triple layer of immaculately clean cheesecloth or plain white cotton dish towels (this will help to draw moisture away from the meat) and set it on a rack over a rimmed baking sheet or other tray.  Place the wrapped roast on the bottom shelf of the refrigerator (which is the coldest spot in your refrigerator).  Refrigerate for 7 to 10 days (the longer the beef ages, the tastier it gets).  After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat.  Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible.  NOTE: There can be much waste as the dried and sometimes moldy meat needs to be trimmed away before cooking and eating it.Back to the top(deployads = window.deployads || []).push({});Prime Rib Roast Cooking Internal Temperature Chart:The chart below is only a guide.  You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.  Reminder:  Instant-read thermometers are not meant to be left in the roast during the cooking process. What constitutes rare and medium-rare cooked meat?To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F.  Well, that is ok if you like well-done and dry meat.  If you like moist, rosy meat (like I do), rare begins at an internal temperature of 120 degrees F. and starts to become medium rare at 125 to 130 degrees F.  To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.This is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.Also, learn How To Test and Calibrate a Cooking or Meat Thermometer. How To Check Oven Temperature - Oven temperatures are not always correct.  In fact, they can often be off by 25 to 50 degrees F.  The will seriously affect the baking time of your prime rib (standing rib roast).To check the temperature of your oven, place an oven thermometer on the center rack and heat the oven for 15 minutes at 350 degrees F.  If, after 15 minutes, the oven temperature reads higher or lower than your oven setting, adjust your oven setting for your prime rib baking and for all your future baking.Approximate Prime Rib Cooking Time Per Pound until Internal Temperature reaches 120 degrees F:1 rib (2 to 2.5 pounds) - 22 to 24 minutes2 ribs (4 to 5 pounds) - 60 to 70 minutes  3 ribs (7 to 8.5 pounds) - 1-1/2 to 1-3/4 hours4 ribs (9 to 10.5 pounds) - 1-3/4 to 2-1/4 hours5 ribs (11 to 15 pounds) - 2-1/4 to 3 hours6 ribs (15 to 16 pounds) - 3 to 3-1/4 hours7 ribs (16 to `8.5 pounds) - 3-1/4 to 4 hours Beef Roast Cooking Internal Temperatures:Rare - 120 to 125 degrees F. - center is bright red, pinkish toward the exterior portionMedium Rare - 130 to 135 degrees F. - center is very pink, slightly brown toward the exterior portionMedium - 140 to 145 degrees F. - center is light pink, outer portion is brownMedium Well - 150 to 155 degrees F. - not pinkWell Done - 160 degrees F. and above High Altitude Baking:  Above 2,500 feet, the atmosphere becomes much drier.  The air has less oxygen and atmospheric pressure, so cooking takes longer. Use the sea-level time and temperature guidelines when oven-roasting beef, as oven temperatures are not affected by altitude changes.  Allow additional cooking time for your prime rib roast at high altitude.  I can not give you the exact cooking time.  Using a cooking thermometer is the only way to measure whether your roast has reached a safe internal temperature.  In a high-altitude environment, it is easy to overcook the meat.   Photo on left - Prime Rib almost done - just 1 degree to go for rare.Photo on right - Prime Rib cooked to perfection! Back to the top(deployads = window.deployads || []).push({});How to Carve Prime Rib Roast:Use a long, thin, sharp knife.  Sharpen you carving knife, if necessary, using either a sharpening rod or stone.Steel Sharpening Rod - To use a Steel Sharpening Rod or Steel pull the edge down and across the rod, holding the carving knife at a 22-degree angle. Repeat this process anywhere from 5 to 10 times.Sharpening Stone (whetstones) - To use a Sharpening Stone (whetstones), hold the carving knife at a 10- to 15-degree angle to the stone. Push back and forth in smooth, steady strokes.(1)  Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice.  Remove the cooking twine that is tied around the roast.(2)  Use a carving fork to hold roast in place.  Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.(3)  Using your sharp carving knife, make one cut to slice off the chine or feather bones (the large-end bones) to sever meat from bones in one piece.  Note: Save the bones for nibbling on later or for making a delicious Beef Stock to use in soups, stews, and pot roast recipes. You could also save the bones to make a pot of Caldo de Res (Mexican Beef Soup).  (4)  Set roast cut-side down.  