Sunday, January 26, 2014

Comfort Zones

You might feel that certain foods can only be eaten in a restaurant because you're worried that you might screw it up at home. It's easier just to make certain foods that are within your own personal comfort zone. However, trying is how you learn, right? Sometimes you learn that, yes, sometimes certain foods are only for restaurants (for instance, authentic Thai recipes have a TON of ingredients, and can often be pretty labor intensive, and the end product isn't quite as good as what you get in a restaurant anyway--like a certain massaman curry I made years ago).

Other times, however, after trying something new, you realize there was never really anything to worry about at all. Prime rib is one of those things.

We followed the tips for making prime rib found on the website. You can find that full article here. (This article contains links to specific recipes as well as a video guide for preparing your prime rib roast).

Here are some highlights from that article.

Preparation Tips:
  • Prime rib isn't usually labeled as such in a grocery store. Most likely, you will find prime rib labeled as "rib roast," "eye of the rib roast," or "standing rib roast." A boneless rib roast may be called "eye of the rib roast," or if the ribs are still attached, "standing rib roast."
  • Bone-in meat is usually more flavorful, but a boneless roast is easier to carve.
  • Each serving (per adult) should be at least six ounces of cooked, trimmed meat. A boneless roast gives you about two servings per pound, and a bone-in roast gives you one to one-and-a-half servings per pound.
  • Prime rib doesn't need to be marinated, and it doesn't require complicated or in-depth preparations. You can prepare a simple seasoning rub, if you like. If you use a spice rub, it can be applied up to 24 hours in advance. If you use a spice rub, wrap the roast tightly with plastic wrap and refrigerate until you are ready to begin roasting. However, all that is really needed is some coarse salt, freshly ground black pepper, and maybe a hint of rosemary. Don't salt the roast until right before cooking.
  • Dijon mustard and horseradish cream sauces are nice pairings with prime rib.
  • To infuse even more flavor into the meat, sliver fresh garlic, make tiny slits in the roast, and insert the garlic slivers into the slits.
  • Place the roast in a roasting pan that is only slightly bigger than the roast itself. If the pan is too large, the juices will evaporate. 
  • If you use a boneless roast, you should use a roasting rack. The bones can act as a roasting rack for a bone-in roast.
  • One side of the meat will have more fat on it. Place the roast fat side up so that the meat will baste itself as it cooks.
  • Do not add water to the pan.
  • Do not cover the pan while roasting.
Roasting Tips:
  • There are two ways you can roast: at a low temperature for a long time, or at a high temperature for a shorter time.
  • Your roast will shrink less if you roast it at a low temperature, but you won't get the same flavorful, well-browned exterior that a high roasting temperature gives you.
  • You can combine the two roasting methods by starting at a high temperature to sear the outside, then turning down the oven after 30-45 minutes to finish.
  • If you roast at 325 degrees F, the meat will take about 17-20 minutes per pound.
  • If you start the roast at 450 degrees F for the first 30 minutes and then reduce the temperature to 325 degrees F., allow about 13 to 15 minutes per pound.
  • Use a meat thermometer. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat, bone, or the pan. For medium rare, roast to 130 to 140 degrees F; for medium, 145 to 155 degrees F. The roast's temperature will rise about five degrees after you remove it from the oven.
  • Let the roast stand for 15-20 minutes before carving to let the juices return to the center.
  • The slices taken from the ends of the roast will be the most done, and the middle will be the least done, so one roast will have varying degrees of doneness (that can suit different taste preferences).
  • Serve with pan drippings and horseradish sauce on the side
Horseradish Sauce


1 cup sour cream
1/4 cup prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon chopped fresh chives, optional
Kosher salt and freshly ground black pepper, to taste


Combine all ingredients in a glass bowl. Stir until well mixed.

Refrigerate for at least two hours to let the flavors come together. About 15 minutes before you want to serve it, you can take it out of the fridge and let it sit at room temperature, just so it isn't ice cold.

Makes about 1 cup of sauce, which will keep in the fridge for a couple of weeks.

Source: We found this recipe on You can find it here.

1 comment:

  1. Seriously expensive and seriously easy. I would prefer cooking this over a turkey anytime and it's almost impossible to ruin. I loved it. It may be an every other year type thing for us because of the cost, but yum.