Every year….right about this time….
My mouth starts to water
The leftovers are going to make incredible sandwiches, the smell of slow roasting, even in our immense kitchens, permeates clear to the smallest table of two in a corner.
History of Prime Rib
The Prime rib of today originally started out at a English Christmas holiday with an inexpensive cut of meat. Served for the family, and slow-cooked all day, it was the centerpiece of a family celebration.
So, is it really Prime?
Prime Rib is often referred to as such, regardless of the grade quality ascribed by the USDA. The organization does not require the meat cut to be derived from prime grade beef to be labeled as “prime rib,” as this name more often refers to the area of origin! In addition, if you love a ribeye, try the prime rib; they’re the same cut; just cooked differently.
Trying it at home?
Prime rib roast, 3 to 4 ribs, trimmed and tied — 1
Kosher salt — 2 tablespoons
Freshly ground black pepper — 1 tablespoon
Remove the roast from the refrigerator and allow to come to room temperature, about 1 hour. Preheat oven 500°F. Set an oven rack on the lower level of the oven.
Place a roasting rack in a roasting pan large enough to just fit the roast. Place the roast in the rack, fat side up and rub the salt and pepper all over the top and sides of the roast.
Place the roast in the oven and cook for 20 minutes. Reduce heat to 325°F and roast another 1 1/2 hours.
After the 1 1/2 hours have passed, begin measuring the temperature of the roast every 10 minutes or so with an instant-read thermometer inserted into the thickest part of the roast, away from the bones. When the internal temperature reaches 110°F to 115°F, remove the roast from the oven.
Set the roast on a warm platter and allow to rest 20 minutes while you make Yorkshire pudding or the red wine jus (recipe below). Avoid covering the meat with foil or the salt crust may turn soggy.
Remove the strings from the roast. Using a carving knife, cut down through chine bones on the back of the roast, then along bottom ribs to remove the meat. Save the bones to chew on later. Cut the roast into steaks for serving. The inner portions will be medium rare. The outer portions will be well done.
Horseradish Sauce: a traditional accompaniment. Beat 1 cup of whipping cream until it holds peaks. Then fold in 1/4 cup prepared or fresh horseradish and a pinch of salt. Or use 2 cups of sour cream instead of the whipped cream. Or mix the two half and half.
Red Wine Jus: Make this simple jus with the drippings. Remove as much fat as possible from the roasting pan, leaving any roasting juices. Heat the pan on the stovetop over medium flame. Add 2 cups of red wine to the pan and bring to a boil, scraping the brown bits off the bottom of the pan. Cook down a bit, then strain and season to taste with salt and pepper. Serve in a sauce boat with the roast. If you like, you can enrich the sauce by whisking in 2 tablespoons butter after straining.
Top the roast with chopped fresh rosemary or thyme before roasting if you like.