Slice the meat across the grain to the thickness you prefer.  Back to the topSide Dish Recipes:Learn the essential and classic side dish recipes that go well with a prime rib roast. We have provided the must-have sides to dress up your perfect prime rib roast recipe, including making either a gravy or au jus sauce from the meat drippings. You can also use the meat drippings for Yorkshire pudding pop-over pastry and, do not forget a side of horseradish or blue cheese sauce. We have also listed some of our favorite vegetable side dishes for potatoes, spinach, green beans, and corn.How To Make Prime Rib Gravy:Remember - Gravy is different than Au Jus Juice (see Au Jus Juice below).After the perfect prime rib roast recipe (standing rib) is done, remove from the oven and remove from the roasting pan.  Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice.Place roasting pan over two (2) burners on the stove over medium heat (always make the gravy in the same pan you used to roast the prime rib roast).Skim and discard any excess fat from the juices in the roasting pan.  Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan.FOR EACH 2 CUPS OF GRAVY:Ingredients:Use 3 tablespoons liquid fat (fat is in the drippings left in the bottom of your roasting pan)3 tablespoons all-purpose flour2 cups of liquid  (meat juices/drippings, or broth, vegetable juice, bouillon, wine, and/or water)In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water.  This is called a slurry.  Adding the thickener (flour) in this way helps to prevent lumps from forming.Preparation:Once the drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan, stirring constantly with a wire whisk.  If it starts to thicken, immediately stop adding the remaining slurry.  You may not need to use all the slurry, depending on how much or little drippings were left in the roasting pan.If lumps do develop, you should be able to use a wire whisk to remove them.  If all else fails and you can not remove the lumps, just place mixture in your blender or food processor and process until smooth.If your gravy is too thick, add additional liquid, stirring constantly.  Season to taste with salt and pepper.  (deployads = window.deployads || []).push({});Au Jus Juice Recipe:Au Jus is a French term meaning "with juice."  The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked.  It is not thick like a typical sauce or gravy.  Also, check out my web page on Beef Au Jus - Au Jus Beef Juice.While the cooked prime rib roast is standing or resting for the required resting period, make the "au jus" sauce.IMPORTANT:  Making Au Jus is more of a technique and not a recipe.  You will have to do this by feel or guesswork.  It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving.  Ingredients:Beef juices from cooked perfect prime rib roast recipeBeef broth/stock*Red wine (of your choice)*** The au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemade Beef Stock, if possible.  If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.** I like to add some of the same red wine that I will be serving with the meal.Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served.  I wish I could give you exact directions, but it is impossible to have an exact recipe for this. Preparation:Pour off all but 2 tablespoons of the fat (leaving the beef juices in the pan) from the roasting pan and discard the remaining fat (or reserve if making Yorkshire puddings).Place the roasting pan on two (2) burners on medium heat.  Add the beef stock and stir and scrape to release any browned bits in the pan.  Add red wine of your choice.  Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes.  NOTE: Au jus is not thick like a typical sauce or gravy.  Season to taste with salt and pepper.Transfer to a gravy boat or serve in small individual containers for each guest.Leftovers:  Use any leftover Prime Rib and Au Jus for making French Dip Sandwiches for your family the next day. So good! Yorkshire Pudding Recipe: A traditional English side dish to Prime Rib Roast is Yorkshire Pudding, a puffy pop-over like pastry.  Yorkshire Puddings, fresh from the oven, should be well-risen and golden brown with a crisp exterior and soft middle.Ingredients:3/4 cup all-purpose flour1/2 teaspoon salt3 eggs, room temperature3/4 cup milk, room temperature1/2 cup pan drippings from roast prime rib of beef (beef juices and oil)** If you do not have enough pan drippings, add melted butter. Preparation:At least two (2) hours or overnight before you will need this Yorkshire Pudding batter, prepare the batter (minus pan drippings), and place in the refrigerator. Yorkshire Pudding is cooked after you have taken your cooked prime rib roast out of the oven and you are letting it sit for the required resting period.In a large bowl, sift together the flour and salt; set aside.In another bowl, beat together the eggs and milk until light and foamy.  