Prime Rib for Thanksgiving

 

Sure beats Turkey in my book

A beautiful thing!

Seasoned with the spices Black Hogg provides

The trussing is a work of art!

We don't particularly like Turkey, so we decided to do a Prime Rib for Thanksgiving.

We purchased a Prime Rib from Black Hogg. It was perfect. I was amazed how beautifully it was tied up. It was a fabulous piece of meat. We loved it! We also made Puréed Potatoes With Lemon. It was a new variation on Mashed Potatoes. We liked it and will make it again.

Prime Rib Roast

Black Hogg

 

preheat convection oven: 425°

preheat standard oven: 450°

 

For this roast, you need to let it sit out at room temp for 2 hours and cooking time will be around 1-2 hours (depending on size of roast).  Then you need to rest for 30 minutes after cooking.  So please plan accordingly.

 

1.     Remove ribeye roast from packaging and blot dry using a paper towel.

2.     Season entire roast liberally with rib seasoning, and let rest at room temp for 2 hours.  You need the center of the meat to come to room temperature for best results.  Preheat oven towards the end of these 2 hours.

3.     Place roast onto a rack set inside a roasting pan.  For whole 5 lb roast, cook at 425°/450° for 30 minutes.  For half 2.5 lb roast, cook at 425°/450° for 20 minutes.

4.     Next, lower oven temp (convection 300°, standard 325°), and continue roasting.

5.      Continue cooking whole 5 lb roast for approximately 50-60 minutes, half 2.5 lb roast for approximately 20-30 minutes.  

6.     You want an internal temperature of 120° for rare prime rib, 130° for medium rare.  Remove from oven when you reach this temp.  

7.     Tent the roast with foil and let rest for 30 minutes.

8.     Warm up the au jus and serve with roast along with the creamy horseradish. 

Puréed Potatoes With Lemon

New York Times

 

Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book “Modern Comfort Food” with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

 

Ingredients

 

2-½  pounds large Yukon Gold potatoes

Kosher salt and freshly ground black pepper

1 cup cold unsalted butter (2 sticks)

1       cup whole milk

1       tablespoon grated lemon zest (from 2 lemons)

 

Preparation

 

1.     Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.

2.    Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.

3.    Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.

4.    After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.

5.     Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)

6.    With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.

7.     Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.