bits and pieces

Saturday, December 21, 2013

The Best Prime Rib Recipe EVER

Oh Hello? Delicious? EatMyBlog called and they want you to get in her tummy. 


I have gone back to eating red meat (occasionally).


After a decade of vegetarianism and then pescatarianism I have made my way back to eating red meat. Well. Really only beef. I feel too bad to eat pork - pigs! they're so smart! they dream! - and raw chicken still kind of grosses me out. But in regards to beef I have gone whole hog (cow). For my birthday a few weeks back my BF made me a porterhouse steak roughly the size of my face. It took about 6 minutes of contemplation and false starts to actually take my first bite, but I did it.

And now I'm wending my way through a wonderful world of beef based recipes. So far my absolute favourite has been prime rib. Yep. Baby's got champagne taste, what can I say. I have made this a few times already (and we wonder why we're poor) - and I think this is the best one so far.

Now in my humble opinion, prime rib is one of those pieces of meat that you really want to let stand on its own merits. Nothing too fancy, nothing too overwhelming. It seems many people think that anything more than salt and pepper is a travesty.

This recipe is the PRIME-i-est of prime rib recipes. While not *just* salt and pepper, it's pretty basic and incredibly easy. It's a 4 ingredient recipe: salt, pepper, garlic cloves, prime rib. The best part of this recipe - aside from the tasty flavour - is the tasty texture. The salt, pepper and garlic crisps up nicely around the meat and allows this tasty tasty cut to stand on it's own.

Will you melt in my mouth? YOU WILL?! I'm the luckiest gal in all the land! 
Now I like my meat RARE. And I mean RARE. Within a week of eating that porterhouse I was all over beef carpaccio. I've provided cooking instructions to get it to the tasty rare-ness that I prefer but if you're a well-done sort of lady/fella/ladyfella then simply leave your prime rib in for another 15 minutes.

approximately 2 lbs / 1.2 kilos of prime rib, preferably from a reputable place like your local butcher. buy local! We love the Butcher Boy on Park Street. If you're cooking a larger/smaller piece of meat, the rule of thumb for timing is 15 minutes (at 325, see below) for each pound of meat.
1/3 cup of kosher salt
3 cloves of garlic
1 tbsp black pepper

horseradish for eating
dijon mustard also for eating

other things you will need:
a spice grinder (mine is a repurposed coffee grinder!) or a food processor capable of pulverizing things to a fine dust.
a pot big enough to hold your prime rib
a meat thermometer. This is really your best friend here. I've been pretty spot on with my timing regardless, but a meat thermometer gives you that much more reassurance when you're cooking such a pricey cut of meat.

  1. Preheat your oven to 425. 
  2. In your grinder/processor pulverize your salt, pepper and garlic until it's a fine paste. 
  3. Massage this paste allllllllllllllll over your tasty prime rib. Rub it in, slap it on, cover the meat in this. The more visible paste there is the more salty-crunch bits there will be, so don't worry about rubbing it fully into the meat. Mine are kind of mottled creatures by the time they go into the oven. 
  4. Place your prime rib BONE SIDE DOWN in your baking dish. The fat should be on the top. This allows your meat to baste itself as it cooks. Yum! 
  5. Now pop your prime rib in the oven for 20 minutes at 425. The key to prime rib is a crispy outside and a tender inside. By cooking it hot and fast and then low and slow you can achieve both! 
  6. After the 20 minute timer has gone off, lower the temperature to 325 and cook for an additional 25 minutes. Test with a meat thermometer - if it's about 125-135 - take it out! For rare you want your internal temperature to be around 130 degrees, keeping in mind it will cook for minutes more once it's removed from the oven. 
  7. Now comes the hardest part: cover your prime rib and WALK AWAY. Yes. Leave it alone for 20 minutes. IT'S AGONY. But necessary. This allows the tastiness to distribute itself through the meat and lets it settle nicely. 
  8. CARVIN' TIME. Cut yourself a nice slab and enjoy with some horseradish. I like to blend my horseradish with dijon mustard for some strange reason and I suggest you try it. 

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