Sunday, August 2, 2009
The perfect Prime Rib
The perfect Prime Rib starts with a bone in prime rib roast. Two ribs will comfortably feed four, or sinfully feed two with leftovers.
Remove and trim the bones. Trim roast and tie (that's important so the roast keeps its shape) rub all over with olive oil, and generously cover with black pepper, salt and garlic powder.
Make a bed in a pan with an onion and the bones...
Put the roast, fat side up, on top of onions and bones...
Start very hot! Pre-heat to 475-degrees. Put the roast in the oven. Wait five minutes and turn the heat way down to 325-degrees. Quick crust, slow roast.
Adorable little twice-baked mini-potatoes. Microwave new potatoes until done. After you scrape out the potatoes, brush a little butter on the shells and bake in the oven so they get crispy.
Fill with potato mixture...sour cream, cheese, chives....then top with a little extra cheese and chives...
Bake until browned.
Let the roast sit a bit. Add some stock and a touch of tomato paste to that pan and make, then strain your au jus.
And that's the perfect Prime Rib, evenly slow roasted with a crunchy, peppery crust. Dinner!