I always look forward to this time of year and especially all the holiday food that goes along with it. It’s a time of year for bringing family closer together and sharing big traditional meals. I think of big juicy hams and the traditional Christmas turkey with all the trimmings. But what really gets me excited is a perfectly cooked prime rib of beef.
At Fleming’s, our Sunday Prime Rib Dinner has become a Sunday evening ritual for many of our guests. Prime Rib is a dish I always enjoy making for my own family, especially during the holidays. I’d like to share one of my favorite preparations that you can make and enjoy at home.
Happy Holidays, Russell Skall
| Prime Rib for the Holidays |
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Ingredients
1 6-7 pound boneless rib roast
2 Tbsp. prepared horseradish
2 Tbsp. Dijon mustard
2 tsp. each of Kosher salt, coarse ground black pepper,
dried thyme and garlic powder
2 celery stalks
1 carrot
1 small yellow onion
2 tsp. concentrated beef base
1.5 cups +1 tsp. cold water
1 tsp. corn starch
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Instructions
Buy a boneless rib roast at your favorite butcher shop or grocery store. Ask the butcher for meat that has been aged at least 30 days. Select a Choice or Angus grade of beef—this will give you enough marbling to add flavor to the meat as it slowly cooks. Plan on around one pound per person; the roast will shrink some during cooking.
The day before cooking, remove the roast from the package and dry it off with a paper towel. Set on a baking sheet and put back in the refrigerator overnight.
One hour prior to cooking, remove the roast from the fridge. Rub the top and sides with the horseradish and mustard. Combine the dry spices in a bowl and mix well, then sprinkle the seasoning all over the roast. Let sit at room temperature until the hour has elapsed; this will allow for more even cooking and a more accurate cooking time.
Preheat the oven to 450°. Wash the celery and carrot, then cut into 2” pieces and set in the bottom of a 9”x13” roasting pan. Cut the onion with the skin into 4 pieces, then break apart and add to the pan. Place the roast on top of the vegetables and cook for 30 minutes, until the meat has a light char. Then reduce the heat to 350° and continue to cook for approximately 1.5 hours, to an internal temperature of 110°-115° for medium rare. (For larger roasts, cook an additional 15-20 minutes per pound.)
You’re almost there! Remove the roast, place on a platter, cover with foil and allow to rest for 30 minutes. Skim the fat from the roasting pan, leaving any juice. Place on a burner at medium heat. Add the beef base and 1.5 cups water and bring to a low boil. Meanwhile, combine the corn starch and the teaspoon of water and mix well. Add to boiling stock and cook one minute to thicken. Strain into a gravy boat (discarding the vegetables) and serve “au jus” with the beef. Serve with creamy horseradish.
Serves 6
Creamy Horseradish Sauce
Ingredients
1-1/2 cups sour cream
1/4 cup prepared horseradish
1 tsp. Worcestershire sauce
2 Tbsp. chives, chopped
1/2 tsp. white pepper
2 tsp. Kosher salt
Place all ingredients in a mixing bowl and blend thoroughly with a wire whip. Place in a storage container. Discard after 4 days.