Prime rib completes Christmas dinner

Prime rib is an excellent choice of meal for the Christmas holiday. It was traditionally carved in thinner slices in England.

Prime rib is an excellent choice of meal for the Christmas holiday. It was traditionally carved in thinner slices in England.

From the first Christmas as a child to the current Christmas as a grandparent, traditions are built and passed on. We look forward to the twinkle of the lights on the tree, the smiles of our families and laughter of the children.

One of the most enjoyed and talked about traditions is the food and the smells of our Christmas home. Hot mulled wine, Tom and Jerry’s, fresh baked pies and breads, glazed ham or the traditional beef roast. For many, the roast selected for Christmas dinner is the ever-famous prime rib.

Prime beef is known for its marbling. Traditionally roast with a generous cap of fat and the ribs still attached, the succulent quality of this rib roast cooked medium rare surpasses all.

In our western style we like to serve a hearty slab of roast with jus and pungent horseradish.

From its origin in merry old England, it was traditionally carved in thinner slices stacked together on the plate so the flavorful jus could mingle between the layers and accompanied by Yorkshire pudding, a popover style bread, baked in the roasting pan after the rib is removed to rest before slicing.

Whichever method you enjoy, you don’t need the ribs attached or the massive fat cap to prepare a nice roast for the holiday. There are many methods of preparation, ranging from salt crusted to slow cooked, hot roasted or smoked. I will share one method for a leaner and very flavorful method.

Season the boneless rib roast one to two days before it is to be cooked. Starting with salt, sprinkle a generous portion over the entire surface of the meat including both ends. It is very important to start with the salt as it will assist in the applying the garlic later. Secondly, apply ground black pepper in the same way. Lastly rub the entire surface with finely minced garlic, not less than ¼ cup for a full 13 pound roast. Cover and refrigerate.

Allow the roast to warm for one hour at room temperature before placing in the oven. Preheat your oven to 450 degrees standard oven or 425 degrees convection oven. Arranging the roast on a meat rack in the roasting pan, place the roast in oven for 30 minutes standard oven or 20 minutes convection oven. Do not open the oven. After the searing time, turn the oven to 275 degrees standard oven or 250 degrees convection oven for one hour for medium rare or until your meat thermometer reads slightly less done than you would find perfect. The beef will cook more as it rests while you make the jus and the Yorkshire pudding. Happy holidays.

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