As I've said here, I'm not much for red-meat consumption. But my husband is, and for his birthday, I decided to cook him the Motherlode of Meat: prime rib. Since I know nothing about cooking and grilling red meats, I looked into this recipe and that one, and the general consensus is that making prime rib goes something like this:
1.) You get a lot of meat from a few ribs' worth of a cut.
2.) Make sure your butcher ties the meat to the bones for you. {yecch.}
3.) Season generously with salt and pepper, and make sure the meat is room temp before cooking.
4.) 15 min. in the oven per pound; preheat to really hot temps (450 degrees), cook for first 15 minutes, and then the rest of the time at 350 degrees.
5.) Let the meat rest for at least 10-15 minutes after it comes out of the oven.
I enjoy making rubs, so I used some olive oil, fresh garlic, fresh rosemary, and the salt/pepper, and made sure that the rub coated the meat while it became room temperature. It smelled absolutely heavenly--and while I don't like the word "gristle," that is probably what made my whole house (and maybe part of this side of the neighborhood) smell like a proper steak house. The overall consensus (mom, in-laws, husband, and even daughter) was that it was a can't-get-enough kind of taste. As for cooking time: if you think your meat is too rare once you cut into it, don't fret: apparently you can just put your sliced rib roast right back into the gristly pan it cooked in, under the broiler for a few minutes (keep an eye on it), and you'll have an assortment of rare to well-done pieces.
Side dishes included an assortment of red, white, and purple potatoes with a homemade garlicky basting sauce, some asparagus and steamed pea pods and carrots, and of course, a rich, velvety, red wine.
1.) You get a lot of meat from a few ribs' worth of a cut.
2.) Make sure your butcher ties the meat to the bones for you. {yecch.}
3.) Season generously with salt and pepper, and make sure the meat is room temp before cooking.
4.) 15 min. in the oven per pound; preheat to really hot temps (450 degrees), cook for first 15 minutes, and then the rest of the time at 350 degrees.
5.) Let the meat rest for at least 10-15 minutes after it comes out of the oven.
I enjoy making rubs, so I used some olive oil, fresh garlic, fresh rosemary, and the salt/pepper, and made sure that the rub coated the meat while it became room temperature. It smelled absolutely heavenly--and while I don't like the word "gristle," that is probably what made my whole house (and maybe part of this side of the neighborhood) smell like a proper steak house. The overall consensus (mom, in-laws, husband, and even daughter) was that it was a can't-get-enough kind of taste. As for cooking time: if you think your meat is too rare once you cut into it, don't fret: apparently you can just put your sliced rib roast right back into the gristly pan it cooked in, under the broiler for a few minutes (keep an eye on it), and you'll have an assortment of rare to well-done pieces.
Side dishes included an assortment of red, white, and purple potatoes with a homemade garlicky basting sauce, some asparagus and steamed pea pods and carrots, and of course, a rich, velvety, red wine.
As for the cake I dropped the other day, I was able to salvage most of it, and so used some frozen, halved lemon rinds to put in the lemon cake, topped with the vanilla pudding (had time allowed, I would have shaved a little lemon zest on top):
Who cared what it looked like? Delicious, refreshing, and a little unique.
Happy Birthday, Babe!
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