Prime Rib

Whole Roasted Cauliflower from Tom's Garden

Why not have a Prime Rib dinner at home? Can't go out for it. This turned out as good as any restaurant cooked Prime Rib. We purchased the Prime Rib from Flannery Beef.

The perfect starch was Lemon Puréed Potatoes. The recipe for the Lemon Puréed Potatoes can be found on our blog of: November 25, 2020. Click the date to get the recipe.

Tom had brought us a giant Cauliflower from his garden that we roasted. the recipe for Whole Roasted Cauliflower is on our blog of: Feb 27, 2017. Click the date to get the recipe. We always wanted a second oven and we finally a Wolf Counter Top Oven. It has a thermometer that can be placed in the in the meat and notifies you when the meat has reached the exact temperature. It really works it isn't a toy! What a dinner!

Classic Prime Rib for a Small Crowd

The New York Times

 

This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green

 

Ingredients

 

1     (3-rib) roast, about 5 pounds, trimmed of excess but not all fat

Salt and freshly ground black pepper to taste

1 or 2        cloves garlic (optional)

1       cup red wine, stock, or water

 

Preparation

 

1.    Bring the meat to room temperature by removing it from the refrigerator at least an hour before cooking, preferably two. (For a larger roast, make it three.) Preheat the oven to 450 degrees.

2.    Place the meat, bone side down, in a large roasting pan. Season it with salt and pepper. If you like garlic, peel the cloves and cut them into tiny slivers; use a boning or paring knife to poke small holes in the meat and insert the garlic into them.

3.    Place the roast in the oven and cook for 15 minutes, undisturbed. Turn the heat down to 350 degrees and continue to roast about 1 hour; check in several places with a meat thermometer. When no spot registers under 125 degrees (120 degrees if you like your meat really rare and your guests are of the same preference), the meat is rare; cook another 5 or 10 minutes if you like it more well done, then check again, but in no case should you let the temperature of the meat go above 155 degrees.

4.    Remove the meat from the oven. Pour off all but a few tablespoons of the fat, and place the roasting pan over a burner set to high. Add the liquid and cook, stirring and scraping up any brown bits, until it is reduced by half. Slice and serve the roast, splashing a little of the sauce on the meat platter and passing the rest at the table.