Dacor Discovery Wall Ovens, Cooking Manual

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RECIPES
77
Rosemary and Garlic-Rubbed Prime Rib Roast
13 pounds prime rib roast, 7-8 rib roast, boned and retied
10 cloves garlic- 5 cloves minced, 5 cloves slivered
1 ⁄
2
cup olive oil
1 ⁄
4
cup chopped fresh rosemary, plus two whole sprigs
1 Tablespoon kosher salt
1 Tablespoon coarsely ground black pepper
Nonstick cooking spray
Adjust oven rack to position 2. In Dacor Guide, select Standing Rib Roast 7-13 lbs. Using a paring knife, make small incisions into the
roast. Poke the slivered garlic into the incisions. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to
coat. Salt and pepper to taste. Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the
bottom of the pan. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast
should be placed fat-side up. Cook until internal temperature reaches 135˚ for rare, 145˚ for medium rare, 160˚ for medium, or 170˚ for
well done.
After Roasting: Remove from the oven and let rest for 15-20 minutes before carving. Cut and remove the string and lift the roast off
the ribs to carve. Slice thinly against the grain.
Serves 8.
Standing Rib Roast 8-13 lbs.
Default Mode and Temperatures: Convection Roast/325˚
Suggested Time: 3 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-#4 Standing Rib Roast 8-13