{"id":114,"date":"2023-11-30T12:24:14","date_gmt":"2023-11-30T17:24:14","guid":{"rendered":"https:\/\/hbrtwn.com\/fudgy\/?p=114"},"modified":"2023-12-06T10:33:34","modified_gmt":"2023-12-06T15:33:34","slug":"prime-rib-fudgy-style","status":"publish","type":"post","link":"https:\/\/hbrtwn.com\/fudgy\/prime-rib-fudgy-style\/","title":{"rendered":"Prime Rib – Fudgy Style"},"content":{"rendered":"\n

Prime Rib<\/u><\/em><\/p>\n\n\n\n

          I feel pretty sure that there are as many Prime Rib recipes as there are stars in the sky so, this is just mine.  Many moons ago there was a restaurant, The Colony House, located at 35 Prioleau Street.  It was famous for its steaks and prime rib.  I attended a function there and had the opportunity to speak with the Chef.  He saw how interested I was in the prime rib, so he walked me back to the kitchen.  There on top of the stove was a huge pan of au jus.  He told me that if you cooked a prime rib roast in the oven that you would wind up with roast beef \u2013 no doubt about it.  He told me that he was taught that prime rib is finished in the au jus.  Confused, yes, I was but there was more.  He had a prime rib on the stove that was not much more than raw.  He sliced a piece and laid it in the au jus which was just in a stage of steeping.  After about 30 seconds he removed it and handed it to me.  I sliced it and to my surprise, the center was still rare, and the flavor was wonderful, exceptional.  He said a \u00be inch cut was 1 minute in the jus for rare, 1 \u00bd minutes for mid rare and so on.  I have fixed my rib like this from then on and people seem to really enjoy it.  This is the recipe that I will share with you, but you can always cook it to temperature and ladle the jus over the meat.<\/em><\/p>\n\n\n\n

7\u20138-pound Rib Roast \u2013 I get mine from Wildforksfoods.com and I get the bone-in\u2013prime for $20 per lb and for prime that is a good price.  I checked with butcher shop in Mt Pleasant and it was $40 per lb for prime 2 years ago.<\/em><\/p>\n\n\n\n

Olive oil<\/em>
Kosher salt & cracked black pepper.<\/em>
Boars Head horseradish sauce<\/em>
<\/p>\n\n\n\n

Sauce<\/em><\/p>\n\n\n\n

64 oz of beef stock \u2013 unsalted<\/em>
4 pkgs of Knorr Au Jus or Brown Gravy mix<\/em>
1 bunch of fresh tarragon<\/em>
1 stick of unsalted butter<\/em><\/p>\n\n\n\n

Foil<\/em>
Wooden toothpicks \u2013 soaked in water for 1 hour.<\/em><\/p>\n\n\n\n

FIRST -take the beef out and place it on the counter and allow it to come to room temperature – several hours<\/p>\n\n\n\n

In a heavy bottom Dutch Oven, melt one stick of butter \u2013 off the heat, pour the contents of the gravy mix into the butter, whisk to combine \u2013 add the beef broth and tarragon and bring to a boil to thicken \u2013 remove from heat and cover and allow to sit on the stove and somewhat steep -it is really better to do this the day before and allow all of the flavors to meld and then reheat on the day of service \u2013<\/em><\/p>\n\n\n\n

Now, on to the beef \u2013 place the rib onto a roasting pan – this is my own twist because I have no use for well-done ends of the rib but if you do, skip this step altogether \u2013 pull a piece of foil off of the roll about 8-10inches \u2013 fold it in half and then in half again \u2013 press the foil sandwich against the end of the rib and secure it with 5 to 6 toothpicks pushed in at a steep angle to hold the foil in place \u2013 repeat on the other end \u2013 trim the foil to mimic the shape of the rib \u2013 now pour some olive oil onto a paper towel and wipe the rib completely \u2013 put a good layer of salt and pepper on the fat cap \u2013<\/em><\/p>\n\n\n\n

Cut the broiler on high \u2013 place the rib into the oven and sear the fat cap until you have achieved a char on the beef \u2013 3-5 minutes depending on the oven \u2013 remove and place pan on the stove or counter and allow to rest there for at least 30 minutes while oven cools to 275 degrees \u2013 when the roast is cool, spread on a layer of the Boars Head horseradish sauce on the roast – now bake at 275 degrees for about 20 minutes per pound for rare \u2013 at about 2 hours, stick the roast with a GOOD instant read thermometer \u2013 that should give you a good barometer of where you are in the process \u2013 at 115 degrees, take roast from oven and allow to rest for 15 minutes \u2013 there will be approximately a 10 degree carry over cook  \u2013 bring the beef stock sauce to a very warm, not boiling stage \u2013 slice the steak size pieces from the rib and place cut pieces into beef sauce \u2013 1 minute to finish to med rare, 2 minutes to medium and so on \u2013 they will be delicious and if there is someone that wants a little more doneness, back in the broth<\/em><\/p>\n\n\n\n

COOKS NOTE: When you buy a rib roast, it is better to get the “bone-in” but be sure to have the butcher to “bone and tie” the roast for you so that you will be able to slice it when done.<\/p>\n\n\n\n

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Southern Living Cook-Off 2004<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Prime Rib           I feel pretty sure that there are as many Prime Rib recipes as there are stars in the sky so, this is just mine.  Many moons ago there was a restaurant, The Colony House, located at 35 Prioleau Street.  It was famous for its steaks and prime rib.  I attended a function… Continue reading Prime Rib – Fudgy Style<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-114","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts\/114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/comments?post=114"}],"version-history":[{"count":5,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts\/114\/revisions"}],"predecessor-version":[{"id":126,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/posts\/114\/revisions\/126"}],"wp:attachment":[{"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/media?parent=114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/categories?post=114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hbrtwn.com\/fudgy\/wp-json\/wp\/v2\/tags?post=114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}