I know, I know, I have been MIA. I have been trying some other recipes along with being on a diet. (Although it's not suppose to be called that) If you have ever had prime rib you know that it is not the most leanest meat. But oh is it good. OK so when starting this recipe I was a little nervous because I know if would feed a lot of people and was afraid to make it and not like it. :) This recipe is called "Dry-Aged Standing Rib Roast". I did not know at first that this was what a prime rib was. After talking to my mom she told me what it was. I thought of buffets where the carver guy is cutting off slice by slice with that bloody looking juices running out. I was never a fan of it. It has a lot of fat on it and is usually served rare to medium rare. Two things that sort of gross me out. But on we went to the store to buy the meat!
I started at Fry's and looked for a "4 rib bone in standing rib roast". Of course there isn't anything that says those exact words in the prepackaged sections so off to the butcher I go. I kindly asked for the exact description, she smiled and went to the "cold room" to ask if they had any. The butcher say they did, it would be ready if 5 minutes and when dinner was. That's a good sign right? Reagan and I went to look for the other ingredients. When I got back she showed me a hunk a meat and told me it would be $95.00. Holy Cow!!!!! (Literally) I opted for 1/2 (which would be 2 bone) and went to pay $45 dollars for one meal of meat! (That is a lot!!!! Especially the way my kids eat)
You can do this stage for up to 5 days but Sunday was football day, a perfect day for prime rib. :)
Good Morning Sunday!!! or in our house... sit on our butt and watch football from the time our eyes open until our eyes close! LOL. At about lunch time I took the prime rib out of the fridge and let it come to room temperature which took about 1 hour. While coming to room temperature I set the oven to 250 degrees. I then liberally coated the roast with canola oil, salt and pepper. That is it!!! I know you have those ingredients in your pantry. You can save your money for the roast. :) The roast goes into the oven for 4 hours or until the internal temperature reaches 118 degrees. Beware to put the roast in bone side down to prevent soggy meat.
After the internal temperature is 118 degrees, I removed the roast and cranked the oven temperature up to 500 degrees. (I found this interesting because if you remember with the turkey we did the opposite) I then placed the roast back in the oven to get that yummy crispy crust. Lets be honest. That is why I eat meat!!!
After the beautiful crust is created I removed the roast, placed it on the cutting board and covered with foil to let the meat rest and the juices stay in the meat. (I left it about 30 minutes)
On to the juices. There was a lot of yummy "bits" on the bottom of the pan.
I have to be honest, I have never made homemade gravy of any type. I am the kind of person that opens a package of dry mix, adds water and whisks it. I have always been intimidated by pan sauces of any type but on we went. I placed the roasting pan right on the stove top and de-glazed the pan with 1 cup of water. ( I used a little bit less because I had a smaller roast) I then let it come to a boil and scraped the bits off, added the wine and then removed the liquid to a gravy separator. Honestly, I don't have a gravy separator and just spent the bank on the meat so I wasn't able to go get another tool. I did some searching on google and found other ways to separate gravy. I placed the liquid in a bowl and then let it cool for 15 minutes in the refrigerator. After this the fat comes to the top and then I just used a spoon to slowly and gently remove the grease, oil or whatever it was off the top. This took forever.
After that I placed the liquid back on the stove, added butter and the chopped leek and returned it to a simmer. DONE!!! Lets eat.
Now to cut. I wasn't sure how to start but I can tell you I was already picking off the crust which was yummy! I honestly just starting cutting large slices. I needed to cut them a little thicker than I usually liked because it was hard with my dull knives to cut nice thin slices. I will be honest, some juices ran out and I freaked out but it was still very juicy.
I served with rolls, the pan sauce and roasted cauliflower. Yummy.
Results:
AMAZING!!!! OMG it was like butter. The pan sauce was not that good. It had a raw wine taste which I was not a big fan of. But I could not stop eating the meat. I seriously had like 3 slices and that doesn't count all of the picking of crust I did at the beginning.
I did find it interesting that the turkey was cooked at a high temperature first to create the crispy skin and then at a low heat for the rest of the cooking time but for the roast it was the opposite. Not sure why but all I know is that both turned out some yummy eats. If you know why this is the way it is let me know. In the mean time I will just enjoy the eats. Next up.... baked potatoes. And I promise I won't be gone this long again. :)
