|PRIME RIB WITH MUSHROOM SAUCE|
Before I get to the recipe, please tell me what you think of the new design of my blog? It's cleaner and more professional looking, I think. Feel free to send me feedback.
Okay,so Prime Rib is a holiday staple.Whether it be for Christmas Day or an elegant New Year's Eve celebration.
But roasting the perfect prime rib can be chore. My "traditional" recipe requires turning the oven off midway and not opening the oven door. But how impractical is that if you don't have a double oven. Still, I'll share that previous post with you here:
Now my own recipe reinvented. You only need three ingredients. And I took a little help from the store.
I've gotten flack in the past, as has hubby from cooking contesters like us for using steak seasoning. Truth is, it's delicious on here. And if you can go to the warehouse store and purchase a big container of it, why buy all these little bottles of this and that which you may or may not use again? Really?
You can certainly substitute your own steak rub. But I encourage you to try this recipe and tell me if it's not delicious without all the fuss. That is why I call this post, "A Simple Way to Roast Prime Rib."
As a side note, I made a simple porcini sauce for my prime rib by using these ingredients:
I simply added the dried mushrooms to the wine and put them into the microwave for 30 seconds. Then I reduced the Marsala wine with the mushrooms and beef stock down to half. I added in the garlic braise as well as the concentrated broth. Butter is added a little at time thicken. Salt and pepper are added last and to taste.
So here we go with the prime rib.
1 prime rib roast, bone in (about 4 1/2 lbs)
1 tablespoon grill seasoning for steak
1/2 tablespoon dried Herbes de Provence
Preheat oven to 475. Place roast in pan on rack. If roasting potatoes, I suggest you place those right on the rack next to the roast.
Place in oven and roast for 30 minutes.
Reduce heat to 375 degrees. Do not open oven door.
Continue to roast for 85 minutes until internal temperature is 140. Cover lightly with tin foil to tent. Carryover cooking with fifteen minutes under the foil should bring the roast to medium rare: 145 degrees.
Yeah, it's that easy!
I'll see you next year. And, yes, I know that's a lot of sour cream on the potato, but it's a holiday.;.)