Sunday, October 30, 2011

Prime Rib for dinner and breakfast!

One of the fun things about getting married is how, now, there are items all around the house that remind me of a person because that person bought me that item for our wedding. I have lovely turquoise Victorian tumblers from Authoress, a coffee table made of mango wood from my aunts and uncles in Vietnam, and a shiny All Clad roaster from our good friend, Mike. To break in said roaster - and to have a last little hurrah before I had to go back to work - I decided to make prime rib.

Prime rib is so fancy that it sort of intimidates me every time I make it, but I have a recipe that's pretty much fool proof.

Garlic Prime Rib from

I basically follow the recipe except for a few changes:
  • My roast is 5lbs instead of 10
  • I use fresh thyme instead of dried (I learned that dried herbs have a more concentrated flavor so if a recipe calls for 1 tablespoon of a dried herb, you'll need 3x as much if you're going fresh)
  • I always add extra garlic (I like to cut up thin slices of garlic, make slits in the meat, and slide the garlic chips in)
  • And, per the reviews, I use the following cooking times: 460 for 12 minutes, 400 for 8 minutes, and then 325 for 20 minutes / pound (I take out the roast when my meat thermometer reads 130 so that after resting, the inside is a nice medium rare)
  • For the au jus (which is SUPER key - seriously, this stuff is mouthwatering), I use Bobby Flay's thyme au jus recipe here (to make less than the quantity specified, I only use a cup and a half of red wine and a can of low sodium beef broth)
Voila! Fool proof:

The outside may look burned, but it's not. It's a very tasty crust. You'll probably be peeling off the pieces to snack on even before it hits the table. For sides, I decided to try two new recipes: Grilled Romaine and Creamed Corn.

I know, grilling lettuce may sound weird, but with fresh pecorino romano, it was very yummy (thanks to my cousin for the recipe). Warm, slightly wilted, slightly crunchy - I am going to make it again this week.

The creamed corn was also a hit with my new husband. The changes I made were: I used one can of corn (drained) instead of frozen, I used one cup of 2% milk total (no heavy cream), I added one sugar cube because that's what I had lying around, and I started with 1 tablespoon of flour, but added a little more because I wanted it thicker. Next time, I'll just add less milk.

Best part about making prime rib? Leftovers for breakfast! Or, breakfast for dinner. Steak and poached eggs, anyone? I made the mashed potatoes by first boiling the potatoes in the microwave - something else I haven't done before. Learn how here. Then, I just heated up some milk, butter, and garlic on the stove and poured the hot concoction over the potatoes I mashed with a fork. Served with fresh fruit!

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