Prime Rib using Convection Oven

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02h50

6 serving(s)
Prep: 120mn(s)
Cook: 50mn(s)

Ingredients

  • 4kg De La Valley Prime Rib Eye
  • Salt
  • Freshly ground black pepper

Direction

The total amount of cooking time for a rare roast is approximately 15 minutes per pound (500 grams), and 18 to 20 minutes per pound (500 grams) for a medium-rare roast. The temperature inside the beef should measure 115 to 120 degrees Fahrenheit (46 to 49 degrees Celsius) for a rare roast, and 125 to 130 degrees Fahrenheit (52 to 54 degrees Celsius) for a medium roast.

A convection oven is a great way to cook meat; it uses a fan to continuously distribute hot air around the food to cook it evenly. When cooking beef, reduce the temperature the recipe calls for by 25 degrees Fahrenheit; check the temperature of the beef throughout, as it cooks faster in a convection oven than in a standard oven.

Step 1:Take  De La Valley Prime Rib Eye out of the refrigerator a few hours before cooking, so that it will reach room temperature.

Step 2:Preheat the oven to the highest temperature possible.

Step 3:Lightly season the roast with salt and spices.

Step 4:Place the roast in a roasting pan, rib side down and fat side up.

Step 5:Insert the food thermometer into the thickest part of the roast. Make sure it doesn't touch the bone.

Step 6:Place the roast in the oven. After 15 minutes, reduce the temperature to 325 degrees Fahrenheit (163 degrees Celsius).

Step 7:Check the inside temperature of the roast a half hour before you expect the roast to be ready, to see if it's reached the desired temperature. You may have to let it cook a bit longer.

Step 8:Take the roast out of the oven once it reaches the desired temperature.

Step 9:Cover it with aluminum foil for 20 minutes before carving it