Saturday, November 24, 2012

Prime Rib Roast

I had a great time over Thanksgiving cooking with my food - loving family!  Every occasion that we get together in Nashville, Arkansas, the food is the star and central point of conversation, whether it's Easter, Christmas, or a random weekend when we could all get together!  Same goes for get togethers in Little Rock, Dallas, or Cabot!
Green bean & bacon bundles made a great side dish for the big day!  We all spent enough time together to eat everything from crawfish to baby back ribs to steamed mussels to pho, which was actually around for days.
My dad bought the prime rib roast, and I decided to brine it for flavor.  Then I consulted on the cooking time and method with my oldest brother Huy.  We estimated it to be about a 6 lb. roast.
Luckily Dad had a nice bottle of Malbec at the house to compliment our lovely red meat.  It was a wonderful Thanksgiving!

My idea for brining the prime rib was to add flavor, because so many restaurants serve pretty tasteless prime rib. I had also seen this brined prime rib recipe from Sunny Anderson on Food Network. The outcome impressed my family pretty much!

Brine:
  • 8 cups cold water
  • 1 cup salt
  • 1 cup sugar
  • 1/2 cup garlic powder
Rub the roast with the garlic powder.  Dissolve the salt and sugar in water, add to the prime rib roast, and cover.  Let sit overnight in the fridge.

The butcher should have cut the bones off, then tied them back with string so that you can use it as a rack, but it will be easy to remove after cooking.

Roast:
  1. Remove the roast from the fridge 1 hour prior to cooking. 
  2. Preheat oven to 450 degrees.  Lay the roast, fat side up, on top of a foil - lined pan with a rack on top.
  3. Insert a meat thermometer.
  4. Roast for 15 minutes fat side up.
  5. Reduce heat to 325 degrees. Set the thermometer to medium rare.
  6. Let the roast rest about 20 minutes before slicing.
Sauce:
  1. Remove excess fat from pan drippings. 
  2. Pour the rest into a pan on the stove top.
  3. Add a cup of red wine and a cup of beef broth.
  4. Heat to a boil, then simmer until reduced.  Add 2 tbsp of butter and stir till melted.

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