Stir in the prepared flour/salt mixture just until incorporated and smooth.  The batter will be like a very thin pancake batter.  Cover bowl with plastic wrap and refrigerate at least two (2) hours (for best results, refrigerate overnight). Cooking Yorkshire Pudding:Traditionally Yorkshire Pudding is made in one large dish or your meat roasting pan and cut into wedges.  For individual servings, I have found it is much easier to prepare them in muffin tins or popover pans.  You be the judge of how you would like to cook and serve them. Also check out my web page on making Yorkshire Pudding.After you take your cooked prime rib out of the oven, increase the oven temperature to 450 degrees F.Pour the cooked prime rib meat drippings into your baking pan or muffin tins of choice.  For a popover version, use popover pans or muffin pans, putting at least 1 teaspoon of meat drippings in the bottom of each wellPlace the pan or pans in your oven and get the drippings smoking hot (about 5 minutes).  Carefully take the hot pan/pans out of the oven.  The fat in the popover or muffin tins should be almost smoking.Remove the prepared cold batter from the refrigerator.  Whisk the batter thoroughly to break down any lumps and add some additional air.Quickly pour the batter into the hot pan/pans on top of the hot drippings.  NOTE: If using popover or muffin pans, fill 1/3 full.  The fat should sizzle when you pour the batter.  Work quickly, so you do not lose all the oven heat.Put the pan back in oven and cook until puffed and dry, approximately 15 to 20 minutes.  Do not open the oven door during baking.Remove from oven and serve hot with your Prime Rib Roast.Makes approximately 6 individual popovers (depending on size of pans) or 1 large pan. Back to the top Sour Cream Horseradish Sauce Recipe:This is my favorite sauce to use with prime rib1/4 to 1/2 cup prepared horseradish (according to your taste)1 pint (2 cups) sour cream2 tablespoons fresh-squeezed lemon juice1 teaspoon saltDirections:In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix.  Refrigerate until ready to serve. Can be made 2 days in advance.  Cover and refrigerate.To serve, pass the horseradish sauce on the side.Makes approximately 2 1/2 cups. Garlic Blue Cheese Sauce Recipe:3/4 cup heavy cream1 medium garlic clove, thinly sliced6 ounces blue cheese, crumbledFreshly ground black pepperIn a medium-sized saucepan over medium-high heat, bring cream and garlic just to a boil.  Lower heat and simmer until the cream coats the back of a spoon, approximately 5 to 10 minutes. Remove from heat.Stir in the crumbled blue cheese. Season to taste with the pepper.  Can be made 2 days in advance. Cover and refrigerate.  Bring to room temperature before serving.To serve, pass the Garlic Blue Cheese Sauce on the side.Makes approximately 2 cups. (deployads = window.deployads || []).push({});Apple Horseradish Sauce Cream - Low Fat:1/4 cup grated tart apple1/4 low-fat plain yogurt1/4 cup light mayonnaise1 teaspoon Dijon mustard1 tablespoons prepared horseradishIn a medium-sized bowl, combine apple, yogurt, mayonnaise, Dijon mustard, and horseradish.NOTE: Can be made 2 days in advance.  Cover and refrigerate.Makes approximately 2 1/2 cups. Some family favorite side dishes to serve with Classic Prime Rib:Perfect Baked PotatoesAsiago and Sage Scalloped PotatoesGerman Creamed SpinachCountry Style Green BeansGreen Bean Supreme CasseroleSouthern Creamed CornIowa Corn Au GratinPrime Rib Roast Dinner Menus & RecipesPrime Rib Roast Recipes:Prime Rib Roast with Balsamic GlazeStanding Rib Roast with Rosemary-Thyme CrustNew! Smoked Prime Rib           Prime Rib Roast Menus:If you are looking for Prime Rib Roast menu ideas for Christmas or another holiday meal, we have provided two great dinner menu options below. Prime Rib Roast always makes a meal exceptional when it is served to your family for Christmas dinner or another special holiday occasion.Five-Course Christmas Prime Rib Dinner Menu & RecipesSix-Course Best Christmas Prime Rib Dinner Menu & Recipes I welcome your photos and comments on cooking your Prime Rib Roast.  If you have the time, then please take the time to share with others.  Contact Linda Stradley.Comments and photos from Readers:Check out the comments and photos sent to me in 2007 to 2016.  As this web page had gotten too large, I had to place the comments on an additional page.  Please also check them ">

