Wednesday, November 30, 2016

Prime Rib & Bacon at Christmas

It is getting to be that time of year again.... planning for the holidays!!!  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.  ENJOY!!!
Caesar Salad and Croutons
Prime Rib with Horseradish & Au jus
Baby Green Beans with Bacon
Sweet White Corn
Creamy Mashed Potatoes & Gravy
Fresh Baked Biscuits with Butter
Deviled Eggs
Pies Dutch Apple & Pecan


PRIME RIB - How I cook mine

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

Order ~ Place your order ahead of time, schedule pickup the day before you need to start preparing. Figure 2 people per bone or 1/2 pound per person.  I usually order at least one extra bone. I want leftovers!  Be sure to request the butcher cut and tie the prime rib.  This makes it easier to slice once it is cooked. 

Rub ~ Prepare a rub. Create a rub of 6 fresh pressed garlic cloves, 2 tsp Kosher salt and 2 tsp fresh ground pepper, mix and rub on the prime rib.  I like to rub the prime rib the day before and wrap with saran and let it flavor the meat.  If  you are short on time, 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 the bones create a natural rack. 

Before the prime rib goes in the oven, lay fresh sprigs of rosemary (1 per bone) on top and then cover the prime rib with bacon, including the sides.  Sometimes I get a bit crazy and do a basket weave!

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 

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 need 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.  I have a probe thermometer that has a mesh coil attached to a reader outside of the oven that I love.
Pictured here there are two thermometers a traditional probe and a probe with mesh coil attached to a reader outside of the oven!  

Rest ~  After you remove the prime rib from the oven cover it with foil and a couple of clean towels... keeping the warmth in... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib! Plus time to get all the other food on the table.

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 the 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 how yours turned out!

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