Monday, August 3, 2015

Perfection


My absolute favorite cut of beef is the prime rib.  I absolutely adore it.  When my husband texted me the other day and said he wanted to grill a prime rib, I told him, okay, but that's going to take a long time.  So he went to the store and picked out a prime rib.  When I got home from work, he said, "Well, there's $100 worth of meat in the fridge."  I was really expecting to see a lot of stuff in there.  But, to my surprise, he bought a 7-lb prime rib!  It was $97!  Yes, it was beautiful, but I really wasn't expecting that.  If you know me or have read a lot of my posts, you will know that I absolutely SHOULD have expected him to go all extreme on me.  He has a habit of coming home occasionally with extravagant purchases of seafood or steaks.  But he's a great man and I love him, so it's all good.

When he did his research on cooking the prime rib, he found out that grilling it isn't all that practical.  So we set about finding the perfect roasting method.  I have done them in the past where you cook them on 500 degrees for 30 minutes, then turn the oven off and leave it in there two hours, and then cook it an additional 30 or so minutes at 350.  We saw methods where you cook it low and slow for a long time and then cook it really hot to get the crust just right.  We saw where you cook it at 500 for 5 minutes per pound, then turn the oven off and leave it there for two hours, and it's ready. In the past, I've used olive oil to get the herb crust to stick.  We decided to cut two steaks off of the rib roast before cooking it so we could have ribeye steaks another time.  We ended up with about a 6-lb roast.  Also, it is ideal to buy a bone-in roast, but the store we bought it from only carries bone-in for the holidays.

But what we found is what we'd like to think is the perfect recipe.  As you can see from the picture, our prime rib is a perfect medium rare.  We used real butter to get the herb crust to stick.  Chef Robert Irvine says that you should use twice as much salt as you think you need, since the salt is only on the surface.  You definitely need an ovenproof thermometer for this recipe, and my instructions are for a medium rare prime rib.  If you want it more done, you will need to cook it longer.  But this prime rib was truly the best we've ever made and we were all jumping up and down and so excited about how awesome it was.  Enjoy!

PERFECT PRIME RIB
6 lb standing rib roast (or prime rib)
1 C real butter, softened
1 T herbs de provence
Freshly cracked black pepper
1 T garlic powder
1 T onion powder
A generous amount of salt

FOR HORSERADISH CREAM:
1 T prepared horseradish
1 t lemon juice
1 1/2 C sour cream
1 teaspoon garlic powder
1 teaspoon salt

FOR THE AU JUS:
2 C beef stock
1 C water
1 1/2 T flour

Preheat the oven to 500 degrees.  Mix the softened butter, herbs de provence, garlic powder, onion powder, and black pepper (to taste) together.  Smear the butter mixture all around and over all sides of the roast.  Generously (seriously, don't skimp) salt the roast on all sides.  Put the roast fat side up in a dutch oven or deep casserole dish. Place the roast in the oven and cook for 30 minutes.  Turn the oven off and DON'T OPEN THE DOOR.  Leave it there for 2 hours.  

Meanwhile, whisk together the horseradish cream ingredients together and store it in the fridge until you're ready to use it.

After two hours, put an ovenproof thermometer in the center of the roast.  At this point, you can cook the roast at 350 degrees until it reaches 127 degrees internally.  Then remove it and keep it covered until it reaches around 132 to 135 degrees.  Another option, which is what we did, is we left the roast out of the oven for awhile so that we could cook popovers and roast some veggies.  We then put it back into the oven at 350 and cooked it to 127 degrees, removed it, covered it, and let it rise to about 135 degrees.  

For the au jus, take the roast out of the pan while it's resting and cover the roast.  Drain off all but about 2 T of the drippings from the roast.  Put the pan on the stovetop over medium high heat and whisk in the flour.  Whisk in the stock and water and bring to a boil.  Boil it for about five minutes, whisking constantly, to slightly thicken the au jus.  If you want more of a gravy, add a little more flour than is called for and cook it to your desired consistency.  Serve the roast with the au jus and horseradish cream.

4 comments:

  1. That looks incredible!!! Can't wait to try it!

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  2. That's the same way I make my prime rib and it's turned out perfectly every time.

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