Monday, December 31, 2007
Rosmary & Garlic Roasted Prime Rib- Happy NEW YEAR!
HOORAY FOR MEAT!! I know, not everyone loves it, but I sure do!! I have never made a prime rib before but we were talking about eating it a few days ago and we are trying not to go out to big fancy dinners right now (so I figured I'd just bring a big fancy dinner to us!)
As you may know, oven is a total jerk. We've had our disagreements and I was a little unsure of how I was going to roast a 7.5 lb prime rib and get it to come out perfectly medium-rare, I had visions of it being charcoal on the out side and raw inside, or just way overdone all together, but I figured I would never know, and never be able to figure out if I could beat the oven if I didn't give it a try. So off to the market I went. I did a bit of research on the net before I got going, but once I was at the store, just threw it to the wind and asked the butcher for "Enough Prime Rib for 4 people, trimmed so it is ready to cook" which is how I suggest handling big-meat purchases, leave it to the pros!
So, home I went with my big hunk of meat- and much to Leela's delight I unwrapped it so I could check it out. Much to her dismay- it stayed up on the counter.
I took out my roasting pan and lined it with foil BIG TIME. I am not a scrubber, so the less mess the better.
Then I mixed up a rub that sounded like it would make for a good roasted prime rib. Here is what I did...
Rosemary & Garlic Roasted Prime Rib
Serves 4 with 2 big slabs leftover :)
By Me, Beth G.
You NEED a meat thermometer for this recipe~
7.5 lb prime rib, trimmed, tied and with the rib bones!
4 sprigs fresh rosemary, chopped
4 cloves chopped/ crushed garlic
1/4 cup kosher salt
1/8 cup black pepper
2 T olive oil
Place Prime Rib fatty side up, rib bones down in a foil lined roasting pan. Combine rosemary, garlic, salt, pepper & olive oil in a bowl and mix well. Rub the mixture all over the exterior of the prime rib. Cover and refrigerate for 3-24 hours (I did 5 hours this time around).
When you are ready to roast, take the prime rib out of the fridge and un cover it.
Pre-heat the oven to 325 degrees, and when oven is pre-heated, cook the roast at about 20 minutes per pound depending on desired done-ness.(I had to cover mine with foil so my oven didn't turn it into a briquette for the long stretch of cooking at 325. For us a prime rib should be medium rare, so that is how I prepared it. check http://tinyurl.com/2xlc7j HERE for a table of meat temperatures. When mine got to be about 125, I removed it from the oven and let it sit in the pan for 5-7 minutes, then removed it to a platter where it set for about 15 minutes before we cut it to serve.
Nate did the carving, using a very sharp Santoku knife. First he cut off the string, then made slices- we saved the bones so I can make some beef stew this weekend. It was delicious, serve with horseradish, of course.