Wednesday, January 5, 2011
Prime rib is a favorite in our home but, because it is pricey, we only eat it occasionally ~ at least one time being during the holidays on Christmas Eve. This year though, we had turducken on Christmas Eve, so prime rib was put on the back burner. Then, we have always followed tradition and had pork on New Years Day; however, pork was put on the back burner this year and we enjoyed prime rib instead.
I know a lot of people roast prime rib at a high temperature for a short time, then at a very low temperature for a couple of hours or more. I would love to try that method but the down-side is that the oven can not be used for other dishes and I like au Gratin or baked potatoes as a side dish for prime rib. So, I roasted it in my usual fashion.
We are fortunate to have an outstanding butcher shop here in town; they’re meat is the best. I’ve mentioned the shop before, Orchard Prime Meats, and without fail we have always been assured of a great dinner with their meat being the star and this prime rib was no exception.
This was a 5 pound roast. The butcher trimmed a large part of the fat off, then cut the bone off and tied it together with the roast ~ making it a perfect cut of prime rib. I let the meat stand at room temperature for an hour, and then applied garlic powder liberally and a little salt before roasting it at 350 degrees until it reached rare. After roasting, I removed it from the oven and allowed it to stand for about 25 minutes before slicing. It was roasted to perfection, so very tender and juicy. It is my absolute favorite meat!
How do you roast your prime rib?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!