Tuesday, April 6, 2010

Prime Rib Roast

My family loves prime rib, but the amount of meat had always been too daunting to cook at home.  My parents wanted to see if we could finally overcome the fear of failure last weekend.  It turns out that roasting a prime rib is super easy!

5 lbs Prime Rib (5-6 servings)
Several Cloves of Garlic (sliced)
Red Wine (about a cup)

A day before cooking the prime rib, season the meat with salt, pepper, and thyme and refrigerate.  Take the prime rib out of the fridge 30 minutes before baking.  Pour red wine into a bowl with the prime rib, and use a knife to make slits to insert slices of garlic all over the meat.  Preheat the oven at 350 degrees Farenheit and let the ribs soak in the red wine until the oven is ready.  Set the meat bones side down on a rack with a pan underneath to catch the drippings, and bake for about 2 hours for medium well to medium rare.

5 lbs Prime Rib

Medium Well-Medium Rare Prime Rib

I made mashed red potatoes with mushroom brie and bacon and a simple mushrooms, onions, and bacon side simmered in red wine.  I also heated a can of Albert Menes Sauce Perigueux aux Truffes to ladle onto the sliced prime rib.

Sauce Perigueux aux Truffes; Simmered Mushrooms

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