Ah nothing says holidays like drinking yourself silly to accommodate tolerance for extended family. Well that and huge cuts of meat cooked to perfection. And I’m an equal opportunist so a little of both makes for even happier holidays.
I had a revelation (no not in the biblical sense — you have to be careful what you say this time of year — ) rather a seasoning one for cooking one of the most glorious meals of the season. I recall that I saw some cooking show that touted the best seasoning for prime rib was a rather simple one, and I’m a sucker for easy. Four little ingredients to season up that chunk-o-meat.
2. Fresh Cracked Black Pepper
Additionally I am lucky enough to have a great grocer in town, Oliver’s Market, with whom I placed an order for a five-bone prime rib last week. I awoke this morning with visions of (no not sugar plums) but juicy, succulent, and mouth-watering beef! I reread the chapter in “Keys to Good Cooking, A Guide to Making the Best of Foods and Recipes” by Harold McGee on Meat. A very good book, not a recipe book, but a great reference in best practices on cooking in general. I highly recommend anyone who enjoys cooking pick this up! Anyhow, back to the beef…
My roast was delivered home by “the wife” at around 10:45 am and I immediately began the preparation. The butcher is awesome, the bone is already cut nearly through, but still attached and the roast is already tied. I have milled about 3 tablespoons of black pepper which I rub over the entirety of the roast. I have also cut a large bunch of fresh thyme from my herb garden and have separated out the leaves from the stems. I then rub about 5 tablespoons of kosher salt all over the roast. Now, the revelation…
Last time I prepared one of these I think I just used some oil and rubbed the thyme leaves on the roast with the oil to afix them to the roast. This time, I thought, why not make some paste with the thyme and garlic. So I cut up a cube of butter, placed three large cloves of garlic and the thyme into the mixer and blended them all together until it became a smooth paste. It was almost like icing a meat cake!
Into the oven which was pre-heated to 525F for a quick searing (NOTE: I wasn’t really thinking and didn’t have the hood fan blowing so the damn smoke detectors started screaming about 5 minutes after starting). After searing for about 10 minutes, I turned the beast down to 250 and will cook it 30 minutes per pound (11 x 30 = about 5 hours). I’ll keep tabs on the internal temperature of the meat and pull it out at about 125 to 130 degrees Fahrenheit, which should leave me a great medium-rare roast!
I’ll report back on how well this endeavor turned out and update you on the wine pairing (yet to be determined, but I’m thinking Stags Leap Cab for me) let the uninterested drink the cheap plonk.
Merry Christmas to All, and to all a sharp knife!