My youngest son is a total carnivore. His big request for both Thanksgiving and Christmas was for me to make again the Prime Rib I had made the Christmas prior. His request was that it was freaking amazing! How can a Mom refuse that type of praise??
Ingredients
One 6 to 8 pound bone out prime rib. (We spoke to the Butcher at Sam’s and it was cut to order)
1/2 cup fresh Italian parsley chopped
1/2 cup fresh tarragon chopped (If not available you can use dried)
1/4 cup fresh thyme leaves chopped
2 tbsp. each kosher salt, pink Himalayan salt, white pepper, and fresh ground pepper.
1/4 cup grapeseed oil
Directions
Preheat oven to 350 degrees
Trim excess outer fat from the roast. Be sure to leave some fat, to keep the roast moist. Mix together all of the fresh ingredients as well as the salt and pepper mixture. Take the grapeseed oil and massage the entire roast. When the roast is totally oiled, take your herb/salt mixture and coat the entire roast. Let roast stand for at least ten minutes to allow the roast to come to room temperature. Put the roast into the oven in a roasting pan with a roasting rack. Cook the roast to an internal temperature of 125 degrees. This is the median temperature for medium rare. Remove roast and allow the roast to rest for ten minutes,
Peppercorn Sauce
1/3 cup minced shallots
2 cloves minced garlic
1/4 cup cognac
1 cup left from the roasting pan beef broth or beef bone broth
1 tbsp. black peppercorns coarsely ground
1/3 cup heavy cream
Pan drippings from rib roast
2-3 tsp. Dijon mustard
4 tsp. cornstarch
Directions
Sauté shallots and garlic cook for 1-2 minutes until translucent. Add 1 tbsp. of pan dripping to skillet. Deglaze pan with the cognac. Make sure you scrape all the good bits from the bottom of the pan. Add stock and peppercorns. In a small bowl mix together the heavy whipping cream and cornstarch to create a slurry. Whisk into pan add Dijon mustard and continue to whisk until smooth.
Serve the roast and sauce separately. You never know who may or may not prefer sauce. Also, add a side portion of horseradish sauce (from the grocery store) as an alternative.
Enjoy and let me know what you think!
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