My mom makes a great prime rib. She roasts potatoes and bell peppers in the roasting pan along with the meat so they cook in all the drippings. It’s so good. In her words, “It’s my favorite entertaining meal. So easy, yummy, and you get to enjoy your guests without concentrating on the food.” I’ve never made her prime rib recipe before, but last weekend I had my chance.
On Saturday, Andrew and I hosted our friends Cory and Margaret, and Shane and Savannah for dinner. I have no photo of them. Despite telling them I was going to take their picture specifically for this blog post, I had too much fun merrymaking that I completely forgot. So it goes. Anyway, I wanted to make a good ole’ meat and potatoes meal, and what better way to do that than with prime rib? So I emailed my mom for the recipe (full recipe at the end of this post).
Although three ribs worth serves six (2 people per rib), I wanted to make sure I had leftovers so I opted for four ribs. Little did I know how much meat that was. I came home with almost 10 pounds of beef, including the bones (because of course I’m going to make stock with it). My mom only gave me a general cooking time: 1 1/2 hours for three ribs, 2 hours for four. Because I had so much meat, I wanted to make sure I cooked it long enough so I Googled prime rib cooking times and came across this great post on prime rib by Simply Recipes.
It was quite thorough about cooking times:
- 12-14 minutes per pound for rare (115°F)
- 15-17 minutes per pound for medium rare (120°-130°F)
The post goes into more detail about other factors that affect cooking times, so if you are planning on making this at any point, I highly recommend reading it. I found it really helpful and adapted my mom’s recipe to include some of their tips. (And by the way, my mom was almost spot on about the 2 hour cooking time. Without the bones, the roast came to 7 1/2 pounds. Do the math and you are at just about 2 hours depending on how rare you want it. Goes to show you should always listen to your mother!)
When I seasoned the meat and added the chopped the veggies, my roasting pan was quite full:
I popped this baby in the oven and it didn’t take long for the apartment to start to smell amazing. While the beef was roasting, I prepped a salad of radicchio, butter lettuce, shaved fennel, and a champagne vinaigrette. It’s a simplified version of Bon Appetit’s Crunchy Winter-Vegetable Salad, and looks very homey in my grandmother’s wooden salad bowl set.
The salad didn’t take long to prepare and with the rest of the meal in the oven, not needing any attention, I had over an hour to spare before our guests arrived. I actually had time to test-drive the featured cocktail of the evening and actually finish it! Cory and Margaret are big whiskey fans, so I decided to make whiskey sours using a recipe from RecipesPlus. I had a bunch of Meyer lemons thanks to a colleague who literally brought in buckets of them to work, and with the orange syrup leftover from my candied orange peels, I had the ingredients to make the best whiskey sour I’ve ever tasted. Now I need to candy more orange peels just so I can get the syrup so I can keep making this cocktail. It really was that special ingredient that lifted it from being a good cocktail to Captain Awesome.
The prime rib was done just about when my friends arrived, which was perfect because we were able to have a cocktail while the meat rested. It turned out beautiful. It was juicy and tender and pink and silky from all the marbled fat that makes this cut of meat “prime.” I was quite impressed with myself. I will be the first to tell you everything that I did wrong with a dish. That’s kind of what this blog is all about, but I really can’t cut myself down this time. I did a fantastic job and I don’t mind tooting my own horn at all. We joked about never needing to go to The House of Prime Rib when you can just come to the Kim’s.
But I’m not done yet. Because there is still dessert. Andrew and I were in Napa the weekend before last and had a great pots de creme at Zuzu, one of our favorite restaurants up there. As I was eating it, I thought, “I could make this.” So I did. I found recipes for pots de creme that call for baking the custard like creme brulee. That’s kind of pain to do, so I opted for a simpler Pots de Creme recipe from the Food Network where you slowly thicken the milk, cream, egg yolk, and sugar into a custard and blend it with chocolate. From there you pour it into whatever dishes you want to serve it in and chill in the fridge for a couple of hours. Because it needs a few hours to set, make this in the morning you are going to serve. Then all you need to do when it’s dessert time is top with whipped cream, grate some chocolate over it for pizzaz, and you have one hell of a dessert.
This was the most stress-free dinner party I have thrown yet. I wasn’t scrambling to set the table, or running around crazy doing the final steps for multiple dishes. Everything was ready, on time, with space to enjoy a cocktail and most importantly my guests. Prime rib is now my favorite entertaining meal. So easy, yummy, and you get to enjoy your guests without concentrating on the food. Words (and food) never rang truer.
- 3 ribs of prime rib (bones removed). If you’re my mom you give the bones to the dog. If you’re me you freeze them for stock.
- Herbes de Provence
- Rock salt (or any course salt you have on hand)
- 4 russet potatoes
- 2 green bell peppers
- 1 large yellow onion
- Take the meat out of the fridge 3 hours before roasting to get it to room temperature. Place in roasting pan and cover the entire roast with rock salt.
- When it’s time to roast, preheat the oven to 500°F.
- Meanwhile, dice the potatoes, bell peppers, and onion. Mix together and drizzle with olive oil.
- Pat the roast dry with a paper towel. Generously season all over with with Herbes de Provence.
- Add the potatoes, bell peppers, and onion around the prime rib.
- Roast for 15 minutes at 500°F, then turn down to 325°F and roast for about 1 hour and 15 minutes (12-14 minutes per pound for rare and 15-17 minutes per pound for medium rare).
- Take out prime rib and let it rest for about 20 minutes.
- Mix the potatoes and taste for doneness. If the potatoes are not fully cooked, leave the oven on and continue to cook while the meat is resting. If they are cooked, turn the oven off and keep the potatoes in the oven to keep warm.
- Slice the prime rib and place on the serving platter. Arrange potatoes around the meat and serve!