Christmas Prime Rib Roast
Of course, a classic Christmas dinner is not complete without a prime rib roast. Or more specifically a standing rib roast. Because, to be honest, the word “prime” doesn’t really mean much today. You see it everywhere. And most of the time it is not really what you think of as “prime”. You most likely thinking of the USDA grade “prime”. At this time of year many stores will advertise their “prime” rib roast but more often than not they are just using the colloquial term, not the grade. Remember, unless there is a USDA grade on it you’ll have no idea what you’re buying. Trust me. Splurge on a USDA Prime graded roast. The USDA grade is more important than the breed of cattle. I’d much rather see USDA prime than Angus or Hereford. Now don’t get me wrong, seeing the both the USDA grade and breed together are preferential as an animal from a single breed produces a more consistent product but the grade of beef always trumps the breed.
If you do end up going for one of the ungraded roasts inspect the piece of meat carefully before you purchase it. When stores buy these roasts in bulk they often come in a mixed bag meaning there will be many different grades in there. You want to see a good amount of marbling in the beef on both on the front and back faces of the roast. If both faces have good marbling that will mean it runs through the entire roast.
Below is is a simple recipe for a rib roast. It is one of my favorite meals of the year. Whenever you can cook a piece of meat whole it will keep more of the natural juices and flavors inside. And remember to let your meat rest before carving!
Prime Rib Roast
Serves 14 people
Ingredients: 1 Whole Prime Rib Roast (7 ribs) 3/4 cup kosher salt 1 tablespoon pepper
Instructions:
Preheat your oven to 450 degrees.
Liberally rub the fatty side of the roast with salt and pepper. Put the roast in a roasting pan and place on the middle rack of your oven and roast for 30 minutes. Lower the oven to 375 degrees and cook for an additional 15 minutes per pound or until the internal temperature reaches 145 degrees for medium rare.
Take out of the oven and let sit for 20-30 minutes.
Place on a cutting board with a well and carve.
Plate and finish with sea salt.
Merry Christmas Eating,
Dan
