Wednesday, January 27, 2016

Perfect Prime Rib

I went on my weekly grocery trip today and carried on as I usually do - taking my time walking up and down the aisles, checking out new products, sales, price matching deals...browsing the meat section....picking up a prime rib roast for 50% off...wait, what?  YES.  50% off people.  I picked up a beautifully marbled, perfectly pink, succulent 5lb prime rib roast for $20.  Like whoa.

There was a whole bin of 50% off roasts, but damnit my deep freezer is full.  Otherwise I swear to you I would've bought at least ten.  No lie. 

Prime rib is a funny thing - it's crazy expensive, and exceptionally delicious.  What some people may not realize though is that it's so easy to prepare.  People seem to be intimidated by this gorgeous hunk of beef.  It's an elite cut, something generally served for special occasions only.  Something that novice chefs shy away from.  Don't be afraid guys, do not be afraid.  Prime rib is very likely one of the easiest cuts of meat to prepare, and it packs a huge wow factor.  Your guests, family, heck even your dog will be so impressed when they see what's for dinner, you need not tell them you did very little to prepare the dish.

So here we go, are you ready?  All you need is garlic, good olive oil, kosher salt, and freshly cracked black pepper.  That's it.  Rub down your meat with the seasoning, pop it in the oven at a high heat for 15 minutes, than low for about 16 minutes per pound for medium rare, or 13 minutes per pound for rare.  Take it out of the oven, let it rest for 30 minutes, and ta da.  How easy is that?  And at 50% off?  C'mon guys, you can definitely do this. 




Perfect Prime Rib
4 cloves of garlic minced
2T EVOO
2T kosher salt
2T freshly cracked black pepper
5lb Prime rib roast

Mix the first 4 ingredients together in a bowl.  Lovingly rub down your roast with them and wrap tightly in plastic wrap.  Allow to marinate for at least 1 hour, or overnight in the fridge.  If in the fridge, remove and place on counter 3 hours before cooking.  Preheat oven to 500.  Place roast bone side down (fat side up) in roasting pan and cook 15 minutes.  Lower the temperature to 325 and continued cooking based on preference.  As mentioned above, 16 minutes per pound for medium rare, 13 minutes per pound for rare.  To be sure, use a meat thermometer.  Rare should read at about 115 degrees, and medium should read 120-130.  Once your baby is cooked to your liking, remove it from the oven and place on a cutting board - tent it with foil.  Let it rest 30 minutes before carving.  Slice into that hunk of loving, and savor every bite - you deserve it, you've worked so hard (at least tell people that.) 



My daughter chose to have her portion with rice - she can eat plain rice everyday; she's odd like that

The hubby and I had ours with spaghetti squash.  This is his plate; with a huge pat of garlic butter on top