评论和评论

95回应“完美的主要肋骨烤配方 - 烹饪说明”

  1. 大卫

    做得很好。非常组织。

    回复
  2. 玛格丽特

    非常–非常–好文章–通读

    回复
  3. 康妮·施瓦布

    你能用电烤炉做饭吗?如果是的话,什么,如果是一件事,必须采取不同的做法?

    回复
    • 琳达·斯特拉德利

      是的,你可以。我个人也没有用过电烤炉。下面的评论来自一位使用过它的读者。我希望这能帮助你:

      Using Electric Roasting Pan:

      I really enjoyed reading your website about buying, preparing and cooking a rib roast. I plan on cooking one on Christmas Day. Here is my question for you. I have a GE Roaster. It’s a like a mini oven that sits on your table. I have cooked Thanksgiving turkey in it several times and just plain old baked chicken. They both come out delicious! And the turkey usually cooks in a shorter amount of time than is suggested for regular oven cooking. I want to make my roast in this oven. Do you see any problems with that? It will free up my oven for all the other goodies I plan to make. T hanks so much in advance for your reply. Again, I loved your website and will have to go read everything else on it! – Robin Sherlock (12/23/09)

      美国的反应是什yabo88么:I have to be honest and tell you that I have never used an electric roaster for cooking anything. If the roaster cooks in a shorter time period, you will have to be careful that it doesn’t dry out your prime rib roast. Please, please use a cooking thermometer to check your roast during the cooking process so as to know how fast the temperature is rising. Remove the prime rib from the roaster at 120 degrees F. Let me know how your prime rib turns out using the electric roaster. I’m sure other people will be interested in this technique. I would like to post your findings on my web page. – Linda Stradley

      Robin的反馈(12/26/09):

      我很抱歉,我忘了拍照!当我拿出烤肉时,我的厨房是绝对的动物园。但我想让你知道我们在我的Ge烤箱烤肉里煮了18磅烤炉,它出来了壮观!它适合完美!烤肉配有金属架,手提包我们将烤肉放在首位,使其更容易在完成后提升那个坏男孩。我实际上买了两种数字读取的温度计,因为当我测试第一个温度计时,它在沸水中没有达到212度,所以我出去买了另一个。那个工作很棒!我早点开始检查烤烤肉,因为我在烤肉里烹饪它。我们以121度恰好取出。它过去挺美。 I wanted to carve it the way you instruct on the website but I didn’t have a great knife and the roast was so big. So my father-in-law just started slicing it up! It was great though! I also made your sour cream horseradish and everyone loved it. And I made your au jus. It was delicious! Oh yeah – just before I was going to start preparing the roast with my seasonings, I realized it wasn’t tied up, so I marched it into my grocery store on a cookie sheet wrapped in a huge bag and made them tie it up! Thank you so much for your website!

      回复
  4. 拉瑞·格罗斯

    My son wants to smoke the prime rib roast. Your thoughts on the idea, prep, wood, etc please. Thank you

    拉里

    回复
    • 琳达·斯特拉德利

      我从来没有吸烟过一个猪肉自己。希望有些读者可以帮助你。

      回复
    • 安吉拉·库尔

      每年圣诞节,我们都会抽我们最棒的肋骨,它们真是太棒了!我们用梅斯基特木材,但苹果也可以。

      回复
  5. 里克里格勒

    Hi Linda – in your instructions I can’t be sure what is the actual cooking temperature for the Prime Rib Roast. At one point you do say set the oven at 350, but at the time you are discussing the accuracy of the actual oven temperature.

    我看到其他食谱呼吁在整个时间下烹饪烤肉(200)温度,以确保甚至从边缘到中心的累积量;另外,其他食谱呼吁在非常高的温度下烹饪,然后在剩下的时间内在急剧下降的温度下。你会与这些方法分享你的想法吗?

    谨致问候,
    里克里格勒

    回复
    • 琳达·斯特拉德利

      Cooking Temperatures:在较高的烤箱温度(450华氏度)下烤15分钟,然后将烤箱调到较低的温度(325华氏度)下烹饪剩下的时间。每隔1/2小时,在切好的烤肉末端涂上烤盘里积聚的脂肪。不要覆盖烤肉。

      About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer). Play it safe and start checking early, as you do not want anything to go wrong. This is even more important if you are adjusting for High Altitude Baking.

      回复
  6. 谢里尔·迈耶斯

    我严格按照你的食谱做,我的第一道上等肋骨烤得非常完美。我很高兴我能有一个网站,说不要用盐。谢谢你给她所有的提示和指导。我是这道菜的成功厨师!希望你的新年是你所期待和想要的。

    回复
  7. 桑迪

    我能用瓦罐做肋排吗?谢谢您!

    回复
    • 琳达·斯特拉德利

      我简直无法想象在瓦罐里做一道昂贵的上等肋骨烤肉。

      回复
  8. 黛安·阿苏夫

    所有这些信息。信息量很大。我明天要试试这个

    回复
  9. 朱迪

    伟大的指示。比我看到的更详细。我的丈夫想要一个肋骨的生日。您的信息包括较小的烤肉的烹饪时间。它完美无缺!

    回复
  10. 斯科特

    I first stumbled across this recipe a couple of years ago when I made my first prime rib for a Christmas dinner. I have come back to this recipe and guide several times since them. This is THE definitive guide for making a prime rib at home, end of story. I have tried other recipes, but this is by far the best. Thank you for putting together such a helpful resource.

    回复
  11. Bigray

    我遵照这些指示为我妻子过了母亲节。谢谢你陪着我的家人。

    回复
  12. 罗斯林

    我刚尝试过这个,结果很棒......和任何餐厅都一样好。必须尝试。

    回复
  13. 凯西

    我正在做一个7排骨的烤肉,我打算做一个经典的方法。当我在120度把它从烤箱里拿出来的时候(公元前120年我们更喜欢生的而不是中熟的),我需要让它静置超过15分钟,因为它是一个更大的烤肉吗?或者我们可以在15-20分钟后雕刻它?我只是担心果汁。谢谢!

