Christmas Prime Rib

Christmas was Grandma's favorite time to really shine in the kitchen. She typically planned the menu weeks in advance and executed the plan flawlessly and on budget. As she grew older, the only real assistance she required was to lift the heavy pan from the oven. She took care of all the rest with her loving hands.

She didn't have prime rib every Christmas but we were filled with glee when she did because it always tasted better than what we could ever get at a local restaurant. I think it was because she made it with so much more love and care! 

Here are her technical "secrets." (Add your own love and care for your family!)

Grandma would always be up early when she was cooking for us on holidays and the first thing she did was take out whatever meat she was cooking and let it sit on the counter to "warm up." She knew it helped make it tender and flavorful. Matter of fact, she used to do this with almost every meat she cooked...get it warmed up on the counter. That was her first "secret."

The second "secret" was sealing in the juices by searing. But how do you sear a prime rib, you ask? Because a prime rib is usually quite large, it's impossible to sear it in the traditional way, so Grandma would rely on a very hot oven for about a half hour or forty-five minutes to form that wonderful crust on the outside of the roast and seal in the juices. (She told us that you could do this with smaller roasts too. Even an inexpensive cut of beef could be made into a mock prime rib, but it's quite expensive to heat up the home oven to that temperature for a small roast, so stovetop searing was totally adequate and the preferred economic choice.)

We will be using her Prime Rib recipe this year, bringing back so many of those special Christmas memories. Grandma will be supervising...in spirit, I'm pretty sure of it!

Christmas Prime Rib

1 10# standing rib roast

2 cloves garlic

2 Tbsp salt (we use Kosher crystals)

2 tsps ground pepper

Take the roast out of the refrigerator (and out of its wrapping) 2-3 hours before you plan to cook it to bring it to room temperature. 

When close to cooking time, adjust your oven rack to accommodate your larger roasting pan, and preheat to 450F. Place the roast in the pan, rub with garlic all over, then spread a thick coating of salt and pepper on the outside.  Roast for about 30-45 minutes leaving the door closed the entire time. 

After initial cooking time, lower the temperature to 325F keeping the door closed. Continue roasting in this slow oven for 1-2 hours until internal temperature reaches 120F or to your desired level of doneness. (115F for rare; 120-125F for medium). Continue cooking until desired temperature is reached.

When done, place uncovered on a cutting board to let the meat "rest" before serving (about 15 minutes). Slice 1/4-1/2 inch pieces and serve.