Prime Rib Roast (con Hueso)
- Prep 5 min
- Total 2 hr 10 min
- Ingredientes 3
- Porciones 4
Cocinar un prime rib roast es todo un lujo, no solo porque es exquisito sino porque además es costoso. Por ese motivo tienes que asegurarte de cocinarlo a la perfección.
Algunas personas lo cocinan sin agregar sal ni pimienta. He tenido la posibilidad de hacerlo de ambas formas y, personalmente, lo prefiero sazonado.
En mi opinión, hay dos secretos para que la carne quede jugosa y bien cocida. Primero, la carne debe estar a temperatura ambiente antes de comenzar el horneado. Segundo, después que la saques del horno debes dejarla reposar entre 20 y 30 minutos.
¡Buen provecho!
por
Oriana Romero
Actualizada Sep 14, 2015
Ingredientes
- 1 prime rib roast de tres costillas
- 1 cucharada de pimienta negra, molida
- 2 cucharadas de sal
Instrucciones
-
1Retira la carne del refrigerador 2 horas antes de empezar a cocinar. Es muy importante que esté a temperatura ambiente para que se cocine de manera uniforme.
-
2Coloca la parrilla del horno en el nivel inferior. Precalienta el horno a 450°F.
-
3Salpimienta la carne generosamente. Coloca la carne en una bandeja para hornear con la grasa hacia arriba y las costillas hacia abajo.
-
4Cocina por 20 minutos a 450°F. Reduce la temperatura del horno a 325°F y continúa la cocción. Para medir la temperatura de la carne, inserta un termómetro para carne en el extremo grueso del asado (sin tocar el hueso). Deja que la carne alcance 120°-125° para que esté ligeramente cocida, o 130°-135° para término medio, aproximadamente 1 hora y 15 minutos. Retira del horno, cubre con papel aluminio y deja reposar 20-30 minutos antes de cortar.
-
5Sirve y ¡a disfrutar!
Consejos de expertos
-
consejo 1
Pídele a tu carnicero que amarre la carne con hilo de cocina para que mantenga su forma al momento de hornear.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Cocinar un prime rib roast es todo un lujo, no solo porque es exquisito sino porque además es costoso. Por ese motivo tienes que asegurarte de cocinarlo a la perfección. Algunas personas lo cocinan sin agregar sal ni pimienta. He tenido la posibilidad de hacerlo de ambas formas y, personalmente, lo prefiero sazonado. En mi opinión, hay dos secretos para que la carne quede jugosa y bien cocida. Primero, la carne debe estar a temperatura ambiente antes de comenzar el horneado. Segundo, después que la saques del horno debes dejarla reposar entre 20 y 30 minutos. ¡Buen provecho!
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