25 Days of Dishes: Perfect Prime Rib

Maybe your looking for new inspiration.  Every day in December we will feature a different idea for you. These will be a mix of baked goods, sides, main dishes and cocktails.  Who doesn't need a good festive beverage to get you through the season.  Think of this as your advent calendar of holiday ideas.

The season in general is full of iconic dishes and deserts that we only enjoy during this magical time of the year.  There are many dishes that bring back memories from childhood.  This collection of dishes are a collection of personal recipes along with ideas taken from others worthy of a share.  Enjoy, have a happy holiday season and Merry Christmas.

If you've ever been to Wisconsin supper club there's no doubt you've seen it on the menu.  Prime Rib. Otherwise known as standing rib roast. Basically it's the entire beef primal roast that you cut ribeye steaks from.  So yes, you could in theory have your butcher cut a two to three inch thick ribeye steak and make "prime rib" with it.

While it's a Saturday supper club special, it's also my Christmas Eve special.  

Nothing says “Christmas” like a big, hearty, delicious slice of prime rib. It’s like a feel good, festive holiday spirit on a plate. Unfortunately, most people have the mis-conception that it is too hard to make at home.  It's herbaceous and garlicy in all the right ways that make your saliva glands begin to work.  Let's also not overlook the delicious jus that accompanies this top chop, made with the drippings in the pan. All you need is a little water and some wine, and then reduce it for a delicious sauce that is good enough to pour over everything on your plate. I'd even eat an old flip flop covered in it!

Don’t be afraid to cook your own standing rib roast this Christmas. You’ll save the hassle of having to get a restaurant reservation over the holidays, plus you’ll be rewarded with the intoxicating smell of cooking meats in your house all day.

Ingredients:

  • Prime Rib Roast (plan 12oz per guest.  You'll want leftovers!)
  • 8-12 cloves of garlic
  • A few fresh rosemary sprigs
  • a few fresh sprigs of thyme
  • stick of softened butter

       For the Gravy:

  • bottle of red wine
  • 2 tablespoons of cornstarch

Directions:

  1. Take meat out a few hours before cooking and let come to room temp.
  2. Before you begin making your crust paste, pre-heat your oven to 525 degrees.
  3. Mince up 6-10 cloves of garlic (I prefer more garlic), then pull a few sprigs of thyme and rosemary and mince the leaves.  Combine minced garlic, herbs, salt and butter in a bowl and stir until it becomes a thick paste.
  4. Rub the herb butter all over the meat and place in a roasting pan.  
    *TIP* I use a bone in roast and cut off the bottom bones, you can have your butcher do this for you too. I then place the meat on the bones using them as a rack to keep off the bottom of the pan. And they make a fantastic chef's snack ;-) 
  5. Bake roast for 5 minutes per pound at 500 degrees. (example a 5lb roast would cook for 25 minutes)
  6. Turn the heat on the oven off and let the meat sit for at least 2 hours. Do not open the oven.  I repeat
    DO NOT OPEN THE OVEN DOOR AT ALL!
  7. After at least two hours you can remove the meat to a cutting board and pour the remining liquid from the pan into a sauce pan and begin to simmer.  Adding a splash of red wine. Go ahead and drink the rest of the bottle.
  8. Reduce the liquid by half and then combine cornstarch with a bit of cold water to create a slurry and pour a bit in as needed to thicken the ju (preparing gravy/jus this way is gluten free)
  9. Begin slicing roast into slices.  An electric knife works best for this, if you don't have one no worries a large slicing knife will work.  You may want to keep the crusty end cut for yourself ;-)
  10. Place on serving platter and bring on the feast with your guests!

If you're more of a visual learner the video below can walk you through the process.  While the ingredients aren't the same the technique used by this youtuber is exactly how I do it and have been making delicious hunks of meat for my guests for years.

 

Remember mentioning leftovers... I'll have a recipe coming for you soon of how to make them into an easy and amazing beef and mushroom risotto.  Stay tuned...

Merry Christmas...
  ~Ridder

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