Prime Rib Roast

Prime rib roasting in the oven may be the best smell on earth.  I realize I’m a baker, and the smells of sugar and butter and all of that goodness should be my favorite, but there’s something about the smell of the meat and the fat melting and cooking that is unexplainably out of this world.

Yes, most of my savory food is healthy and prime rib is decidedly not, but for a couple days every once in awhile, mostly holidays, I indulge.  And when it’s a small portion, which it is, and it gives me the iron and protein I need, I do it without guilt and barely consider it an indulgence.

When purchasing a piece of meat like this for a special occasion, it is important to consider the grade of meat you want.  My typical stand by is a USDA Choice Angus roast.  I have had a USDA Prime Angus roast and did not find a significant increase in quality comparable with the increase in price.  The last time I made prime rib, my parents and I took a trip to Fairway Packing in Detroit.  A family owned meat wholesaler, they are incredibly nice and knowledgeable and have some of the best meat in the area at the best prices.  I went for a Wagyu prime rib.  It was definitely worth the extra money for a richer flavor and finer, less chewy texture.  In addition it is healthier with omega-3s.  If you don’t live in the Detroit area, I’m sure there are other quality meat wholesalers out there that can sell you great meat at a great price.

I ask for the meat to be cradled.  This means that the butcher cuts the roast off of the bones before tying it back on.  Cradling is important for a couple of reasons.  It makes it much easier to slice.  For me a serving is not an entire bone; in fact, I like to get about three servings off of each bone.  This means that if the meat were still attached to the bone, it would be very difficult to cut off and torn to pieces by the time it hit the plate.  However, the bone is what gives flavor to the roast.  None of that flavor is missing when the roast is cradled.  Though I love the roast itself, I have to admit, the meat that lingers on the bones is hands down the best.

I get a six to seven pound, three bone roast (for some reason the Wagyu one, though still three bones weighed over nine pounds).  This gives me eight to nine nice servings.  I usually eat it over a couple of nights and have found it tastes just as good, if not better, reheated the next night.  And no, I do not eat the roast by myself; Mom and Dad join me in devouring it.  This is a big piece of meat, which can seem kind of intimidating, but rest assured there is nothing intimidating about it.

I cook these roasts for 15 minutes a pound.  This assures me ends that are about medium and center pieces that are about medium rare.  Cook the roast longer if you prefer your meat more done.  Also, keep in mind that each piece of meat is different.  Some have more fat than others or a different meat to bone ratio.  This is a good guideline that will ensure the meat will be close to perfectly done, remembering it can always go back in the oven for a few moments.  It’s also very important to let the meat sit at room temperature for about 30 minutes to 45 minutes prior to entering the preheated oven to ensure more even cooking; a brief resting period at the end is also essential for all the pieces of meat to be juicy.

I like relatively simple, but very delicious, flavorings on my roast.  One whole head of garlic is separated into cloves, peeled, and sliced thinly; Mom usually does this part.  That garlic is then placed into tiny slits Mom makes on all meat surfaces of the roast.  It cooks inside the meat, leaving a bit of flavor and a tender, but never burnt piece of garlic.  On the outside, I put a little salt, you could put more, a ton of pepper, and a light coating of dry mustard.  The mustard just gives a hint of flavor and helps to promote crust formation.  Be sure to season the bones as well, as that will get into the meat on them.  Once this simple seasoning is done and the roast has come to room temperature, it is ready for the oven.  It’s as easy as that.  It should have close to the perfect doneness when it comes out, leaving you looking like a rock star in front of all your family and friends without much effort or stress.

The next time you are entertaining, celebrating, or just in the mood to try something new and delicious, let it be a prime rib roast.  It will become your new favorite meat dish and is perfect to impress all your Christmas company!  Nothing says the holidays like prime rib.

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