It’s been five years since we talked about prime rib here, so I thought it would be nice to bring it up again. Interestingly, the proper name for the meat is “standing rib eye roast.” Whatever you choose to call it, your guests’ mouths will be watering as you carve juicy, tender slabs for their dinner plates. Just about any side dish will go well with prime rib, but consider roasting some small, whole, potatoes or other root vegetables as part of your holiday menu.
* Some folks like to coat the top of a roast with a thick salt crust, using rock salt and maybe mixing it with egg whites, but keep in mind this method could negatively affect the pan juices.
* If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking. The chine bone (the backbone part) should also be removed, if possible.
* Don't cut away all of the fat on a standing rib roast. You can remove anything beyond a 1-inch layer of fat, but if you want juiciness and flavor, this is not the time to pare away all fat.
* It is a good idea to stop cooking the roast when the meat thermometer reads 5 degrees less than your target temperature, as the meat will continue to cook for a bit once removed from the oven.
* Let the roast rest at least 15 minutes before attempting to carve it.
The perfect prime rib
1 beef standing rib roast
Salt and pepper
Rosemary or garlic, if desired
1. Place roast fat side up in a roasting pan. Coat the exterior with salt and pepper. You can also rub on additional seasonings such as rosemary or garlic. Roast at 325 degrees.
2. Cook to desired doneness, using a meat thermometer inserted in the center of the roast as your guide: Rare - 12 to 13 minutes per pound, or to 120 degrees. Medium-rare - 16 to 17 minutes per pound, or to 125 to 130 degrees. Medium to medium-well, about 20 minutes per pound, or to 145 degrees. And don't forget: Let the roast stand for 15 minutes before carving.
Prime rib roast with herbed horseradish crust
This recipe calls for a 3-rib roast and supposedly serves up to 6 people. I tend to lean toward bigger roasts, however, such as a 5- or even a 7-bone.
1 bone-in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper (I would use MUCH less for this size roast, but it's your call)
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon flour
2 cups canned beef broth
1. Preheat oven to 350 degrees. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl, mash together the garlic, horseradish, rosemary, thyme, salt, pepper and olive oil to make a paste. Massage the paste generously over the entire roast.
2. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the roast to a carving board and let it rest for 20 minutes before carving.
3. Pour off some of the pan drippings and place pan on stove top over medium-high heat.
4. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes. Serve gravy along with the roast.
Prime rib with Madeira and horseradish sauces
1 9- to 9 1/2-pound prime rib beef roast, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, to taste
6 medium onions, peeled, quartered
2 1/2 cups canned beef broth
1 3/4 cups Madeira
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley sprigs
3 large fresh rosemary sprigs
1 bay leaf
2 tablespoons butter, room temperature
2 tablespoons flour
1. Position rack in center of oven and preheat to 450. Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes.
2. Reduce oven temperature to 350. Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125 for medium-rare, stirring onions occasionally, about 2 hours 5 minutes. Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
3. Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
4. Pour off and reserve fat from baking sheet for herbed Yorkshire puddings. Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces and herbed Yorkshire puddings, if desired.
1 1/2 cups creme fraiche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives (about 1/2 cup)
4 teaspoons fresh lemon juice
1. Whisk all ingredients to blend in small bowl.
2. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
Herbed Yorkshire puddings
3 large eggs
1 cup whole milk
1 cup all purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
About 6 tablespoons reserved pan drippings left over from cooking the prime rib (or 6 tablespoons olive oil)
1. Whisk eggs in medium bowl to blend. Gradually whisk in milk. Sift flour and salt into egg mixture; whisk until well blended and smooth. Whisk in all herbs. Let batter stand at room temperature at least 30 minutes or refrigerate up to 3 hours. Rewhisk before using.
2. Preheat oven to 450. Place 16 standard (1/3 cup) metal muffin cups in oven to preheat 10 minutes. Place 1 teaspoon drippings from rib roast in each muffin cup.
3. Return pan to oven until drippings are very hot, about 8 minutes. Immediately spoon 2 generous tablespoonfuls batter atop hot drippings in each muffin cup. Bake until puddings are golden and puffy, about 12 minutes (puddings will sink in center but edges will stay puffy). Serve hot.