Prime Rib is usually something I save and make for Christmas dinner.  However occasionally I make it during the year for friends and family. It just goes so well with a bold Cabernet Sauvignon. I am partial to the cabernets from Caymus or St Francis.

        I suppose you could make this “standing rib roast” as it was called in the past for Easter or a leg of lamb. I usually make Shrimp parmesan for this particular spring holiday.  So perhaps I should make a big fat Prime Rib and open a magnum of wine to celebrate the Vernal Equinox. The point in time in which there is officially more daylight as it begins to win out over darkness.

        Here is to hoping that everyone has a happy and healthy Vernal Equinox on Sunday March 20^th, 2022 at 11:30 am. I will be celebrating with a huge piece of beef and wine.

Standing Rib Roast (Prime Rib)

Serves Prime Rib – 5 to 7 ribs 10 to 14 people

SPECIAL IMPLEMENTS:

1 Extra Large pan*

INGREDIENTS:

Prime Rib – 5 to 7 ribs 10 to 14 people

1 small head Garlic peeled (for 7 ribs)

Salt

Pepper

Onion Powder

Olive

DIRECTIONS:

When you order your beef you can have your butcher separate the meet from the ribs and tie it back on. This makes slicing it easier later on.

At ~11:00am. (When eating at 4 or 5pm)

Pat dry the meat using paper towels. Place the meat in a large shallow pan. I use my largest broiler pan.

Mix together in a small bowl- crushed garlic and two tablespoons of olive oil. Rub this mixture all over the roast using your hand to coat it evenly with garlic and oil. Sprinkle on salt, fresh ground pepper and onion powder on top the oil and garlic on top of mixture. You can even cut slits into the beef with a paring knife and insert slivers of garlic. I do this across the whole roast about 2 inches apart.

Let the beef stand out on a large plate for two hours, until it is at room temperature.

Preheat oven to 300°. (~1:00PM)

After the beef has sat for two hours stick in the thermometer probe and Cook in a 300° oven for 3 to 4 hours until meat thermometer reads 140° – Rare.  Remove the beef from the oven. Cover with tin foil and let rest/stand at least 20 minutes. Meat will continue to rise in temperature for another 5° to 10°.

After 20 minutes, carve one-inch thick slices and serve.

NOTES: Serve with Roasted Potatoes or French Fries, Fresh String Beans, Sautéed Mushrooms and Onions, and for a condiment try making some homemade Horseradish Sauce.

*The Whirlpool Broiler Pan can be found on Amazon for $30.

ENJOY!

The Drunken Chef

© Russ Ahrens and The Magic of a Perfect Pairing, 2022