Katy Rutland
 
December 23, 2014 | Katy Rutland

Katy's Kitchen: Perfect Prime Rib

If a cut of meat could be king, the prime rib roast would hold the crown (sorry lamb shank). This large and in charge piece of beef can intimidate, worry, and even frighten those who dare pit their ovens against it.

 

Fear not!

 

This week, we’ll be giving you the secrets to cooking a perfect prime rib, straight from the author’s family cookbook. But what’s a good meal without good wine? The king of meats deserves nothing less than the king of wines, which is why our ONYX Bordeaux-style blend is the only choice.

 

Prime Rib Roast

Suggested pairing: 2009 ONYX (or older)

 

What you’ll need:

  • Prime rib roast (count number of ribs)
  • ¼ cup Black pepper
  • ½ cup Garlic (minced)
  • ½ cup Sea salt (course ground)
  • 2-3 sprigs Rosemary (1-2 tsp if dried)
  • 3-4 sprigs Thyme (2-3 tsp if dried)
  • Olive Oil
  • Horseradish (creamy or sauce)

 

  1. Set your oven to 500⁰ F. 
  2. Start by counting the ribs in your roast. This step is VITAL because you’ll base your cooking time on the number of ribs.
  3. In a small bowl, mix pepper and salt. Add rosemary and thyme and turn on “Scarborough Fair” if you’re feeling inspired. When adding the herbs, roll them between your palms to help release the oils. This is especially important if using dried herbs. Add garlic last and blend well.
  4. Rub olive oil over the roast and don’t be shy with the amount. When it’s well doused, rub herb blend all over the top of the roast and pat it well to ensure sticking.
  5. Transfer roast to a roasting pan. Broiler pans work very well if you don’t have a roasting pan.
  6. DO NOT COVER and put the entire roast in the oven and cook to the desired temperature:
  7. Rare: 12 minutes per rib
  8. Medium rare: 13 minutes per rib
  9. Medium: Not recommended for prime rib
  10. After that time has expired, turn off the oven and leave the roast in for 2 hours. DO NOT OPEN OVEN! This is when the magic happens and helps keep the roast moist.
  11. After the two hours are up, remove the roast from the oven and slice for serving. The meat will be tender and moist with a crisp bark from the rub.

 

Serving: Horseradish is the only condiment for prime rib, and nothing goes alongside the roast better than creamy mashed potatoes. Use your favorite recipe and spoon a generous helping alongside your rare-medium rare roast. Want something adventurous? Mix a tablespoon of creamy horseradish into your potatoes for an extra kick.

 

For wine, we recommend the 2009 ONYX. This is a hearty wine that will hold its own against the richness of the roast. Have a fatty roast? The tannins in the younger vintage will help cut through the fat, leaving the full, succulent flavor of beef.

 

To really impress the family and bring the meal to a whole new level, pull out a 2002 or 2004 ONYX to pair. These aged vintages still possess enough bright tannins to balance the fatty nature of prime rib but have developed a complex depth that will emphasize the earthy herbs and smokiness of the roasted meat.

 

From all of us here at Terra Blanca, have a Happy Holiday!

 

Veni, Vidi, Vinum!

Terra Blanca

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