The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Keep your ham, turkey or whatever you were planning to cook in the freezer this holiday season. 2020 has been rough, so let’s treat ourselves!
Prime Rib is the undisputed king of all holiday meals and also one of the most nerve-racking dishes to make as it can overcook quickly, leaving you with a tough and expensive piece of meat. That’s a real bah humbug if you ask me!
Fear not! I’ll walk you through how to prepare a mouthwatering prime rib that explodes with flavor. There are a few steps you can take to ensure a perfect cook every single time.
One key is using a meat thermometer. When cooking a delicate piece of meat, it is important to track the temperature. Each roast is different and has a unique fat content, thus changing how long each roast needs to cook. Relying on time can be risky business. A wireless digital thermometer will be your best friend when preparing prime rib. They are a great tool to have in the kitchen, so I highly recommend asking Santa for one.
Another key is patience, patience, patience! You can’t rush prime rib, so don’t try! Be sure you allow your roast to come to room temperature before placing it in the oven and let it rest before slicing. Failure to do so will result in a less-than-stellar prime rib! Practice your patience people.
Follow these two rules and you will be eating like royalty.
Let’s have our steak and eat it too, along with a special cocktail!
- 1 Pound Per Serving
For the Garlic and Herb Crusted Prime Rib
- 1 bone-in rib roast (1 pound per person)
- 5 cloves garlic, minced
- 2 Tbsp. Heinen's prime rib rub
- 1 stick unsalted butter
- 2 sprigs of Rosemary, stem removed and minced
For the Grilled Lemon Honey Old Fashioned
- 2 oz. whiskey or bourbon
- 2 dashes of bitters
- 1 tsp. honey simple syrup
- 1/2 tsp. grilled lemon juice
- Grilled lemon wedge, for garnish
- Remove the prime rib from the refrigerator 2-3 hours prior to cooking to bring the roast to room temperature. This will give you a more even cook.
- Mix together room temperature butter, prime rib seasoning, garlic and rosemary. I really like using Heinen’s prime rib seasoning. The large pieces of rosemary, pepper corn and sea salt are perfect for a big roast and create a phenomenal crust.
- Preheat the oven to 500˚F and be sure that the roast will be resting in the middle of the oven.
- Cover the prime rib with the butter mixture. Since the meat will roast with the bones facing down, be sure to cover the top of the roast with the mixture.
- Place the prime rib into a roasting pan or cast iron skillet. Place into the oven for 15 minutes, then reduce the heat to 325˚F. Cook until desired internal temperature is reached, about 10 minutes per pound of meat. (3 pound roast = 30 minutes at 325˚F.) For rare meat, look for an internal temperature of 120˚F and for medium rare, look for 130 ˚F.
- Remove from the oven. Allow the meat to rest for 20 minutes. This is a crucial step that locks in the flavorful juices and creates a tender bite.
- While the meat is resting, make a drink!
- Make the liquid honey syrup. I love using this as a substitute for simple syrup. It’s quick and easy to prepare in a pinch. Just mix ½ cup of honey with ¼ a cup of hot water and set aside.
- In a small glass, combine bitters, honey syrup and grilled lemon juice. Mix and add ice.
- Add whiskey, stir and garnish with a grilled lemon slice.
- Now that you’ve had some liquid courage, slice and serve with the prime rib with any desired side dish.