What better gift for close family than a fancy, home-cooked meal? That's what I thought too!
But, make no mistake, I was nervous. This dinner would mark my first attempt (solo) at doing prime rib. And I knew, as well as my parents (who would be in attendance), prime rib is supposed to look a certain way!
How'd I do?
I was so very lucky to work with an exceptional chef at the winery I'm employed at this past weekend, and when she put together her prime rib, I watched, absorbed, learned, and retained. And I was extremely gratified to be able to do this without having to refer to a recipe.
1. Let rib roast sit out for 30 minutes prior to preparation.
2. Rub roast down with oil, salt and pepper (this is strangely satisfying).
3. Roast for 15 minutes at 500 degrees.
4. Turn oven down and roast at 325 (15 minutes for every pound of meat).
5. Remove from oven at the end of cooking time and let rest for 20-30 minutes.
6. Slice, drool, and enjoy!
Fortunately, I had a whole afternoon to devote to this lovely piece of meat. I was also able to do up some Parmesan roasted red potatoes and green beans. And craft a lovely mixed green salad with homemade balsamic vinaigrette dressing. And a chocolate pots de creme for dessert.
I have definitely noticed an upswing in my confidence in the kitchen. I mean, I've just tackled, successfully, my first big expensive meat preparation. No place to go but up, yes?
But, make no mistake, I was nervous. This dinner would mark my first attempt (solo) at doing prime rib. And I knew, as well as my parents (who would be in attendance), prime rib is supposed to look a certain way!
I was so very lucky to work with an exceptional chef at the winery I'm employed at this past weekend, and when she put together her prime rib, I watched, absorbed, learned, and retained. And I was extremely gratified to be able to do this without having to refer to a recipe.
1. Let rib roast sit out for 30 minutes prior to preparation.
2. Rub roast down with oil, salt and pepper (this is strangely satisfying).
3. Roast for 15 minutes at 500 degrees.
4. Turn oven down and roast at 325 (15 minutes for every pound of meat).
5. Remove from oven at the end of cooking time and let rest for 20-30 minutes.
6. Slice, drool, and enjoy!
Fortunately, I had a whole afternoon to devote to this lovely piece of meat. I was also able to do up some Parmesan roasted red potatoes and green beans. And craft a lovely mixed green salad with homemade balsamic vinaigrette dressing. And a chocolate pots de creme for dessert.
I have definitely noticed an upswing in my confidence in the kitchen. I mean, I've just tackled, successfully, my first big expensive meat preparation. No place to go but up, yes?
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