Wow, where does the time go? I can't believe it is almost summer! This whole working full time thing has got me very behind on all my fun stuff. I have a small quilt that has been on the frame for 2 months. Well, maybe I will get it done in time for Mia's NEXT birthday. You will see by the date on the photos that I have been meaning to do this blog entry for quite a while.
Here is a tutorial on my world renown Salt Crusted Prime Rib. You will also see them called a standing rib roast.
You will need: A roast; this one is about 4 pounds, Garlic, Black Pepper and Kosher Salt, meat thermometer and a baking pan.
Here is the roast, that little strip on the left is called the lip (and is my favorite piece--yum)
It is also bone-on. If this were a larger roast I would cut and tie it. This is when you slice the bones off the roast cutting right up against the bones so they all come off together--then you tie the bones back onto the roast with kitchen string during cooking. Cutting the bones off just makes it easier to slice and serve. Your butcher will also do this for you. Even at Fred's or Safeway- you just need to buy at a time when the butcher is at the store...
Ahhh garlic. Peel several cloves of garlic (the more the merrier and it depends on the size of your roast.
If the cloves are really fat I usually slice them in half LENGTHWISE.
Pierce your roast in an "X" about an inch into the meat , every couple inches. See the fat on the top? It's called the fat cap and you want to leave it intact (unless is super thick, then you could shave a bit off)
Poke the garlic cloves into the X's
This is where the term "garlic studded" comes into play...
Next, LIBERALLY pat black pepper all over the top of your roast.
Now for the salt crust- gather a bowl and some water.
Gradually add water, stirring it into the salt until you can make a loose ball with it
Now make a base layer of the wet salt about the same size as your roast in your baking pan- no need to grease the pan or anything.
Place your roast on the salt bed, bones down, garlic on top
Using a spatula, gently pat the wet salt on the top of the roast try to get at least a 1/4" thickness.
Now, this is trickier, gently pat wet salt on the sides of the roast, some will fall of but try to get as much coverage as you can.
It's very important to have a meat thermometer for a roast. Poke the thermometer into the center of the thickest part of the roast. roast in a 350 oven about 20 minutes per pound and pull the roast when the temp is about 130-- Then let the roast rest for at least 15-30 minutes out of the oven; it will continue to cook and the juices will settle bringing the temp up to 140 which will be med-rare in the very center--medium on the edges where the roast is smaller. The end cut is the 2 outside slices. Brant and Lindsay are "butt cut" eaters!
Roast some lovely veggies to accompany your beautiful Prime Rib. I have Broccoli, Cauliflower, Red Onion, Fennel and Mushrooms with Olive Oil and Penzy Lemon Pepper for seasoning.
Slice your veggies as close to the same size as possible. If you haven't tried fennel- you are missing out, its a real treat and very good this way.
Place your sliced veggies in a baking dish, drizzle with olive oil and shake on the lemon pepper- don't be shy with your seasoning!
This can go in the oven with your roast during the final 15 minutes and while the roast is resting. Toss the veggies around after about 15 minutes and test for doneness. Dont' overcook them, you want them to be a little al dente'
I'm serving a terrific Alexandria Nicole 2009 A Squared Cabernet with this roast. It is almost brick color in the glass, aroma is plumb-y goodness. It was smooth with a slightly tannic finish. Not as complex as their other Cab- but it was less expensive and younger.
OK- here is our rested roast. Pull the Thermometer out (might still be hot-watch out)
Lift off the crust- see how the salt is now solid? Throw the salt away.
I have now cut the bones off- If this had been cut and ties before cooking you would just have to cut the kitchen string and remove the. Bones go immediately into a zip back in the freezer- Beef Barley Soup is for another day! I will try to remember to blog it next time so you can see it. It's one of Brant's favorite of all the home-made soup I make.
AAAAHHHH a perfectly medium rare prime rib roast. It don't get much better then this. Enjoy!
