I’ve always been a red meat eater. Sometimes a good, well seasoned, rare, juicy steak with a crusty sear on the outside is all you need. I’ve never been a fan of ham on the holidays. It’s red meat or die. Steak or bust. Prime rib..Yes, please.
The headache of entertaining on the holidays is hard enough. You want everything to be perfect. You want everyone to leave your home thinking you’re a heaping helping of Martha Stewart, served with a side sense of humor akin to Kevin Hart’s, and washed down with the style and grace of Audrey Hepburn (Google her, you early 20 year olds).
It’s no easy task.
Still, there’s no reason to fret.
There’s always ways to make your life easier if you plan ahead and what I found, is that you can’t go wrong with a good Prime Rib. (It’s a giant hunk of red meat, for god’s sake. That alone should mean enough to you.)
Cooking a rib doesn’t haven’t to be a daunting task. In fact, it’s a pretty good main protein to serve during the holidays because you can slow cook a large enough piece of it in the oven while you focus on appetizers, sides, cocktails, or mingling with your guests (if you aren’t confined to the kitchen). It also allows for quick slicing and serving to please a crowd, leaving you with less worry, and more time to stick around you family to re-realize why you only see some of them once a year.
- 1 prime rib roast (about 6½ LBS), Boned and Tied (ask your butcher if you're not comfortable with this)
- 2 medium yellow onions, peeled and quartered
- 3 stalks of celery, chopped into 2 inch pieces
- 3 large carrots, chopped into 2 inch pieces
- 5 cloves of garlic, smashed
- ½ cup good quality beef base
- Salt and Pepper
- Before cooking the Rib, remove it from refrigerator and allow it to come to room temperature.
- Preheat the Oven to 425 F.
- Place the onions, garlic, carrots, and celery in the bottom of a roasting pan.
- Generously rub the roast with the beef base and season all sides well with salt and pepper.
- Place Rib in oven and cook for 30 Minutes.
- Turn the oven down to 250 F.
- From here, the length of the cooking time will depend on the actual size of your rib roast.
- You're looking for the internal temperature of the meat to be medium rare or 120 F
- Typically, I like to pull my rib out of the oven around 110 F-115 F as the rib will continuing cooking itself after you pull it from the oven.
- Use a meat thermometer to check the temperature. You'll most likely be looking at 15 minutes per pound. Do the math. You'll thank yourself.
- When the rib is to temperature, remove it from the oven and allow to rest, uncovered for at least 20 minutes so that the juice can redistribute.
- Slice the Prime Rib to desired thickness and serve.
If you make this recipe remember to tag #DrinksAndNoms