Well due to my previous email being hacked multiple times, I have shut
down the Life's Little Indulgences blog. I know that I had a few popular
recipes passed around on Pinterest and to keep those recipes alive they
are now being moved here. Nothing has changed except the blog site,
please, if you followed my other blog, feel free to follow me here
instead.
Onto the recipe!
Typically my recipes are budget friendly, but every once in a while I budget a little more and decide make a really nice meal for my family. This is one
of those meals. Prime Rib roasts usually go for 10-13 dollars a pound
here in Northern Indiana, it may be different depending on your
location. On this particular occasion the boneless roasts were on sale for 6.99 a LB which was an amazing deal!
A good rib roast is a beautiful cut of meat. It is well marbled, with a nice layer of fat along the top. If you get a bone in roast you should be able to get 2 dinners per rib portion. So take that into account when ordering a bone in roast, a family of four should only need 2 ribs.
When cooking a rib roast you always cook it fat side up. The juices from the melting fat will run down the meat during cooking and you will have a juicy and well seasoned piece of meat. Over-cooked rib roast is dry and tough, be careful when cooking, take it out 10 degrees before your preferred temperature (so if you want med-rare at 145 degrees, take the meat out at 135 degrees) and let it sit for 20 minutes. Not only does this allow the residual heat to finish cooking the meat, it also gives the roast a chance to rest so you lose less of the juices in the process.
Ok so anyway, after sharing my juicy meat knowledge (haha, I crack myself up!) lets share some recipes!
A good rib roast is a beautiful cut of meat. It is well marbled, with a nice layer of fat along the top. If you get a bone in roast you should be able to get 2 dinners per rib portion. So take that into account when ordering a bone in roast, a family of four should only need 2 ribs.
When cooking a rib roast you always cook it fat side up. The juices from the melting fat will run down the meat during cooking and you will have a juicy and well seasoned piece of meat. Over-cooked rib roast is dry and tough, be careful when cooking, take it out 10 degrees before your preferred temperature (so if you want med-rare at 145 degrees, take the meat out at 135 degrees) and let it sit for 20 minutes. Not only does this allow the residual heat to finish cooking the meat, it also gives the roast a chance to rest so you lose less of the juices in the process.
Ok so anyway, after sharing my juicy meat knowledge (haha, I crack myself up!) lets share some recipes!
GARLIC PRIME RIB ROAST
INGREDIENTS
- 4.5LB Boneless Rib Roast or 2 Rib Bone in Rib Roast
- 10 Cloves of garlic
- 2 TBS Olive Oil
- 2 Tsp Salt
- 2 Tsp Pepper
- 2 Tsp Ground Thyme
Place your roast fatty side up in a roasting pan. If your roast is boneless, place the roast on a rack in the pan.
Peel and mince the garlic in the food processor.
Once you have the garlic minced, add olive oil to the garlic and pulse a couple times until well blended. Pour the mixture into a bowl, add salt, pepper, and thyme.
Spread the mixture over the fatty layer of the roast, if you have some
extra you can spread it down the sides as well. Let it sit until the
roast and mixture are at room temperature.
Preheat your oven to 460 degrees Fahrenheit. Cook roast for 12 minutes,
then turn the temperature down to 400 degrees Fahrenheit for 8 minutes.
Finally turn the temperature down to 325 degrees Fahrenheit and cook until done. (At
this point, if you are using a large roasting pan and plan to make
the pan gravy, you may need to add a cup or two of water at the bottom.) It should take about 13-17 minutes per pound. For rare remove the roast from the oven
at 115 degrees Fahrenheit, for med-rare remove from the over at 135
degrees Fahrenheit, and for well done remove from the oven at 155
degrees Fahrenheit. Let the roast sit under a foil tent for 20 minutes to finish cooking
and settle.
TO MAKE PAN GRAVY
The pan gravy for the Rib Roast is very simple. First take 1/2 cup of
the pan drippings and set aside, you will need this for the Yorkshire Pudding
recipe.
Pour a can of beef broth or 1 cup of water and a beef bullion cube into a pot. Add remaining pan drippings. Bring to a rolling boil. Mix 1 TBS cornstarch into 1/4 cup COLD water. (Must be cold) Add this to the boiling broth and drippings. Simmer until thick then remove from heat.
Pour a can of beef broth or 1 cup of water and a beef bullion cube into a pot. Add remaining pan drippings. Bring to a rolling boil. Mix 1 TBS cornstarch into 1/4 cup COLD water. (Must be cold) Add this to the boiling broth and drippings. Simmer until thick then remove from heat.
CAST IRON SKILLET YORKSHIRE PUDDING
INGREDIENTS
Preheat the oven to 450 degrees Fahrenheit. Sift together flour and salt and set aside. Beat together the eggs and the milk until it is light and foamy. Stir in the ingredients until incorporated, it is ok for there to be some lumps. Do not over mix this.
- 3/4 Cup Self Rising Flour
- 1/2 Tsp Salt
- 3 Eggs
- 3/4 Cup Milk
- 1/2 Cup Pan Drippings
- Cast Iron Skillet
Preheat the oven to 450 degrees Fahrenheit. Sift together flour and salt and set aside. Beat together the eggs and the milk until it is light and foamy. Stir in the ingredients until incorporated, it is ok for there to be some lumps. Do not over mix this.
Pour the meat drippings into a 10" cast iron skillet.
Place the skillet in the oven until smoking hot. Carefully remove the
pan and pour in the batter. Place back into the oven and cook until
puffed and dry, about 15-20 minutes.
I typically make this dinner for holiday parties or birthdays/anniversaries/etc... It is delicious and absolutely worth the price!
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