    回复
    • 什么在烹饪美yabo88国

      休息15-20分钟后,你的肋骨应该可以雕刻。休息后检查温度,以确保它达到内部温度,你想要的稀有至中稀有雕刻前。如果你决定让主要肋骨坐超过20分钟,记住内部温度会不断上升。如果你的肉放久了,我建议你检查一下温度。

      回复
  14. div

    是否可以用叉子代替麻绳来固定主筋?

    回复
    • 琳达·斯特拉德利

      我个人,永远不会在任何烤肉上使用串。牛肉中的刺痛孔允许果汁在烹饪过程中流出。

      回复
  15. 米歇尔P

    嗨,这是星期四下午,我刚把我的22磅的肋骨烤出冰箱。我需要三个星期天做饭。我不认为它会及时解冻冰箱里..在水槽中解冻它是可以的吗?它是真空密封的......请指导?

    回复
    • 琳达·斯特拉德利

      首先,您还有几天的时间试图解冻在冰箱里烤制的牛排。如果星期六晚上仍然没有解冻,我会做以下事项:

      我会把它放在一个密封的,防漏的塑料袋里,从袋子里挤出尽可能多的空气。把它浸在冷水里,用水槽或冷却器(我可能会用冷却器)。当温度升高时,通宵换水。

      回复
  16. 伽马

    精彩和信息!

    请在375度点击肋骨烤的烹饪,然后关闭烤箱(允许烤箱留在烤箱中),然后在375,30至40分钟后将其转回,然后将其取出并允许坐在完成其他准备饭的时候......
    谢谢,伽马

    回复
    • 琳达·斯特拉德利

      这是我烹饪素肋骨烤的方式:

      Cooking Temperatures:在较高的烤箱温度(450华氏度)下烤15分钟,然后将烤箱调到较低的温度(325华氏度)下烹饪剩下的时间。每隔1/2小时,在切好的烤肉末端涂上烤盘里积聚的脂肪。不要覆盖烤肉。

      回复
  17. 史蒂夫

    我要做一份鲜嫩的排骨烤肉,如果我的一位客人想把这部分烤熟怎么办?

    回复
  18. 雷塔

    我打算在圣诞节第一次做我的站式三肋烤肉。我能用我的康宁器皿烤箱代替金属锅吗?

    回复
  19. 卡罗琳·伦迪

    你能在Instapot里煮一根上好的肋骨吗?

    回复
    • 什么在烹饪美yabo88国

      并不是所有的东西都要在一个速溶锅/高压锅里煮。我不建议用速溶锅或高压锅烹调昂贵的烤肉或牛排。最好的烤肋片要用数字温度计仔细监测内部温度,这样才能达到你喜欢的稀有、中稀有或中等熟度。压力锅的工作,他们最好的烹调和嫩化像锅烤肉,胸肉或猪肉屁股强硬削减。

      回复
  20. 爱丽丝

    最好的(!)用排骨切下的一道上等排骨烤出的是暗黑破坏神牛排骨。把切好的肋片涂上黄油,然后涂上第戎芥末。加入一层1/4英寸厚的面包屑,淋上橄榄油。放回热烘箱15-20分钟。

    回复
  21. 戴夫W

    看起来不错!!!!!家人都喜欢

    回复
  22. 贝丝·安德烈

    你把高温下烤15分钟算在每磅的总烹饪时间里吗?我的烤肉很小,只有4个人吃,我不想煮过头。谢谢。

    回复
  23. 温迪

    We followed the recipe but our roast did not cook in the amount of time listed. It seared beautifully for the first 15 minutes. When we turned the oven down to 325 we had to leave the roast in the oven for an extra 45 minutes and it still was closer to medium rare than to medium. 12 minutes per pound was definitely not enough cooking time.

    回复
  24. 帕特里克林德曼

    哇哦,跟着你的食谱到了“t”,真是太棒了。我吃过的最好的。尝试了另外两种食谱,烤得令人失望。看到你的食谱和说明,准备好后我知道我必须试试这个,我很高兴我做到了。无盐的部分真的很有效,其他人希望你用它。我知道它能把湿气吸出来,但还是试过了。真是个错误。所以谢谢你。这是一个保管员,因为我在冰箱里还有两个烤肉。当我说你需要使用这个配方的时候,那些看评论的人真的相信我!!!!!

