Yesterday we were bantering back and forth about what to make for Christmas supper. The no-brainer would have been to roast a chicken since we've done it so many times and know the drill. Beef is always on the back of our minds, but roast beef seems to leave me a little flat because it's on the tough side. Ham is usually not an option, and beef stew is a family favorite except that we had it for Thanksgiving.
With all the possibilities and nowhere to turn, we decided to get a little crazy this year and do something that I've never done and in all honesty, never thought I could do: make prime rib. It was on sale at the store, and not that I like succumbing to marketing, but the price was too good to pass up, especially since prime rib is so expensive. I went and picked out a small roast, about 3 pounds with one bone, and tossed it into the freezer until the big day. I then went online to search out the best way to cook the thing, since not only was this new territory for me, but the stakes were high: it was a big occasion and the meat was expensive. That's all I need in life, more things to worry about.
On Christmas Eve, I took the meat out to thaw, then let it sit uncovered in the fridge overnight. The purpose of this is to let the meat dry out, at least on the surface. I then left it at room temp for about 2 hours before popping it into a 200 degree oven for 3 hours. Low and slow, as the butcher told me. Once the meat was cooked, I let it sit at room temp for an hour, then back into a 450 degree oven for 10 minutes, along with the Yorkshire pudding. I even made au jus sauce with the drippings.
All in all, the meat came out pretty darn good. My first prime rib, and it wasn't a disaster. Feeling empowered and invincible, I may try to make it again... then again, maybe not.
Until the next time, thanks for reading, and thanks to the Kansas City Steak Company for the pic.