Holiday Prime Rib
By Mom, Dec 14 2017 03:38PM
Holiday Prime Rib … Or just a Saturday night dinner.
After you read my How-To… it will become a Saturday night dinner, because it’s THAT Easy!
I associate family and good times with good food. There is nothing more important to me than sharing a meal with my family. Whether it be just for a weeknight dinner or getting everyone together for a big dinner, the dinner table is where families and memories are made. As I type this, I am getting ready to head to my moms to start prepping for my grandfather’s birthday. I’m really excited because all of my nieces and my nephew will be there. Geesh, Family man, it gets me every time. This meal is dedicated to my gramps. Stormin’ Norman’s birthday is December 12, and we usually celebrate the weekend before his birthday and his meal of choice is Prime Rib. (The man does not fool around with his beef). He likes it how he likes it and that, my friend, is that.
Grandpa Norm is an old school meat and potato type of guy. He likes his dinner at 5PM on the dot while he’s watching channel 5 news. (He doesn’t stray and if you ever need a weather report, he’s the man to call). When it comes to this dinner, I’m not actually sure he even eats the veggie when I make this for him, ill be sure to watch tonight! (edited after dinner: “I don’t need any of those green things Megan”). He likes to putts around in his barn, he tinkers and builds sheds when he’s bored (yes sheds, whole sheds with greenhouses attached to the back), splits wood to heat his home… and all at the ripe young age of 77. I remember being intimidated by my gramps growing up; yet at the same time loved spending time with him. As a kid I would spend Sunday afternoons with him watching football. (Joe, you can thank him for my knowledge of football and proper terminology when you see him next). As he’s aged, he’s gotten… soft…for a lack of a better term. Haha. I’ve witnessed my siblings which are his grandkids, and now our kids change his persona. A prime example of that mushy heart he has is, the other day I dropped my daughter off there in morning for a little bit and boy does she have his number. She went right into their back room and got out the tea set my grandmother has for the kids to play with… and sure enough he is in there with her playing tea party. She’s pouring him tea and he’s pretending with the best of them to drink it.
I have this obsession with going out to dinner, trying something crazy on the menu, and then trying to recreate it at home. It started with prime rib actually. As a family for my grandfather’s birthday every year we would visit this restaurant in Worcester, which in my opinion (at the time) had the tastiest piece of rib I’d ever had; and it was also his favorite. So, for his birthday that’s what we did! FFWD to Christmas Eve. My mother would serve prime rib for Christmas Eve dinner. I took that as my chance to try out my different ideas for how to replicate this restaurant’s perfect roast at home. First, I baked it in the oven, it ended up over cooked. Next try, I coated it with salt and rosemary and garlic…. Didn’t permeate the roast enough to taste the flavor, and the rosemary and garlic burned. Next, I borrowed my dads set it and forget it (the thing is amazing), but still didn’t taste like the restaurant…. I knew that their roast had tons of flavor, and was nice and salty, but how…..
This magic jar of deliciousness will change your life. Not only does it make a standard piece of prime rib transform into a slab of beef you will never forget, it makes the best jus and beef stock for the leftover roast to turn into beef stew… (more on that later)… Joe even likes to marinate steak tips in it and toss them on the grill. (I love versatile condiments… and this stuff in my house, is a condiment). You can find this stuff in the soup aisle in the grocery store.
I like to buy my rib roasts at BJ’s, 95% of the time they have the lowest prices. Plus, the place is just fabulous, it’s like Target to me. I walk in for 3 things, I walk out with 23 things in my cart .. because honestly… who else needs 6 heads of romaine lettuce, 16 rolls of tape and a 5 lb bag of broccoli haha). Anyways, when I’m there I head right to the back of the store and pick out my roast. I get a rib eye prime rib with the bones removed. This piece of meat comes bone in as well. If you’re lucky enough to get one, have the butcher remove the bones from the roast and retie them on when he/she ties up the roast for you. The bones make for extra flavor in the roast, a good snack while you’re cutting up your roast, and more flavor for your beef stew with your leftovers!
This specific roast I got was 13 lbs. I take the hunk of beef to the butcher and ask that he trim and tie it, it saves a lot of time for me to attempt to tie it tight enough at home. **This is an important step. When you cook a rib roast untied, the outer piece tends to pull away from the roast itself, you end up with two pieces and it is not pretty. Trust me on this one, I’ve done the leg work.**
I put my magic potion mixture on the roast 24 hours in advance. Twenty four hours is like the magic number, I’ve also done it for 8, it works but obviously the longer the better here. Be prepared, as it sits overnight your fridge is going to take on the most amazing smell and you will be drooling too!