    回复
  25. Lynn Hobeika

    你好。
    所以如果我们不给上等肋骨加盐,那不是很平淡吗?
    我儿子的生日是星期六,我真的想确保我们如何不使用盐。

    回复
    • 琳达·斯特拉德利

      不会平淡的。试试看。它每年圣诞节都做这根肋骨。–琳达·斯特拉德利

      回复
  26. 迈克

    最好的烤排骨第四条有史以来阅读时期。干得好。

    回复
  27. 达科他州

    你涂抹在末端的房间温黄油 - 是盐渍还是沉迷?

    回复
  28. 鲍勃

    琳达 - 这是每次有效的伟大食谱!我发现你的食谱5-6(?)年前为圣诞节制作素质,它已成为传统!今天会再次为家庭赚钱,谢谢圣诞快乐!

    回复
  29. 苏珊

    为圣诞晚餐买了一个肋骨。我非常恐吓,特别是鉴于成本。我投入了一个良好的烤箱数字温度计,然后遵循你的中型稀有的遗传。每个人都印象深刻,特别是我。难以置信。为伴奏制作了辣根酱。几乎没有什么留在饭头结束!

    回复
  30. 约翰

    我在圣诞节之后煮了11个人,这是一个很棒的人。它在你的嘴里融化了每个人都评论了它有多好。谢谢。

    回复
  31. 你好,琳达,

    Love how you give instructions. I have several questions & a comment. Yorkshire Pudding – is it basically a popover just made in a different in a different form? If it is, what keeps it from collapsing on itself? Re the prime rib – many, many years ago I worked in a restaurant where Prime Rib was one of their signature items. They covered the entire thing in a thick layer of kosher salt. When it came out it was almost like a paper mache tent over the roast. The meat was wonderful. What’s your thought on that method? Lastly, my family all likes med. rare – my experience is that cooking to MR in the center then it slowly goes more towards med and continues to be more well done as you go out towards the ends. Do you know of any way to maintain more MR between the ends?
    谢谢,
    克里斯

    回复
    • 什么在烹饪美yabo88国

      纽约约克郡布丁非常相似,但更好的是,因为它具有添加的主要肋汁的增加的味道。我从未尝试过硬盐墙方法,所以我无法回答。还可以确保您的主要肋骨的唯一方法是罕见的内部是使用即时读取温度计来检查内部温度。

      回复
  32. 杰夫·霍利

    我一字不差地听了你的指示。真 的!!
    非常感谢。我需要这个。

    回复
  33. 美味的VN

    你在这道菜里加的那些调味料真的让这道菜爆了。我等不及要试一试了。

    回复
  34. 克里斯·莫尔纳

    5年前我发现这'肋配方和药用e valuable instructions concerning prime rib, its selection, preparation, and cooking methods have allowed me to serve prime rib flawlessly every Thanksgiving and Christmas since discovering the WhatsCookingAmerica website. no more turkeys for me! I come here first when planning a major dinner or a small get together. Way to go!!!

    回复
  35. 伊迪丝·帕加杜

    每年,我们每年都庆祝螃蟹的感恩。今年,螃蟹公司叫我两次说蟹季被推迟。我的家人不喜欢土耳其,所以我们决定了肋骨烤。我以前从未这样做过,所以我谷歌入食谱,找到了你的食谱。在感恩节前两天买了一个10磅的肋骨,屠夫告诉我不要冻结它,而是把它放在我的冰箱里的最酷空间里,这是肉篮子。在烘烤前两个小时后,我解冻了它。我跟着你的指示到了一个t.何时是时候雕刻烤,我的六名家庭成员在我身后等待肋骨。每个人都说它是如此美好,它是完美的。现在将是肋骨烤的。谢谢你的食谱和其他提示。

    回复
  36. 黛比·库克

    我想尝尝上等肋骨已经很久了。你的指示太棒了。我从没见过比这更好的。谢谢你提供的所有细节。我和我丈夫会在我们的节日晚餐上试试这个。非常棒的网站。非常感谢。

    回复
  37. 拍打

    我要做一个7-8排骨的烤肉。是作为一个烤肉还是两个较小的烤肉来做更均匀的烹饪更好?可能更倾向于中等偏中。我以前用过这个食谱,但是用了一个小的3排骨烤肉,真是太棒了!

    回复
    • 南希

      我们总是把它当作一个大烤肉来煮,记住这都是在烤肉的温度下进行的,所以要密切注意。
      节日快乐!
      南希

      回复
  38. 拍打

    Thank you! I was/am concerned about the ends getting over done.
    我没有在先前的信息中说,但你的指示和建议是最好的。
    圣诞节快乐!

