Food Swings: Prime Rib
By Jacob Mathias
Hello, fellow eaters. I hope everyone’s holiday season is off to great start. All the shopping is done, all the presents wrapped and all the trees are trimmed. As great as that would be, we all know that if it’s not down to the wire, nothing holiday-like is going to be finished with any haste.
Like any major holiday, food is a centerpiece of the Christmas celebration. Everyone knows that dinner has to be eaten before you can open your presents and the last thing anybody wants is a complicated, involved dinner feature that takes you away from your family and friends, but at the same time, you want to impress those around you with something delicious.
Prime rib makes for a near perfect Christmas meal.
You will need:
1 prime rib roast (approximately 1 pound per person being served.
2 tbsps. rosemary
2 tbsps. thyme
1 tbsp. season salt
1 tbsp. black pepper
1 tbsp. chopped garlic
2 cups water
½ cup Worcestershire sauce
Preheat oven to 400 degrees. Combine spices with Worcestershire sauce into a loose paste. Rub liberally over prime rib roast. Place the roast on a rack in a heavy roasting pan with the water in the bottom. Roast in the oven for one hour and then turn off the heat, leaving the roast in the oven but not opening the oven door for another hour. Remove once internal temperature of prime rib is at about 130 degrees.
Allow prime rib to set for at least a half hour before slicing. This will allow the juices to distribute and set instead of leaking out once you cut into the roast.
Combine pan juices with 2 quarts beef stock to make au jus and heat in a sauce pan over medium heat to a low simmer. Place sliced prime rib in au jus and heat for 1 minute or longer depending on preferred doneness.
Serve with a cup of au jus on the side for dipping.
And remember, live to eat.