La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 11)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Herb Crusted Prime Rib Roast
Potato Celery Root Gratin
Roasted Green Beans and Shiitake Mushrooms
Meal Preparation Tips
Once you have decided on the size of the roast you will cook and the degree of doneness you prefer,
consult the roasting chart to determine the cooking and resting time. This way you can plan the cooking
time of the side dishes so that everything will be ready at one time. These recipes will serve 8 people.
Servings Weight Cooking Time
Bone-In Roasts
4 Rib
8 10lbs 1 ¼ - 1 ½ hours
6 Rib 12 14lbs 1 ½ - 1 ¾ hours
Boneless Roasts
8lbs
8 8lbs 1 ¼ - 1 ½ hours
12lbs 12 12lbs 1 ¼ - 1 ½ hours
Internal Temperatures
Rare
120° Medium Rare 125° - 130°
Medium 140° - 145° Medium Well 150° - 155°
Herb Crusted Bone-In Prime Rib
4 – rib bone-in Prime Rib
1 – tablespoon kosher salt
¼
– teaspoon ground black pepper
½ – cup finely chopped fresh Italian parsley
1 – teaspoon garlic powder
1 – teaspoon dried thyme
1 – tablespoon olive or grapeseed oil
Preheat the oven to 425°.
Combine the salt, pepper and seasonings with the oil and rub over the fatty part of the roast.
Place the meat on a rack in a shallow roasting pan and allow it to sit outside of the refrigerator for at
least an hour.
Cook at 425° for 15 minutes, reduce the temperature to 350° and cook for another hour.
Check the internal temperature of the meat with an instant-read thermometer to determine the degree
off doneness and remove from the oven.
Cover loosely with foil and rest for a minimum of 20 minutes prior to carving or turn off the oven and
let the meat rest in the oven.