What's buzzin Hive foodies!
I don't know about you but prime rib roast is my absolute favorite meal and always has been. The unfortunate part is that it's so darn expensive to eat it in a restaurant and anywhere that serves this kind of dish is generally outside of my price range overall (more so I deem it overvalued). For years I was afraid to make it myself because I was afraid to mess up such an expensive cut of meat and the cooking instructions are kind of strange compared to a regular roast. One day at the supermarket, I noticed it was on sale for half of it's usual price (hooray!) so I figured it was a perfect opportunity to test and learn. Well my friends, I got over my fear and this endeavor certainly didn't disappoint! Being a perfectionist when I cook ends up kicking me in the confidence most times, I get upset at myself when I screw up and I don't know why or how to stop it, sometimes holds me back from trying new things or learning a new skill. Maybe it's just part of being human. To be honest, getting a regular rib roast that is much cheaper is a similar cut, prime simply is a top quality grade of beef that is more tender and it has the bone still attached otherwise, it's the same part of the cow and should taste about the same.
There is two ingredients that I find complement each other like no other, almost like a match made in heaven and that is beef and rosemary. just the fragrance or even thinking about it makes me hungry! The compound butter recipe below, is good on any cuts of beef many don't know this trick but the best steaks have butter on it after it's cooked and it melts into the meat as the juices gets pulled back to the center when it rests. Even if you are afraid at trying your hand at cooking a prime rib roast, you can still use the butter recipe to put on you BBQ'ed steak as it comes off the grill. This recipe is for a 1 kilo roast, perfect for 2 people to share. The best type of pan to cook this in would be on a drip tray so the meat doesn't soak and boil in the juices to get that nice crust on the outside and of course you want that on a cookie sheet so you can use the drippings to make a delicious rosemary gravy.
I chose to serve this with mashed potatoes and steamed veggies like carrots, asparagus and broccoli. I wont write you a post as to how to make mashed potatoes or steam vegetables, I'm sure most of you know how to do that by now if you have made it to adulthood! However, I will share a few tips on how to get them steakhouse garlic mashed taters that seem to have that je ne sais quoi. When you initially put your potatoes to boil, I like to add a few slices of onion and garlic and leave them in when I mash. Some also go the extra step and actually add liquid chicken concentrate to the water, it adds a whole new dept of flavor. This isn't quite the trick I was talking about, steakhouse garlic mash generally have this extra creaminess to them and that is due to the type of dairy used. Before adding the milk, I like to add either 4 ounces of cream cheese or half of a small container of sour cream as I add the butter, either or will add the creamy texture. Then I add the milk or cream to get the desired texture after all said and done and decorate with some freshly chopped chives or green onions.
FOR THE ROAST
- 1 kg prime rib roast
- salt & pepper
FOR THE COMPOUND BUTTER
- 1/4 cup room temperature butter
- 1 branch of fresh rosemary chopped (stem removed)
- 1 tsp dried thyme
- 1 tsp onion powder & celery salt
- 1 large purple garlic clove pressed (or 3 regular garlic cloves)
FOR COOKING THE ROAST AND TO MAKE THE GRAVY
- 2 onion slices
- 1 branch of rosemary
- corn starch
INSTRUCTIONS
Cut down along the rib bone about 3/4 of the way (not fully, it will make it easier to cut the roast after it's cooked). Salt & pepper the meat, be generous with the salt and don't forget to get some in the slit along the bone. Let it sit for an hour or so until it gets to room temperature.
Mix the ingredients for the compound butter and rub the butter on all sides including inside the cut and place in a pan with a baking rack so it doesn't sit in liquid while cooking. Using room temperature butter and spreading on room temperature roast will also make it easier to get an even spread or the butter will kind of glob up if the meat is cold. I used 2 onion slices and a stem of rosemary under the roast for flavor and to use for the gravy later.
Preheat oven to 500 degrees and cook for 25 minutes for a rare cook then turn the heat off but leave the roast in the oven and don't open the door for another 30 minutes. Normally you would cook a roast like this standing but a 1 kilo is too thin and will just fall over as it cooks, better off just laying it on it's side from the beginning. After 30 minutes has passed, take out of the oven and cover with a foil and let it rest for another 10 minutes, the foil will help keep the heat and moisture in the meat.
About half way into the 30 minutes in the oven after it's been turned off is a good time to start boiling your potatoes for the mash.
When the meat is resting for the last 10 minutes, transfer the pan drippings and the onion slices/rosemary branch into a pot, add water and liquid beef concentrate and bring to a boil. Once it boils for a minute or so, remove the onion and rosemary bits and add cornstarch mixture until desired thickness.
It may seem like a strange way to cook a roast at first glance but after watching a few bbq pit pro videos, that is the same method they use and also used at most restaurants that serve this dish leaving the meat extra juicy and tender. Cut the roast in half and serve drowned in gravy with your favorite sides! This is for a rare cook on the meat. I remove the bone first to make it easier for cutting but there is some delicious meat on the rib bone, we just eat it before diner is served.
All images taken with Nikon D7000 and Nikkor 40 mm micro.
Bon apetit! X🐞X