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CULINARY SOS

Primed for Roast Beef

October 12, 1995|ROSE DOSTI

DEAR SOS: I'm desperate for the Lawry's prime rib recipe I lost. Can you find it?

--DAN

DEAR DAN: Because it was printed many years ago, we, too, lost the recipe. However, we asked the Lawry's people for a copy, and they graciously complied. As you know, the Lawry's prime rib is huge, more than 15 pounds. We reduced the roast down to home size. The cooking time also is reduced, but the roasting method is the same.

We strongly urge you to use a meat thermometer for determining doneness because cooking time alone is not always an accurate indicator. Lawry's prefers to cook its beef rare. Insert the meat thermometer into the center of the roast. For rare, cook beef to 130 degrees on the meat thermometer (about 18 to 20 minutes per pound). For medium-rare to medium, cook beef to 140 or 150 degrees (22 to 25 minutes per pound). For well done, cook beef to 160 to 165 degrees (27 to 30 minutes per pound).

Allow the roast to stand 20 minutes before carving. To carve, place the beef on its side and cut across the grain toward the ribs.

LAWRY'S PRIME RIB

1 (8- to 10-pound) prime rib

Rock salt

Seasoned salt

Place prime rib fat-side-up in baking pan. Rub with rock salt, then with seasoned salt.

Roast at 325 degrees until meat thermometer registers 130 degrees for rare, 140 degrees for medium-rare and 150 for medium.

Makes 8 to 10 servings.

Each serving contains about:

561 calories; 904 mg sodium; 161 mg cholesterol; 37 grams fat; 0 carbohydrates; 54 grams protein; 0 fiber.

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