Recipe: Prime Rib Roast

We were never a turkey household. Prime rib for the win. Prime rib all the way. 
  
I never owned a meat thermometer, by the way. I compute in my head and decide when I smell it's ready. So far... it's been accurate. 

Luckily, we live so close to our grocery store. And luckily again, their beef is just sooooo delicious. I don't even think the word "delicious" gives it justice. We've tried a lot of butchers and groceries here and we're just so happy with the quality of beef we get from Real Canadian Superstore. It's milky, succulent, tender, and just so drool-worthy. Every time we get a craving for beef, we don't even think about it anymore. Even if we've already gone to another grocery for our loot, we'll still pass by this one just to get their beef. Easy because it's an extraction - grab the beef and make a run for the counter. 

The first Canadian Thanksgiving we celebrated here, I cooked Duck a L'orange. It was good... but it didn't hit the spot. Everyone finished it too, so that was great. I was still searching for that "mmmm... rub-my-belly" kind of thanksgiving meal. We weren't into turkey also. Mainly because it was too big for us to finish. So enter the prime rib.... Now this will make you rub your belly. It will also make you black-out for a bit, not ever knowing what happened for a few minutes in your life after finishing the plate. So far, since the first thanksgiving, I've been making prime rib ever since. And not just thanksgiving, for every holiday as well. Christmas? Easy menu. And luckily, it's never failed us. Satisfied bellies and worth every dollar. If you don't finish the whole thing at dinner, you're sure to be kept satisfied with the leftovers and the glorious prime rib sandwiches you can make the next day. Keep in mind... we've had prime rib salpicao and steak and eggs the next day too. (Also keep in mind to NEVER book your doctor's check-up anywhere near after you eat this meal. You might just end up hearing "you have to cut down on...." .... DOOM.)

To balance out the meat sweats, I always accompany my roasts with seared and roasted tomatoes, roasted garlic, some asparagus, and even a salad. Carlo just goes all Filipino and eats it with rice. Kidding (but yeah... if there's rice... it's over). I also make some mashed potatoes or baked potatoes to go with this. And don't ever forget the gravy!!! Sometimes, I make a béarnaise sauce to heighten the cholesterol. Like it's not enough. Lastly, I drizzle some truffle oil or sprinkle our servings with truffle salt. (As I'm typing this, I can hear my tummy protest.)

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Prime Rib Roast (bone-in)
As a general rule, I always compute 15 minutes to a pound. The first 20 minutes is to blast it with heat, searing it to seal the juices in, then lower the temperature to roast it slowly. 

You'll need the following: a baking dish (pyrex) or a roasting pan, a chopping board, and a sharp carving or chef's knife. 

Ingredients
5-6 lbs of Prime Rib (bone-in, about 3 bones; this is around 3kg)
Garlic powder
Salt
Pepper, freshly ground
Italian seasoning (optional, or oregano)

Optional - truffle salt or truffle oil (before serving)

Procedure
1. Preheat the oven to 420F.
2. Generously season the whole prime rib with garlic powder, salt, and freshly ground black pepper. Add some italian seasoning if you like. Let this sit covered in the chiller for a good 45 minutes to an hour.
3. When ready to roast, place in a roasting pan or a baking dish (pyrex) and place in the middle rack uncovered at 420F for 20 minutes - set the timer.
4. After 20 minutes, lower the temperature to 325-350F. As a general rule, I always compute 15 minutes to a pound if you want it medium to medium well. If you want yours a bit more rare, use 12 minutes to a pound. For this particular roast, a total of 1 hour and 30 (to 45 minutes) minutes will do.
5. Once it’s done, place it on the countertop and cover with foil. Let this rest for another 15-20 minutes. You want this to rest so that the juices inside calm down, redistribute evenly throughout the whole roast, and stay juicy. If you slice it too soon, the bubbling yummy juice goodness will just drain out.

 
 

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*If you want to prepare this with roasted tomatoes, sear the tomatoes first on a hot pan. I always use vine tomatoes (I find they're sweeter and hold better when roasted). Just before the last 20 minutes of the prime rib, add it to the baking dish so it can roast together. 

**The same for the roasted garlic. Using a whole head of garlic, slice off the top and season the garlic head with salt, pepper, and a drizzle of olive oil. Wrap it in foil and add it to the prime rib dish for the last 45 minutes. It will roast together as well.

***Oh the possibilities of left over roast!!!! For breakfast, if you go all-out Filipino-style, make some garlic rice and fry some eggs. You'll have a very fancy "tapsilog". You can also have the steak slices heated and served with some scrambled eggs and toast. Another option would be making a steak Eggs Benedict for breakfast! I could go on and on. Make a steak skillet. Make some fajitas. Make a steak salad with a medium-boiled egg. Make some French dip sandwiches. Make the ultimate steak and bacon sandwich! Maaaannnn.... my tummy's really mad at me now. 

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