Crap, when I saw your post I though you were offering a new recipe!
I've always believed prime rib is perfect on its own so I try to prepare it minimally and concentrate on cooking the meat properly rather than hitting it with a dry rub or an overly-seasoned au jus or worse, a sauce.
The first thing with a big piece of meat like this is to let it come to room temperature before any cooking. Otherwise, you run the risk of uneven cooking.
I simply make some shallow slits in the meat and rub the crust with a mixture of olive oil, sea salt, fresh cracked pepper and very finely minced garlic. Then I roast it slowly to about 145 degrees or so, get it out of the roasting pan and covered with tin foil for about 15 minutes to let the juices settle. DO NOT cut into the meat while it's hot or the juices will run right out and you'll be left with dry meat.
I like to scrape the pan drippings and combine them with red wine and beef stock to make the au jus, stirring in just a little bit of fresh rosemary sprigs or thyme while reducing.
That's really about it. I sometimes do serve a sauce despite my reservations -- I take some of the au jus and add white horseradish and roasted garlic in a blender while slowly drizzling in some olive oil until creamy and thickened. I serve it on the side.
I guess you could also cook it simply as stated above, and then add two or three kinds of mushrooms to your au jus and spoon that atop each serving.
Finally, I guess you could rub it with Italian seasonings to make a crust -- thyme, rosemary, garlic and maybe paragiano cheese -- and then top the finished slices with a mixture of chunky stewed tomatoes, sliced garlic and anchovies. I've had fillet mignon served this way in Italian restaurants and it's always been pretty tasty.
Wow man they all sound amazing. The recipe that were using is pretty much the salt, pepper, and garlic with the red wine in the au jus but the last one with the Italian seasonings is also tempting. My mouth is watering as I type oh and you need to change change your myspace password lol, I got a comment offering free adult services.
Why are John Deere's green? So they can hide in the fields while the Farmall's do all the work.
Originally posted by smokeyandthebandit05: lol, I got a comment offering free adult services.
Already got word but thanks just the same. My friends were affected too unfortunately and I hope I wasn't the root cause. I knew something was screwy when I got a bulletin from a friend of mine -- a 32 year old suburban wife and mother of two -- with the "c" word it in. Yikes.
The wife is making Prime Rib for New Years Day.Got a nice 7 rib roast been siting at the bottom of the fridge almost a month now Dry Aging.Going to try your recipe Ext-Cord hope its good we are going to have a couple of friends over.The wife always gets nervous when we have company and she tries something new.Happy New Year.
"Resistance to tyranny is obedience to God" -Thomas Jefferson
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Posts: 4077 | Location: Reggio di Calabria, Italy / New York United States | Registered: July 12, 2007
Not great unfortunately! I used a standard meat thermometer after the correct time for the roast's weight and took it out at the correct temperature. But when I double checked by placing the thermometer in another location, it didn't register.
So what's wrong I think, maybe the thermometer has just bought the farm - but it registered correctly once, so I let it cool and began to cut.
Turns out, the thermometer must have initially been placed 'wrong' and the second stick was a good one, but the roast was not warm enough to register.
Bottom line, a very rare prime rib. I'm embarassed to say I nuked it for the final bit of cooking time in order to serve the waiting family.
Next time I think I'll invest in a more accurate thermometer. Still pretty good though and the sour cream/horseradish sauce turned out really well!
We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made. -M. Acklam
Posts: 1025 | Location: New England | Registered: August 03, 2007
Luckily, I like mine on the rare side, but my wife and Dad had to go the microwave route.
We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made. -M. Acklam
Posts: 1025 | Location: New England | Registered: August 03, 2007
