專業版 烤牛肋排
我經常想弄烤牛肋排宴客，但這只停留在幻想當中，從未能實現。現實中我每年只弄一次，通常在特別的節日，如聖誕節等日子才會做。不過，做此菜前我必然被恐慌包圍，因我已經忘記了十二個月前烤牛肋排時所犯的錯誤。怎樣才可擁有烤牛肋排的必勝之法？為求自保，我決定用紙筆記錄每個重要步驟。為求完美，我再次請桝好友港麗酒店行政總廚Chef Moser。由於他們每天都烤牛肋排，故希望他能分享箇中秘訣，例如烤焗時間、如何在數小時後翻熱仍保持美味等要方。
烤牛肋排
Roast Prime Rib of Beef
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看圖即煮（Method）
Trim the beef, scraping away unnecessary membrane and tendons.
Use strong, thin string, looping it firmly and neatly around the roast.
Bring the rib to room temperature a few hours before roasting. Place oven rack to the lowest position and pre-heat the oven to 120℃（250℉ or Gas Mark 1/2）. Season the rib joint heavily with sea salt and pepper.
Smear 3 tbsp of Dijon mustard all over the rib.
Place the rib in a roasting pan, and roast at 120℃ for 1 hour.
Then baste the meat with its own juice thoroughly. Now switch the oven to 180℃（350℉ or Gas Mark 4）and continue to roast for another hour.
Remove the roast from the oven, and cover the roast loosely in tinfoil. Let it stand for half an hour to allow the juices to redistribute themselves evenly throughout the roast. Remove the strings used to tie the roast.Set the roast on a tray.
伴牛肋排醬汁/Sauce For The Prime Rib
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看圖即煮（Method）
Collect the juice from the pan and set aside. With the remaining fat in the roasting tin, add the chopped vegetables（diced carrot, onion, celery, black peppercorns, bay leaf, cloves, crushed garlic）and fry until fragrant.
Add 1/2 cup red wine and 1 tbsp tomato paste into the sauce. Cook to reduce a little.
Transfer to a little saucepan, add the juice from the roast, some chicken stock if juice is not enough, then simmer for 20-30 minutes until the sauce is nicely flavoured and reduced.
牛肋排切法/Carving Prime Rib
Hold the roast steady with the help of a carving fork. Use a sharp carving knife to cut along the rib bones and sever the bones from the meat.
With the cut-side down, carve the meat across the grain into serving slices.
小貼士
1.約克雪布甸是烤牛肋排不可分開的配菜，但現在亦流用Corn Muffin來做配菜，想參考這兩款食譜，請瀏覽www.cookwithannie.com。
2.烤之前，先將牛肋排用繩子綁好，否則牛肉的外層會鬆開。
3.烤牛肋排的四至六天前，我會先將牛肋排存放在雪櫃冷凍格「催陳」。有關「催陳」牛肉的資料，請瀏覽www.cookwithannie.com 。
4.另一方法烤焗牛肋排是用慢火，將牛肋排放進120℃焗爐裏，烤至溫度針插入牛肉內錄到130℉（五成熟），需時3至3 1/2小時。我喜歡用慢速來烤，即是利用低溫技巧，令到肉汁較多而肉質細嫩鬆軟。
1.Yorkshire Pudding is an inseparable accompiniment to Rib Roast but it is now also fashionable to have corn muffins as an accompaniment. Both recipes are available at www.cookwithannie.com .
2.You need to tie the prime rib before roasting, because if left untied, the outer layer of meat will hang loose from the rib-eye muscle.
3.I aslo age my rib roast in the refrigerator to improve its flavour and texture 4-6 days before cooking.（For more information on beef ageing, please visit www.cookwithannie.com ）
4.Another way to roast the rib is to slow cook i.e. cook with low temperature. Place the roast in a 120℃ oven and roast until the meat registers 130℉（for medium-rare）, about 3-3 1/2 hours. I prefer to use a slow oven for roasting, because this yields the juiciest meat and most tender texture.
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