Brads Prime Rib
I tend to leave the meat cooking in the family to my husband, Brad. He is excellent in this field and it also gives me some time out of the kitchen.
He made the most amazing prime rib ever for my father’s birthday celebration which we served with the Risotto I posted last week. It was so tender, juicy and flavorful. Even my Portuguese grandmother was amazed at my husband’s culinary skills!
Here is his foolproof Prime Rib (I apologize in advance for the lack of measurements...my husband measures by the handful like most "Real Men").
Pre-heat oven to 500F
In a deep roasting pan spread out some Fresh Thyme & Rosemary Bunches (about a fistful of each). Cut 2 Shallots in half and 1 whole head of garlic in half and add them to the herbs. Drizzle with Olive oil, Kosher Salt and Fresh Ground Pepper. This is the bed that your prime ribs will cook on. It gives amazing flavor to the Beef.
Now, take 2 prime ribs (at room temperature) and rub them generously with Kosher Salt and Pepper. Really rub it in on all sides and into every fold. We had 2 Prime Ribs because we were feeding a small army. You are welcome to use one like a normal family would.
In a bowl, mix some Grain Mustard, Honey Dijon Mustard, Dijon Mustard and Horseradish. Equal parts of each. Now slather this mixture all over the roasts…really rubbing it in again. Put the roast into the pan on top of the bed of herbs and drizzle with olive oil.
Place the roast in the oven for 15 minutes at 500F. After the 15 minutes your home will start to smell very strongly like rosemary. Now lower the temperature to 250F and slowly roast the prime rib for 2.5-3 hours or until your meat thermometer reads medium rare. I highly recommend the use of the thermometer. Remove the roast from the oven and let, rest tented with tinfoil, for about 20 minutes.
The slow cooking gives the roast an amazing crust on the outside..and super juicy on the inside!
Slice and serve.
So this is the time that I ask you all...how do you like the blog? Am I posting enough? Not enough? No recipes you are interested in? Leave me some comments below and let me know what you think...I would love some feedback!