What you will need:
Prime Rib Roast (estimate about a pound per adult)
Better than Bouillon beef bouillon paste
Fresh cracked pepper
A Roasting pan (or any pan with a 2 inch lip on the side)
A 9x13 pan (or a pan large enough to accommodate your size roast for marinating)
A super sharp NON serrated knife for carving
The Night Before cooking:
In a medium sized bowl, combine ½ of a jar of Better than Bouillon Beef Bouillon paste and 2 Teaspoons of garlic powder.
Mix together. This is going to be a VERY thick paste. You can add a teaspoon or two of warm water if needed.
Slather this all over the prime rib. (Your hands are going to get dirty!)
After the entire rib is covered, grind fresh cracked pepper all over the top of the beef.
Cover with plastic wrap and let sit overnight.
Day of cooking,
About 2 hours before you are going to cook your meat, bring it out of the fridge and let it come to room temp on the counter.
Just before Cooking,
Preheat your oven to 450 degrees.
When the oven comes to temp, put your roast in for 20 minutes. (SET YOUR TIMER). This is going to sear the outside of it locking in all the goodness.
When the 20 minutes is up, turn your oven down to 325 degrees. Here is where you are just going to leave this hunk of meat alone! On average, I have found that if I take the poundage of the beef, and multiply it by 12 minutes, I get a ball park figure on how long this will take to cook the roast to medium (130 degrees Internally). Ex: 13lb Roast x 12 Minutes= 156 minutes to cook, divided by 60 minutes, roughly 2.5 hours to cook. **DISCLAIMER all ovens cook differently, make sure you monitor the temp of your beef!
After about an hour in the oven, I like to take the temp of the beef to see where I am sitting at. As my meat approaches 100 degrees internally, I get antsy, (even though I have cooked this meat 30 times at least!) and I start to check the roast every 10 minutes. I get nervous that I am going to ruin the beef and over cook it.
I use a Weber brand thermometer to take the temp of the meat. It works even better when cooking a thick juicy steak on the grill, another hunk of beef you don’t want to overcook. (Even better, its only like $8.00 on Amazon!)
According to my family, 128-130 degrees is the perfect temp to eat our roast.
NOW.. a few SUPER important tidbits…
**Keep in mind when you are gauging your degree of doneness, this roast will continue to cook when you pull it out of the oven. Sometimes even a full 10 degrees from when you removed it from the heat. So its better to pull it out 10-12 degrees before it is what you want to serve it at.
- **You MUST let the meat rest for 10-15 minutes on the counter. If you don’t, you will end up with the juices all over the counter and a piece of meat that is “well done” (been there done that).
Because my family likes a just under medium cooked roast, I remove the beef when my thermometer (when inserted into the dead center of the roast) reads 118-119 degrees. For this meal, when it was resting, I took care of mashing the potatoes and making the as jus. The roast is going to let off a lot of fat while it cooks, you’re going to want to remove most of this before making your jus. **TRICK** after you pour the drippings and fat into a pan, bowl, glass measuring cup, let it sit for a few minutes so the fat comes to the top, use a spoon to spoon off the fat. When you get down close to the drippings and such there will be some fat you can’t remove with a spoon. If you want to remove it, use the heel of a loaf of bread, bread side down for a few seconds and the fat will soak into the bread. Voila!!
Now, To these drippings you are going to add about a teaspoon of the bouillon with a cup or so of water. Mix this together. If it tastes too salty for your liking, add a bit more water, if its not salty enough, add a bit more bouillon.
This roast can also be served with a horseradish cream sauce.
My simple recipe:
8 Oz full fat sour cream
½ teaspoon of salt
½ teaspoon fresh cracked pepper
2 heaping tablespoons of prepared horseradish
Mix this together and let it sit in fridge for a few hours.
When it came time to carve up this birthday roast, I made sure my knife was sharp and ready to go. There is not much worse than having to carve and saw a roast as you’re cutting it. I made sure the birthday boy got a healthy 1 Inch thick slab on his plate (and he ate it all)!!
I hope you give this recipe a try and your family loves it as much as mine does!