Prime Rib with Caramelized Onion Jam and Horseradish Cream

I made prime rib on Thanksgiving instead of turkey.  Because I’m a maverick.  Also, because prime rib is impressive and really hard to screw up.

The drawback of prime rib is that it’s a pretty pricey cut of meat.  Which is why I made it on Thanksgiving, because I was cooking for five.  Just know that it’ll be a little expensive, but the thing cooks itself.  Here’s what you do:

Go to your butcher (yes, a real one) and ask for prime rib.  They recommend 3/4 to 1 pound of uncooked meat per person.  I had 5 people, so I bought 5 pounds (it was 3 ribs) and there were a lot of leftovers.  Just saying.  Also, my butcher is awesome and let me know how long I should cook it, because thicknesses of meat/layers of fat/bone densities are different, as well as how big the roast is, of course, so it pays to ask a meat expert how long to cook meat.  He told me 350 degrees for an hour and 15 minutes for medium rare.  Well, okay.

Prime Rib

5 lb prime rib (according to pound requirements per person)

5 cloves of garlic, sliced

salt and pepper

Take the roast out of the fridge 30 minutes before you want to cook it and let it warm up a bit.  Room temperature meat cooks more evenly than cold meat.  Also, pre-heat the oven to 350 degrees.

Unwrap the meat and prepare a roasting pan with a rack.  Set the meat on the rack and dry the whole surface with paper towels.  With your sliced garlic within reach, cut little shallow slits all over the surface of the meat and shove a little garlic slice into each slit.  Try to be democratic about it and put little garlic slices on all sides.  Then, sprinkle all surfaces liberally with salt and pepper.

Roast for just about an hour.  After an hour, take it out and using a meat thermometer, test the internal temperature at the thickest point.  Medium rare will take place at about 120-125 (a bit under medium rare, actually, but you’ll need to let it rest for at least 20 minutes, so it’ll cook a little longer during that time).  If it’s not at 120 yet, put it back in the oven for another 10 or 15 minutes.  If it is, take it out, tent it with foil and let it rest for AT LEAST 20 MINUTES.

seriously.

After the resting period, using a very sharp knife, cut all along the bones, removing them completely.  (Of course you can cut with the bone and include them in the slices, but they’d be really large pieces, and I had a 3 bone roast for 5 people, so you tell me how to cut it with the bone.)  Then, slice 1/2 – 1 inch thick slices across the grain.

Serve with the sauces and enjoy the compliments.  This was simple and fantastic.  It was as good as any prime rib I’ve ever had in a restaurant, it was juicy, tender and perfectly cooked.  The onion jam I made, by the way, was a perfect compliment.  I should bottle it.  Here’s the sauces:

Caramelized Onion Jam

3 big sweet onions, diced

1/2 cup plus 1 tbsp butter

1 cup red wine (something you’d drink)

2 tbsp  whole grain mustard

1 tbsp honey

1/2 tbsp thyme

salt and pepper

Caramelize the onions in the 1/2 cup of butter for as long as it takes for them to be beautiful and deep brown, probably at least an hour or so on medium heat.  (I did my onions in advance, so the day I made the roast, I just dumped the caramelized onions from the fridge into a pan and heated them up, then adding the rest of the ingredients.)  Add in everything else and reduce to a nice jam-like consistency.  Stir in the final tbsp of butter before serving.  Because what prime rib needs is more fat.

Horseradish Cream

1/3 cup horseradish spread (from a jar, I use it on egg sandwiches)

1/2 cup sour cream

1/2 cup heavy cream or fatty milk, whichever you have

Mix all ingredients together and chill until ready to use.

The two sauces seem fancy but really aren’t.  Also, you’ll be happy the next day when you’re having leftover prime rib sandwiches and have some onion jam to put on them.

– Cat

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2 Comments

Filed under Meat, Recipes

2 responses to “Prime Rib with Caramelized Onion Jam and Horseradish Cream

  1. Look sooo good, adding this one to my “to do” cooking list, :$

    • catsue

      Thanks Francis! It was fantastic and pretty easy if you have a meat thermometer. Also- the good leftovers speak for themselves. =)

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