I know, I know, it's been way too long since I've posted a blog entry.…
Prime Rib is one of my favorite very special holiday entrees. To me, nothing says celebration more than the king cut of beef. The only time we would have this growing up was for Christmas Dinner. This recipe uses a variety of herbs to give a very nice flavor to the beef. Please see below for step by step pictures. For the pictures, I used a very small roast – but the process is the same for the larger roast.
This recipe was printed in the Fall/Winter edition of Connection Magazine. Please see page 12 of the magazine – link below:
To start out, get the roast, cutting board, knife and herbs.
The next step is to take the knife and slice down the surface of the rib bones stopping about 1 inch from the bottom which creates a pocket. Put the sliced garlic, sage, oregano, rosemary and terragon in the pocket.
Once the pocket is stuffed with the herbs, pull it together and tie the roast to hold the pocket in place.
Now we are ready to go into the oven. Anytime I roast a big hunk of meat, I like to use a temperature probe that you put in the meat and leave in while it is cooking. I use a timer/temperature probe combination – the probe has a long flexible metal cable that you just close the oven door around and the timer unit showing the temperature sits on the counter next to the oven.
To place the probe, I want to put the tip into the center of meat away from any bones. To do this, I put the probe on top of the meat with the tip where I want it, I measure by gripping the probe at the edge of the meat. Then I can insert the probe until I reach the surface of the meat and I know the tip is where I want it.
Next we place it into the roasting pan and into the oven!
While it is cooking, the temperature probe allows me to watch the internal temperature of the meat and gauge how fast the roast is cooking. Depending on the meat and the oven, the cooking times can vary pretty widely, but if you cook by the internal temperature, you don’t have to guess on the time. I like it pretty rare, so I want to get the internal temperature to 135 degrees. Once it reaches that temperature, I remove the roast from the oven. The advantage of a larger roast is that if the middle is rare, then the outside parts will be more well done for those that like it that way. A 6-8 bone roast will be 8-10 inches across.
After it comes out of the oven, cover with foil and let rest for 10-15 minutes. To serve, cut off the strings. Next, open up the pocket and remove all of the herbs. I then cut the bones off of the roast by cutting through the bottom of the pocket. Then I can easily slice for everyone. Since this was a very small (1 bone) roast, I simply sliced it in half.
Now it is time to sit down and enjoy a fantastic holiday dinner.
Here’s wishing a fabulous Christmas season to everyone!
All of the pictures were taken by my aspiring young photographer – Carly Fridlin.