    回复
  39. Don

    除非你至少坚持30天,否则对衰老没有好处

    回复
  40. 琼·乔丹

    我真的很喜欢看你的食谱,看着你尝试所有的食谱

    回复
    • 南希

      琼,非常感谢你的来信。我们很高兴您喜欢参观美国的美食,谢谢您,节日快乐!yabo88
      南希

      回复
  41. 贝蒂

    你好。我要为24个人做一个带骨烤肉。我想我应该弄6根肋骨。烹调时间是基于(1)6骨肋骨吗?
    谢谢你,圣诞快乐!

    回复
    • 南希

      贝蒂,
      是的,使用基于1-6根肋骨的烹饪时间,一定要跟踪每个烤肉的内部温度,因为它们会有所不同。你的目标是达到正确的内部温度,无论时间。时间图表给你一个到达温度所需时间的估计。
      告诉我们你的烤肉结果如何。节日快乐!
      南希

      回复
  42. 贝蒂

    Thank you for your reply. I’ll check back in after Christmas dinner.

    回复
  43. 汤姆斯洛克特

    如何保存剩菜?冰冻的?冷藏?

    回复
  44. 卡林

    嗨!
    我每年都照你的食谱做。然而,今年,我忘了让屠夫把我18磅和15磅重的肋骨切下来,然后我把它们带回家冷冻。救命啊!我应该试着在解冻的时候用骨头烤一下,或者看看我能不能把它们带回到屠夫那里去骨,再绑上?

    回复
    • 南希

      我不确定屠夫在这一点可以帮助,所以不要担心它;继续烤骨头。你让他们切断并绑重的原因是,它仍然有一个很好的基地来烘烤,并且稍后易于雕刻。烤,圣诞快乐。
      南希

      回复
  45. 卡林

    南希,

    哦,太谢谢你了!
    我一直很担心,我甚至还没煮熟就把它毁了!我会照你的建议去做。
    圣诞节快乐!

    回复
  46. 菲利斯·皮克斯顿

    从杂货店回到家,却发现我买了一块无骨烤肉。啊!!我需要把它放在架子上做饭吗??另外,你对500*每磅5分钟,然后关上烤箱不开门2小时有什么看法???期待您的来信。祝你和你的家人圣诞快乐

    回复
    • 南希

      Phyllis, yes, please cook your roast on a rack, as the bones served as rack for the roast. Here are our roasting instructions: Cooking Temperatures: Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

      请务必在此处阅读完整的烹饪说明://www.hfzhanna.com/beef/classicprimerib.htm.
      圣诞节快乐
      南希

      回复
  47. 芭芭拉

    这种烹饪方法适合搭配整个里脊肉,还是上等烤牛腰肉?

    回复
  48. 罗谢尔·坎宁安

    我的烤肉重4.90磅。这听起来像个愚蠢的问题,但我怎么知道里面有多少排骨?如果只有3根排骨,还可以烤吗?

    回复
  49. 劳拉

    嗨,

    非常感谢你的食谱。我刚为我和我丈夫做了一个2磅的烤肉,烤了15分钟后,把温度调到325华氏度,我本来只想把它放在烤箱里烤24分钟,但又花了20分钟。它做得非常完美!我丈夫说这是有史以来最好的烤肉,比在餐馆里吃要好。但让我困惑的是为什么要花那么长时间?

    回复
  50. 约翰

    我在做一个5肋14磅的烤肉。我能休息多久。上一次我做了60分钟,几乎是中等水平。我希望雕刻时更接近稀有

    回复
    • 南希

      在网页上的说明中,你会发现“当你检查你的主要烤肋骨的温度时,插入肉温度计,使尖端在牛肉最厚的部分,而不是停留在脂肪或接触骨头。煮至肋骨烤肉的内部温度达到120华氏度(或你想要的温度)。见图表,以确定主要肋骨烤内部烹饪温度为罕见的,中罕见的,中,中熟和熟透。从烤箱中取出,用铝箔松散地覆盖,静置约15至20分钟。过早切肉会导致果汁大量流失。不要跳过休息阶段。

      残余热量或遗留烹饪:记住,肋骨烤将继续煮,因为它设置。内部温度将在大约15到20分钟内上升到125华氏度到130华氏度(中等罕见)。如果让休息时间长达一小时,体内温度会升高得更高。所以,要注意烤熟的肋排要放多久。”

      圣诞节快乐
      南希

      回复
  51. 黛比·马丁

    现在是早上7点,就像圣诞节的早晨。这是我第一次读这个食谱,今天我要学它。也只是意识到我的烤肉没有绑。商店关门了,我没有麻绳。这对我行吗?谢谢你,很抱歉问得太晚了!圣诞快乐!

