It’s not every day that we indulge in a prime rib dinner, so this extravagance is reserved once a year for our Christmas day dinner only. With that said, you can tell that neither my husband or myself are pros at preparing prime rib. However, my mother has a recipe in our family cookbook that’s right on par for the perfect P.R. It involves several hours of slow cooking on low oven heat, and then standing for an hour or so, all depending upon the size/weight of the rib roast. Secondly, a rich ‘au jus’ is a must to pour over (or dip into) the meat.
We enjoy prime rib more on the rare side and others in the family like it cooked a bit more medium-rare. So cut the outer slices for those who want their meat medium-rare, and cut more towards the center for those more rare slices.
This should make everyone happy, happy!
As traditionalists, we always ladle large bowls of homemade tortellini in brodo first before anything else is ever served. Holidays would never be complete without this pasta soup! For a side dish beside the prime rib, we kept it simple with baked potatoes (with butter and/or sour cream) alongside a fabulous spinach salad and fresh bread. Dinner was just perfect, not too much and not too skimpy . . . just right with room left over in our tummies for some sweet desserts!
A bowl of Tortellini in Brodo with freshly grated Parmiggiano cheese sprinkled on the top.
Lighting the candles on the table (before dinner).
- Prime rib roast
- 1 lb. ground beef
- 4 Tbsp. Kitchen Bouquet
- 4 Tbsp. beef bouillion (I use and recommend "Better Than Beef")
- Freshly cracked sea salt (4 Tbsp.) and black pepper (½ tsp.)
- Place the prime rib in a large, deep roasting pan with 1/2″ of water poured into the pan.
- Do not season the meat at all.
- Cook for 17 minutes per pound on 350 degrees.
- Keep adding water throughout the cooking time.
- Let the prime rib sit outside the oven for one hour prior to slicing.
- Boil 1 pound ground beef in hot water (the two combined should equal 3 quarts) for 10 minutes.
- Add 4 Tbsp. Kitchen Bouquet
- Add 4 Tbsp. beef bouillion (try not to use the cubes, but rather use the moist jarred version).
- Add 4 Tbsp. salt and 1/2/ tsp. black pepper
- Strain and keep all the liquid.
- Add this mixture to 3 quarts of cold water.
- After chilling, remove all of the fat from the top surface of the au jus.
- Bring back to a super HOT temperature on the stove and serve at this very hot temperature over the prime rib.