Here’s a unique chefs trick for perfectly cooking prime rib. This simple method takes the guesswork out of cooking that all-important holiday dish we love to eat but are sometimes worried about cooking! This is a simple two-step heating process that will take the cringe out of that first slice and allow you to focus on creating a delightful sauce to accompany your perfectly-cooked prime rib.
For the prime rib:
1- 4 bone standing prime rib roast, 10 pounds or more
1 cup whole wheat flour
Lots salt and freshly ground pepper
For the Sauce Raifort
1 cup mayonnaise
2 tablespoons Worcestershire sauce
1/4 cup horseradish
1/4 cup green pickle relish
2 tablespoons Dijon mustard
Let the roast stand at room temperature for a minimum of 3 hours.
Preheat your oven to 500 °F (260 °C).
It’s worth it to spend a few dollars on a good oven thermometer and double check your oven temperature.
Rub the entire surface of the roast with flour, salt and pepper. Place roast in a roasting pan fat side up and then pop it into your hot oven.
Don’t open the oven door. Roast for exactly one hour, then, without opening the door, turn the oven off and let the prime rib continue cooking, undisturbed, for 2 more hours. No peeking, no checking! Use this time to whip together the mayo, Worcestershire, horseradish and relish into a quick classic Sauce Raifort. Remove your prime rib from the oven, slice with confidence, top with the sauce and wait for the applause!
Method Twist: For a 2 bone roast turn off the oven after 30 minutes. For a 3 bone roast, turn off the oven after 45 minutes.
© Chef Michael Smith
Freestyle Twist: Now that you’ve perfected the prime rib use your bravery to experiment with the sauce. Start with yogurt or sour cream. Now add in some flavor twists like pesto, tapenade or any variety of mustard. And don’t just stop at one- make two and let your guests choose their favorite!
Beef stews are a part of cooking all over the world. Cooks everywhere know they can simmer tough, inexpensive cuts of meat in a flavourful liquid then fill their bowls with a rich tender stew. My family loves this “Asian” version ladled over spinach leaves and bean sprouts. It’s a stew and a salad in the same bowl!