Home Cooking

yes, you too can make a perfect Prime Rib Roast!

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Home Cooking 18

yes, you too can make a perfect Prime Rib Roast!

leahvh | Dec 25, 2006 05:12 PM

My husband asked me what I wanted to do for a special holiday dinner this weekend and I thought hmmmmmmmm. Sick of turkey, all the fish and crab is frozen, had enough pork lately to start oinking and chicken didn't seem very festive. How about a standing Prime rib roast then he says??? Horrors!!!!! I thought, I have never done one of those before. Would hate to ruin a perfectly good $30.00 dollar piece of meat. So I just smiled a weak somewhat convincing smile and simply said "ok". Then the race was on, quick, an exhaustive internet search comparing recipes from all the well known TV chefs for the "Perfect - Guaranteed Prime Rib Roast" became a battle inside my head of "No Pick me!!" as recipes swirled around on the screen. "Stop!, I said to myself, this can't be that difficult, I am up to the challenge. It is time I get the semantics of this one under my belt."

So off the grocery I go to talk to my friendly butcher behind the meat counter. He recognizes me immediately, standing over the various packages of prime rib roasts with what I am sure was "the dear in the headlight look" , winks at me and says "special dinner tonight?" "Yessss!!" escaped me almost like a sigh of relief and he was my knight in shining armor. How many people? I robotically say "two" He hands me a beautiful three rib 4 lb roast and then says, "let me go get you the dry rub packet that goes with that. " Three seconds later he returns and gives me a baggy with the dry rub. "You have a recipe picked out?" he inquires "Yes, I think so." "Good he responds, it really is as easy as they say. But don't go out and buy a fancy roasting pan with a rack, the back bones will serve as a nature rack."

Eagerly anticipating using my brand new wireless meat thermometer, I prep the roast per the instructions of the recipe, rub all the spices over the meat, my husband peels garlic and shoves the cloves into the nature holes at the ends where the meat meets the bones and into the oven it goes. An hour later the smell is driving us INSANE and I go to insert the probe of the thermostat, only to find it is not getting a signal. I rifle through the little instruction book, no help. So I get my trusty 20 year old instant dial face thermometer out and plunge it into the roast, my timing was perfect , a steady 130 degrees! Out of the oven it comes to rest ( 20 to 30 minutes of resting time is recommended) I finish with the side dishes, fresh asparagus and potatoes algroten. Then the timer goes off. This is the moment when one almost needs a drum roll, my carving knife posed......... I slice off the first piece.......

Need I say the heavens opened up and the angels sang!! OMG, it was perfect!! The flavor was beyond my wildest dreams, ( and I am not that much of a beef fan anymore mind you) I think I can honestly say it was better than any prime rib I have ever had at a restaurant, I was sooooo proud!
So go ahead all you aspiring chefs out there, dive into a Prime Rib roast, what they say is true, it really isn't that hard to do at all and TRULY worth the effort. Merry Christmas all and a Happy New Year!

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