Ptacek's is a purveyor of the finest cuts of meat. Founded in 1912, we have only used the highest quality meats around. We proudly cut Chairman's Reserve Premium Black Angus beef, Hormel Natural Pork, and Gerber Chicken.
All deer processing is at 1449 Orrin Rd location. If you have trim, we are taking that at 1005 Eagle Ridge Drive. Call 612-963-3168 for drop off information.
Cooking A Delicious Chairman’s Reserve Prime Rib Roast. A Recipe For Success.
While you are shopping, pick up a good digital instant-read meat thermometer if you don’t already have one. It's the only sure way to tell when you're roast has achieved a desirable cooked temperature
It is crucial that you allow the roast to come to room temperature to ensure even-cooking. This means leaving it out for up to two full hours right before roasting.
* Preheat your oven to 450 degrees. * Create a seasoning rub or paste with ingredients such as pepper, coarse salt, garlic powder, and onion powder. Smother all over your Chairman’s Reserve Prime Rib *Place the roast in a heavy metal roasting pan, bone-side down.
Cooking Time for Chairman’s Reserve Prime Rib Rare (120°)
(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325° (4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325° (5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325° (6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325° (7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.
Creamy Horseradish Sauce Recipe About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.
Yorkshire Pudding Recipe A traditional side dish to Prime rib is Yorkshire Pudding, a puffy pop-over like pastry. ½ teaspoon salt, 1 cup of flour, 2 eggs, 1 cup milk, 4 tablespoons oil Mix all ingredients, except the oil, together. Refrigerate for at least 2 hours. Preheat oven to 450. Take an 8x8 square pan and pour the 4 tablespoons of oil into it. Heat the pan for 2 minutes before pouring in the cold batter. Cook for 20-30 minutes. Do not open the door during cooking. Serve immediately and enjoy the crispy outer edges and the custard-like inside.