So I decided to start with a classic holiday dish that can be prepared for special occasions like Christmas, Hanukkah, Tuesdays, or getting a sweet parking spot at Wal-mart-- PRIME RIB. I picked up a 7.5 lb prime rib roast from my local Safeway grocer for approximately $24, a great deal and a good excuse to indulge my taste buds as a holiday treat. My prime rib looked like this:
For starters, I trimmed off any fat more than about 3/4 inch thick until it was a uniform thickness throughout. Then I let it sit out covered with plastic for about 45 minutes until it reached room temperature. Then its time to season that shit. I made a paste of about 10 cloves of garlic, minced, 2 tbsp olive oil, 2 tsp coarse kosher salt, 2 tsp coarse ground black pepper, and 2 tsp of dried thyme. Put all the ingredients in the bowl, mix thoroughly until it's a uniform consistency, and you can even use a mortal and pestle to make it into more of a paste if you want to, though I didn't this time in the interest of saving time. Rub the mixture on the fat side of the prime rib and place in your roasting pan bone-side down.
During this time I also cooked a baked potato, coated with a thin layer of olive oil and rubbed with kosher salt and coarse ground black pepper. It cooked at 425 Fahrenheit (220 Celcius) for 1 hour, unwrapped. I don't wrap my baked potatoes in foil because I find that the olive oil and salt draw the moisture out of the inside of the potato and allow it to be released, so the inside of the potato ends up nice and dry and fluffy while the outside skin ends up delicious and crispy. Wrapping it with foil seems to inhibit this process so I just skip it. Different strokes for different folks.
Anyway, once your prime rib has roasted for the appropriate amount of time, take it out of the oven, cover the pan with foil, and let it sit and rest for about 20 minutes. This allows all the juices to reabsorb into the meat so your roast stays juicy when you cut it. After 20 minutes have passed, cut your rib roast and dig into that shit like the world was ending tomorrow. It should look something like this (notice I scorched the garlic, so I probably could've used a lower heat initially, but it still infuses a nice garlic flavor into the meat and is delicious).
|If you ever find yourself gazing down upon a feast such as this, thank your god, for you have been blessed.|