I feel the need to mention my other half, the one that fills the fibers of my heart, and makes it beat, one beat faster than it probably should- let me introduce my beautiful and most kind and loving husband…hmmm… I think I will give him a stand in name, because I know that I would stock him if I wasn’t married to the man!
All joking aside lets call him Tim Riggins- Riggins for short. If you don’t know who that is, you should probably Google that name right now. What happens to your heart is normal. Don’t feel bad about it! We just finished the series Friday Night Lights and I recommend it to all. It is sad to see it come to an end, but if Tim can live on a little longer, as my husband’s stunt man, then that is pretty exciting.
Now that you are done your Tim Riggins Google research, and you basically get the idea of who I am married to, we can proceed… ‘Riggins’ truly is my inspiration for all things. He is such a good man who keeps life interesting, and exciting everyday-day in and day out. Not only is he beautiful and kind, he is talented in the kitchen. What more could a women ask for- right?
He tells me that he has been blessed with a “sophisticated palate”. I think he thinks I could forget this, so he takes it upon himself to remind me quite regularly. Did I mention his unique quality of endless self confidence, and flooded self esteem? Joking aside again, he really does have a ‘sophisticated palate’ – he is naturally incredible in the Kitchen!
‘Riggins’ really is a master of his own kind, and he is gracing us with one of his masterpieces today: Fresh Garlic, Herb Rubbed Prime Rib with Red Wine Shallot Au Jus. Oh yes, he has done it again, let me just say, this prime rib was THEE best I, or any of the other 20 guests over for Easter had ever had. The meaning of Easter was slightly forgotten for the moment and replaced by this show casing piece of meat- it was all anyone could talk about, including myself. “Oh Riggins”, “Wow”, “This is Amazing”, oooooOOO’s and Ahh’s from every corner of the room- I am not even exaggerating. If you want to ‘dress to impress’- this is your golden ticket!
When he’s not working his magic in our tiny kitchen, he is playing with us ( me and Tama- our 3 year old son) or he is surfing, and keeping busy running a restaurant on the North Shore with his six brothers and their dad. The Kahuku Grill is our ‘surfer hole-in-the-wall’ restaurant serving super fresh locally grown foods, and insane signature burgers. You will definitely need to put it on your ‘to do’ list, if you are on the island. The bonus- you can meet ‘Riggins’ face to face! I will do a blurb on the Kahuku Grill sometime in the near future. That way you can taste the food with your eyes until you get your hands on the real thing.
Fresh Garlic Herb Rubbed Prime Rib with Red Wine Shallot Au Jus has been crowned Alpha Male-Ruler and Commander of all dinner tables. This succulent, perfectly seasoned and cooked to perfection beast, topped with a Shallots Herb Red Wine reduction Au Jus demands attention. It will make a statement at any dinner table. If you want a meal that will impress, this will not let you down.
If you follow the simple rules of preparation it is easy to replicate in your very own kitchen. The hardest part is chopping garlic… exactly- anyone can do it following the guidelines below!
Choosing Your Roast
Prime Rib is a very tender, juicy and flavorful piece of meat. It has a few names- rib roast, eye of the rib roast (boneless), and standing rib roast (ribs are still attached). The meat will be more flavorful if the ribs are still attached but a boneles roast is easier to serve. Both are wonderful. We used a boneless rib roast.
Season Simply-Let the Meat Shine
Because the meat already has a wonderful flavor it does not need heavy seasoning or a marinade neither does it need complicated preparation. All we are looking to do is compliment the natural flavor of the meat. We will be using a seasoning rub of fresh herbs, garlic, and pepper (recipe below). You can cover the meat with the spice rub up to 24 hours in advance. If you choose to do this make sure to wrap it tightly with plastic wrap and place in the refrigerator until you’re ready to roast. No need to bring the meat up to room temperature first; you’re going for a pink center, so it’s okay if the outside heats up faster than the inside. Don’t salt the roast until right before cooking ( up to 30 minutes before is fine).
Place the meat in a roasting pan that is only a little bigger than the roast itself. This prevents the juice from evaporating (which you will be using for the Au Jus. For a boneless roast, it’s best to use a roasting rack. If you’ve chosen a bone-in roast, the bones themselves create an natural roasting rack. One side of the meat will have more fat on it; you want this side facing up so the meat will baste itself as it cooks.
Dont’s… do not add water to the pan, and do not cover it.
Timing and Temperature is Everything
There are two methods of roasting low temperature for a long time , or at a high temperature for a shorter time. Your roast will shrink less if you cook it low and slow, but you won’t get the same flavorful, well-browned exterior that a high roasting temperature gives you so it is up to you.
We are going to do best of both worlds by starting at a high temperature to sear the outside, then turning down the oven after 30 to 45 minutes to finish.
