…Ever since our honeymoon, where I had my first taste of prime rib,
it’s had a special place in my culinary heart. Prime Rib one of those rare treats reserved for the very best of occasions
and the very finest restaurants. (How’s this for “fancy” prime rib…at the Grand Hotel on Mackinac Island.) Every cruise we’ve ever been on serves prime rib at least once, and last week, while celebrating our 45th anniversary, we were back at our all-time favorite honeymoon spot…eating prime rib again!
It wasn’t until about a year ago it occurred to me that I might be able to afford serving it for something most unusual, like New Year’s Eve, but it turned out so yummy that I think I’ve inadvertently started a new tradition! Although many places advertise “slow roasted,” after experimenting, I think flash roasting first in a super hot oven, then letting it slow roast, and finishing it on the grill works the best!
Truly Prime Rib
Preheat oven to 500°F. while rubbing a
3 pound prime rib with
3 tablespoons Italian dressing
3 tablespoons fresh, crushed garlic
1 teaspoon course-ground pepper
1 teaspoon course-ground salt
1 teaspoon Montreal Steak Seasoning (or your favorite)
Place in a covered roasting pan fat side up and roast in the oven at 500°F. for 20 minutes.
Turn the heat down to 325° and roast another half an hour.
Turn off the oven but let it continue roasting in the oven until you’re ready to serve it. It needs to rest at least 10 minutes before slicing to retain the juices. If you serve it immediately, it should be pink inside. If you want it rare, only roast it for 10 minutes at 500°F. and turn the oven off, letting it continue to roast for up to an hour. Kick up the heat again briefly to 325°F. just before it’s time to serve to make sure it’s hot, then let it rest for 10 minutes with the oven off before slicing. This is rare, but for my taste, it’s too rare! This is our idea of “perfection,” although several of our in-law kids prefer it more done. To make it medium or well…just keep cooking it longer at 325°F. If you’re in a hurry to finish and need several levels of done-ness, you can also finish off a few slices in a frying pan. The more you cook it, however, the tougher it becomes. (Just sayin’) 🙂 If the weather isn’t too miserable, you can also finish off the prime rib on the grill. Super heat it in the oven at 500.°F for 10 minutes. Let it rest in the oven for up to an hour with the heat entirely off. Fire up the grill and give it another 10-15 minutes (depending on how cold it is out; rotate it several times so it doesn’t burn) just before you’re ready to serve it. However, you still need to let it rest at least 5 minutes for juice retention. This has become our all-time favorite method. Hot. Juicy. Bursting with flavor!
“Who then is a faithful and wise servant, whom his lord hath made ruler over his household, to give them meat in due season?” (Matthew 24:45).