Saturday, December 19, 2015

Prime Rib with Bacon ~ at Lyneen's

I have had people ask how I prepare my prime rib... it is pretty easy!  I love serving it at Christmas, the day is hectic enough.  I try to keep the meal as simple as possible. I decided to share... ENJOY
 
THE MENU
Caesar Salad
Prime Rib with Horseradish and Au jus
Baby Green Beans
Sweet White Corn
Mashed Potatoes
Fresh Baked Biscuits with Butter
Deviled Eggs
Dutch Apple & Pecan
 
 


 


PRIME RIB - How I cook mine

Prime Rib
6 pressed garlic cloves
2 tsp Kosher salt 
2 tsp pepper
Fresh Rosemary sprigs (one for each bone)
1 lb. bacon (approx.)
Horseradish
Sour cream
Lemon juice
Au jus (read below for ideas to prepare


Order ~ Place your order ahead of time.  Figure 2 people per bone or 1/2 pound per person.  I usually order one extra bone. I want leftovers!  Be sure to request that the butcher cut and tie your prime rib.  This makes it easier to slice once it is cooked. 

Rub ~ Prepare a rub. Create a rub of 6 pressed garlic cloves, 2 tsp Kosher salt and 2 tsp ground pepper, mix and rub on prime rib.  You can rub your prime rib the day before and wrap with saran and let it flavor the meat or rub at least 2 hours before cooking.  

Room Temperature ~ Remove prime rib from the refrigerator an hour or two prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, allow to reach room temperature. If you don’t have roasting rack don’t worry, you have the bones, they create a natural rack. 

Before the prime rib goes in the oven, lay fresh sprigs of rosemary (at least 1 per bone) on top and then cover the prime rib with bacon, including the sides.

Roast ~ Preheat oven to 450º F for about 30 minutes. Roast the prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 15 minutes per pound.  Keep an eye on the temperature about half and hour before your estimated total time to roast.

Here is a link to a Roasting Time Chart
 http://www.villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf 

Thermometer ~ You’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, if you want a rare prime rib (120º F,) you’ll want to remove it from the oven about 10 degrees less than the temperature you desire (remove from the oven at 110º F.)  The best thermometer to use is a probe that stays in the roast as it cooks, a removable stick version will work, but you lose the oven heat each time you open it to check the temperature.

Rest ~ NOT you the prime rib.  After you remove the prime rib from the oven cover it with foil and a couple of clean towels... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib! 

Au jus ~ If you use drippings try to remove as much of the oil as possible.  For simple au jus, buy a couple of au jus package mixes use drippings as part of the liquid.   
Other ideas:
Campbell's Consume Soup (if too strong mix with beef broth)
Beef broth, dash of Worcestershire sauce mixed with drippings from prime rib
Or there are tons of recipes online! 

Horseradish ~ mix sour cream, lemon juice and horseradish.  OR you can serve with “creamy horseradish” not a strong as plain horseradish.

Carve ~ Now you are ready to carve your prime rib.  Cut the string and lift the roast from the bone, have a big platter ready and slice.  Serve with horseradish and au jus.

Hope you enjoy!
 
Please come back and let me know yours turned out!
 
 


 

1 comment:

Jean Moore said...

Amazing meal and lovely table....wish I could share it with you!