When I was catering some time ago, prime rib was offered on the menu. It quickly became a popular seller and for good reason. Served alongside homemade Yorkshire puddings (which I suggest you buy instead of smoking out your home), caramelized onions and mushrooms lacquered in rich, meaty pan gravy, this is the godfather of roasts. I prefer it bone in for the general appearance but if you find it annoying, have your butcher remove the “chine” bone for easier slicing.
I don’t have any sweet romantic words about this simply because it is not a romantic dish. This, for me is lust. I love meat, I crave meat, and this is MEAT. I wish it was lady like to grab the bone like a handle and have my way with it, alas, it remains a fork and knife kind of meal. A girl can dream can’t she? If you can pull this off on a date night… Nuff said.
1.5 Lb highest quality prime rib
kosher salt and freshly ground pepper
1/4 cup fresh thyme (chopped)
1/4 cup fresh sage (chopped)
1/4 cup fresh oregano (chopped)
1/4 cup fresh marjoram (chopped)
1/4 cup fresh rosemary (chopped)
Preheat oven to 450 F
Place a rack in the lower third of the oven.
Thoroughly dry the meat with paper towels. Rub the surface of the meat with the chopped fresh herbs.
Let the meat rest overnight with the herbs if you have the time. Just before roasting, season rib with lots of salt and pepper. Don’t be shy!
Place the roast, rib side down, in a roasting pan and roast for fifteen minutes.
Without opening the oven, turn the heat down to 250 F and continue roasting for 2 1/2 hours or until an meat thermometer placed in the thickest part of the meat reads 130 F for medium rare. When roast is done, transfer to a cutting board or baking sheet and cover it with many layers of foil, let it rest for 20 to 30 minutes. Do not skip this step, the juices in the meat gravitate towards the exterior of the roast while cooking, resting the meat properly will ensure the redistribution of the juices guaranteeing a beautifully pink roast.
Caramelized Onion and Mushroom Gravy
1/4 cup olive oil or butter
2 large white onions (thinly sliced)
4 cups white button mushrooms (quartered)
3 tbsp all purpose flour
2 bay leaves
1 sprig rosemary
1 sprig thyme
1 cup dry red wine
pan drippings from roast
3 cups beef broth
3 tbsp Dijon mustard
salt and pepper to taste
In a medium heavy bottomed pot, heat 1 tbsp olive oil or butter over medium high heat.
Add onions to pot and brown evenly, stirring occasionally until caramelized. Remove and reserve.
Heat remaining oil, add mushrooms and brown evenly.
Pour onions back into pot, dust with flour and stir flour into onions and mushrooms well.
Deglaze pan with wine and cook until the pan is almost dry.
Pour in beef stock, pan drippings and mustard, stirring frequently to incorporate the flour with no lumps. Cook on low heat until thick and smooth. Remove sprigs and bay leaves.
Season with salt and pepper.