    回复
    • 南希

      你的烤肉上有骨头吗?骨头就像一个架子,这就是为什么它们被绑在烤肉上。如果你有骨头,就把烤肉放在骨头上,如果没有骨头,就放在烤架上。圣诞快乐!
      南希

      回复
  52. 斯坦

    让我的8磅,4骨的烤肉在室温下放置3个小时,然后准备好烹饪。用我的温度计把我的头发留在探针里。当我把烤肉放进去的时候,里面的温度是44华氏度。计算出烤肉需要煮一个小时40分钟(8磅x 12分钟/磅=96分钟),然后休息25-30分钟。总时间超过2小时。烤肉已经放了2小时15分钟了,温度还不到100度!烤箱温度被确认为350+/-7度。每磅12分钟似乎远远超出了估计烹饪时间。。估计可能使用16–18度/磅。我们大概在12月26号吃饭!

    回复
    • 南希

      Cooking times listed are approximations, many factors affect cooking time from size of roast, varying oven temperatures and even altitude from sea level to high altitude. Be sure to check your oven temp settings before roasting to make sure you oven is calibrated correctly.

      始终烹调到正确的内部温度为您喜欢的Doness。煮熟你的素面奶,直到内部温度达到华氏120度:

      残余热量或遗留烹饪:记住,肋骨烤将继续煮,因为它设置。内部温度将在大约15到20分钟内上升到125华氏度到130华氏度(中等罕见)。如果让休息时间长达一小时,体内温度会升高得更高。所以,要注意烤熟的肋排要放多久。

      烤牛肉烹饪内部温度:

      罕见 - 120至125摄氏度。 - 中心是鲜红色的,粉红色朝向外部部分
      中度罕见-130至135华氏度-中心是非常粉红色,有点棕色的外部部分
      中型 - 140至145度F. - 中心是浅粉色,外部是棕色
      中等深井–150至155华氏度–非粉红色
      干得好–华氏160度及以上

      圣诞节快乐
      南希

      回复
  53. 凯伦迪

    我们刚为圣诞晚餐做了这个&结果很完美!在facebook上发布了一张照片。我们吃了一个很小的烤肉,不得不再加上12分钟的烹饪时间。休息后,内部温度读数为135-140˚,非常漂亮和粉红色!

    回复
  54. 凯伦迪

    我们做了同样的事情,不得不再加12分钟(我们吃了3.5磅的烤肉)。我猜,由于体积小,12分钟每磅只是不够的时间让它做饭。可能需要最少的时间来开始。那是我的猜测。

    回复
    • 南希

      列出的时间是一个近似值,许多因素影响烹饪时间,从烤的大小,不同的烤箱温度,甚至海拔高度。始终烹调到正确的内部温度为您喜欢的Doness。
      圣诞节快乐
      南希

      回复
  55. 唐娜·伦蒂

    卡罗琳,我们是新的即时锅烹饪,但我同意这不会是你想在IP做的事情。嘿,我们是亲戚吗?我父亲的家人(伦迪)来自西弗吉尼亚州。

    回复
  56. 罗宾

    我表妹在她的FB页面上贴了这个链接,我只花了一个小时从上到下阅读。想为我在镇上的家人做个新年礼物。今天打电话给当地的屠夫点菜。我们将根据您的建议按肋排数点菜。谢谢您!!!新年快乐

    回复
  57. 辛蒂

    这个配方是最好的。它结果完美。多年来,我已经尝试过多年来,这是最好的。将在未来几年。谢谢。

    回复
  58. 凯伦

    我读过这篇文章…但我得说关于“不要用少于3根肋骨”的即兴评论很烦人。我家有三口人。我的预算很紧。在复活节吃一块上等肋骨(因为有一次大减价)是一种特殊的待遇。但我买不起一块50美元的肉。

    请记住,并不是所有的读者都在举办一场盛大的家庭聚餐。我买的东西对我的家庭单位来说是合理的…你的“不用麻烦”的评论是相当不屑的。

    回复
    • 什么在烹饪美yabo88国

      Sorry you felt so dismissed, It’s very hard to find prime ribs in stores with less than 3 ribs and most people love to have leftovers. You’ll see if you read further in my post, that I do provide cooking directions for 2 ribs, so I do keep all family sizes in mind. Thanks

      回复
  59. 2019年中

    我的表哥建议我写这个博客。我不确定这个帖子
    is written by means of him as no one else recognize such certain approximately my difficulty.
    你太棒了!谢谢您!

    回复
  60. 丹尼尔M.霍尔

    我用这本指南作为我烹饪排骨的圣经。我用这本指南为特别的晚餐和假日做了大概10根上等排骨。每次都很完美。最大的收获和有益的暗示是让主要的肋骨在烹饪前达到室温。也不要在肋骨上撒盐。

    回复

留下答复