Wednesday, December 11, 2013

Prime Rib

Every once in awhile, my husband and I like to make a "special" Saturday night dinner! Something that if the four of us were going to have it at a restaurant, it would cost us an arm and a leg. Last weekend, it was prime rib!  I have to say, my husband has this one down. It is tender and juicy, with just the right amount of seasoning. Served with a side of au jus or some horseradish sauce, some roasted potatoes and grilled scallions, and you have yourself a five star dinner!

Let me show you how easy it is to make at home:

Here's all you need: 3-4 lb bone-in prime rib; garlic, rosemary, extra virgin olive oil, salt & pepper.  I removed my roast from the refrigerator about 1 hour before prepping it, just so it warms up a bit.


Chop the garlic and rosemary.


Place it in a small glass bowl or ramekin, and cover with extra virgin olive oil.


You don't need a lot of olive oil, maybe 2-3 Tbls. Then just give it a quick stir.


Place prime rib on a baking sheet that has been lined with parchment paper (for easy clean up). As you can see, I also like to place a cooling rack on top of the baking sheet, so that some of the grease can fall through. Then you need to salt all sides of the prime rib (I use Kosher salt).


Next rub the garlic, rosemary and olive oil mixture all over the prime rib, and give each side a couple of grinds of fresh ground pepper.


It's ready for the oven! Preheat oven to 400 degrees.  Cook for 15 minutes, then reduce heat to 285 degrees, and continue to cook until the internal temperature when measured with a probe thermometer reaches 125 degrees (ours took about 1 hour - but this will depend on the size of your roast).


Remove from oven, cover with foil, and let rest for 20 minutes before slicing. Temperature after resting will be about 130 degrees (medium rare).


Cut yourself a nice, juicy slab of that baby, and enjoy!


I like mine with au jus, but hubby prefers his with pure horseradish.
How do you like yours?


Prime Rib
3-4 lb. bone-in prime rib roast
2 Tbls chopped fresh garlic
2 Tbls chopped fresh rosemary
2-3 Tbls extra virgin olive oil
Kosher salt
Fresh ground pepper

Directions:
  1. Remove roast from refrigerator 1 hour before prepping.
  2. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
  3. Place garlic and rosemary in a glass bowl or ramekin. Add olive oil and stir.
  4. Sprinkle all sides of roast with kosher salt.
  5. Rub garlic, rosemary, olive oil mixture over all sides of roast.
  6. Give each side of roast a couple of grinds of fresh ground pepper.
  7. Place roast bone-side down on prepared sheet pan, and bake in 400 degree oven for 15 minutes. Reduce heat to 285 degrees and continue cooking until meat thermometer reads 125 degrees.
  8. Remove from oven, cover with foil and let rest for 20 minutes. Temperature after resting should be about 130 degrees (for medium rare). 

Buon Appetito! 

12 comments:

  1. Awesome rib roast, awesome photos, not so awesome that you didn't invite me over.

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    1. Ha ha . . . Brian - anytime you are in the ATL area - you are welcome at my house for dinner!

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  2. I love your tutorial, and the photos are gorgeous. The meat is done to perfection in my book! I can't wait until we have this roast on Christmas Eve. Yum! Thanks for the great blog!

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    1. Thank you so much Marianne! Medium Rare is the only way to eat Prime Rib in my opinion. I hope you enjoy yours on Christmas Eve - Merry Christmas to you and your family! :)

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  3. Yum. I started making prime rib for Christmas dinner with my son and his family in 2011. I had never make it before then and felt somewhat intimidated but it turned out fantastic and we look forward to it every year. My son doesn't want dessert because he plans on eating too much prime rib. We love it!

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    1. Your son sounds like my son Kelly! He'll eat 3 pieces of prime rib and no dessert! I like my prime rib - but I like my dessert too! Ha!

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  4. Oh my goodness Kim,
    That Prime Rib looks as good as the one we used to get at Timber Lodge in Chicago and you know how expensive those restaurants can be. I have never done Prime Rib at home before but I'm thinking I'm gonna have to try it. Thanks for sharing. <3 Kim

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    1. Thank you so much Kim! You need to try it, it's really easy (just make sure you have a good meat thermometer). Let me know how it goes if you make it! :)

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  5. I'm considering doing a prime rib this year so I'm happy to see this post! I'm so totally hungry now :)

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    1. Thanks for stopping by to check out my post. You should do the prime rib - I'm sure you won't be disappointed. Merry Christmas to you and your family! :)

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