I love prime rib. Let me say that again, I LOVE PRIME RIB! I just wish it wasn't so dang expensive or I'd eat it all the time. It's a really easy dinner to make because it only takes a little seasoning and then it can sit in the oven and roast while you work on side dishes or entertain guests. Since I made this for a special occasion I decided to make it real traditional so I made yorkshire pudding as well. I like making this because it stretches the really expensive beef which in my opinion is a good thing.
Tips to make this dinner extra good. Take the roast out of the fridge an hour before you plan on putting it in the oven. A room temp roast cooks up a lot better than a cold roast. Place the seasonings on the outside about 30 minutes before roasting. They "soak in" if you let them sit. Don't be afraid to use a lot of salt on the roast. Salt adds flavor and your cooking a huge piece of meat. For the yorkshire pudding- make sure the bacon fat in the pan is really hot before pouring in batter and also make sure oven is really hot during cooking or it won't bake right. Try not to even open the oven door for a peak because it'll let out too much heat. Make sure to rest meat after it's been in the oven. This finishes off the cooking and redistributes the juices which makes it more moist.
The directions below pretty much follow the timing I used for the meal but I'll make it clearer now. Season roast and place into oven. Cook bacon and shallots, peel potatoes, and place canned corn into a pot. Make yorkshire pudding batter. After time pull out roast and cover with foil (needs to rest 20-30 minutes and this will actually continue cooking it) Immediately bake yorkshire pudding. Mash potatoes and make Au Jus. Heat green beans and corn in last few minutes of pudding cooking. Then carve prime rib and serve everything together.
This menu looks like a lot of work but honestly it was pretty easy. The only time it was difficult was trying to carve the meat while everyone was in the kitchen. Of course the electric knife wouldn't work at first so then I did it with a normal chefs knife and then once the electric knife was working I was criticized about my slicing. My uncle said I was cutting "cow girl cuts instead of cow boy" Whatever, it still tasted amazing! haha
Ingredients:
Prime Rib Roast (or standing rib roast, as many bones as you'd like)
1 onion
Salt and Pepper
Any or all of the following dried thyme, dried rosemary, cumin, paprika, onion powder, garlic powder
1 russet potato per person
milk and butter
1 lb. bacon
green beans
2 shallots, peeled and sliced thin
canned corn
1/4 cup wine
1 -2 cups beef stock
For the Yorkshire Pudding (makes 12-15 servings)
1 1/2 cups all purpose flour
2 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs
1. Pull roast out of fridge to come to room temp. Place bacon strips into a pan (might need 2) and cook until crispy. Save the bacon fat!!
2. Preheat oven to 350. Combine salt, pepper, and other herbs/ seasonings of your choice in a bowl. Rinse prime rib with water and pat dry with paper towels. Place on a plastic cutting board (for sanitation reasons). Cut off any strings and trim some of the fat. Not all the fat but just about 20% of it. (just estimate, it'll be ok haha)
3. Now rub meat all over with spice mix. Rub the bones, the sides, everywhere. Place prime rib in a roasting pan with a metal rack. Cut onion into quarters, leaving skin on, and scatter around the roasting pan. Add a little water to the bottom (about 2 cups) for the Au Jus (fancy word for sauce) later. You might need to add more water through out the cooking, just don't let bottom of pan get dry.
4. Place a probe thermometer into the center of the roast through the side (like picture). Make sure it's in the middle of the roast and not touching the bones. Place in oven and allow to brown until temperature reaches 125 for meduim rare. In my opinion medium rare is the only way to eat meat so if you want it done more you need to look up the temp yourself haha. It'll take about 1 1/2 - 2 hours to cook before rest time.
5. Mashed Potatoes: Peel the potatoes once the meat is in the oven. Cut into a medium dice and place in a large pot. Add water till it covers potatoes plus an inch of water. Put over medium heat once temp of meat reaches 110. Mash potatoes with milk and butter to your liking. Make sure to season with salt and pepper. To make these special I added roasted garlic and you could add things like bacon bits, chives and cheese.
6. Green Beans: Blanche green beans by boiling a large pot of water, cooking the green beans for about 2 minutes until brighter green, then immediately submerging the green beans into a bowl of ice and water. (can do a few days before) Put 2 tbs. of bacon fat in a large saute pan. Add thinly sliced shallot and cook over medium low heat until caramelized. Right before serving dinner and after pulling roast for rest add blanched green beans to pan and saute for about 2 minutes until heated through.
7. For the Yorkshire Pudding. If you have 2 ovens I suggest making this in a second oven but if you have one, just turn up the temp after the roast is finished. Place rack in center of oven and preheat to 450°F. IN a muffin tin add about 2 teaspoons of bacon fat to each cup. Place in oven to preheat, this step makes better yorkshire pudding. Combine milk and eggs in a blender; Add flour, 2 tablespoons sage, and salt in until batter is smooth. Add 2/3 of crumbled bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
8. Corn: I just used canned corn. I put it into a sauce pan with a pat of butter and a little salt and pepper. Cook to heat through over medium heat for a few minutes.
9. Au Jus: Take roast out of pan. Also remove all onions and skin. Put pan over stove top on medium heat. Add wine and beef stock and scrap bottom of pan to get all the good bits. Allow this to cook down for a few minutes. Then take 4 sage leaves and rub between your hands to release juices. Add these and allow sauce to cook 1 more minute. Then strain sauce and serve in a nice gravy boat. This sauce won't get thick which in this case is a good thing. A heavy sauce would take away from the beautiful prime rib.
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