If you’re roasting at 325 degrees F (165 degrees C), the meat will take 17 to 20 minutes per pound.- this is the low and slow method. The best of both worlds method we will be doing is done by starting the roast at 450 degrees F (235 degrees C) for the first 30 minutes and then reducing the temperature to 325 degrees F (165 degrees C) for 13 to 15 minutes per pound.
A thermometer is the best way to guarantee the roast turns out exactly how you want it. We did not use one but if you feel more comfortable this is a good choice. For accurate reading, push the thermometer into the middle of the roast while making sure the tip is not touching the fat, or the bone or the pan.
Medium- Rare- 130-140 degrees F/55-60 degrees C.
Medium- 145-155 degrees F/63-68 degrees C.
Note: The roast temperature will rise 5 degrees after you remove it from the oven. Let the roast stand for 15-20 minutes before carving to let the juices return to the center! Be patient! I know its tempting to dig in there! Trust me, if you wait it will be good to you!
The other great thing about serving a roast is that the ends will be the most done and the middle will be the least which helps suit the preferences of everyone at the table.
You are in Shem’s hands now! Good luck…..
Fresh Garlic Herb Prime Rib
Garlic Herb Prime Rib Wet Rub -This works well
1 cup finely chopped parsley
8-10 large cloves of fine chopped garlic
3/4 cup olive oil
1/8 cup fresh coarsely cracked pepper
1/8 cup fine crushed rock salt
1/2 tsp of dill
2 tbsp Montréal seasoning (for crust)- set aside
Take the prime rib out of the fridge one hour prior.
Preheat oven to 450 F.
Generously rub olive oil over entire roast. Follow by rubbing a layer of rock salt and cracked pepper.
If you have a grinder, blend the rest of cracked pepper and salt until very fine. If you don’t have a grinder- eliminate this step.
Mix in a bowl the chopped garlic, parsley, dill, olive oil, salt and pepper. If there is not enough flavor for you, add enough salt and pepper to match your taste. I like a stronger flavor so I add a bit more.
Once wet rub is ready, place Prime Rib on a roasting rack and pour mixture over the top and pat on the sides. Be sure to cover all surfaces of the Prime Rib. Refer to picture. Complete by rubbing Montreal seasoning over the top- this will give your roast a nice crust when finished cooking.
Cook at 450 F for 30 minutes to sear the meat and hold in the juices.
When turning the oven down to 325 F take out the prime rib to get the dripping out of the bottom of the pan. Because the meat is on a rack it makes it easy to take out of the pan. Pour the dripping into a separate bowl and immediately put the roast back into the oven.
Allow the roast to cook at 325 F for 13-15 minutes per pound. We had a 6 lb Prime Rib so we cooked it for a little over an1 hr and 20 minutes.
While you are waiting for Prime Rib to cook you can start on your Red Wine Garlic and Shallot Au Jus.
Red Wine Garlic and Shallot Au Jus
3 tablespoon shallots or red onion finely chopped
4 cloves of garlic minced
3 tablespoon finely chopped basil
1 teaspoon dried oregano
1 cup dry red wine
¼ cup drippings from Prime Rib
¾ cup water
2 Tbsp worcestershire sauce
½ tsp Honey
Salt and Pepper to taste
Pour the ¾ cup of water into a saucepan with the ¼ cup of drippings from prime rib and heat on stove at medium heat. Allow the mixture to boil whisking once you have brought to a boil. Allow mixture to boil for 10 munites. Add salt and pepper to taste.
In a separate saucepan on medium heat add your 2 Tbsp of olive oil. Add shallots and cook for 5 minutes or until clear and then add your garlic, and cook for 1 more minute. Turn off heat and add oregano and basil. DO NOT LET THE GARLIC TURN BROWN; this will ruin the taste of the Au Jus.
Add wine and Worcestershire sauce to the herb mixture. Turn heat on med- low and bring mixture to a simmer. Allow the mixture to reduce by about half stirring every so often. Undercooking it is not as bad as over cooking it.
Once the liquid has reduced to about half add your beef stock and honey. Cook this mixture for about 5 minutes on medium heat stirring often. Taste the mixture and add salt and pepper to taste if needed.
Et voila, once you like what you taste you have your Au Jus.
1 teaspoon prepared horseradish
1 cup Greek yogurt
1 teaspoon garlic salt (or to taste)
½ teaspoon fresh cracked pepper
I like a strong horseradish with my meat. If you like a more mild flavor just add more yogurt. Mix all the ingredients in a bowl. Mix well if you leave a clump of horseradish you or one of your guests will have an unpleasant surprise. Using Greek yogurt tastes better then sour cream and it makes for a healthier choice.
By now your prime rib should be cooked and you have all the accompanying agents to compliment your masterpiece. Wait 15 minutes before cutting into the roast. This allows for the juices to restore into the meat.
You did it all your self. Woohoo for you, its an accomplishing feeling, so be proud.
Trust your oven to do what it does best without opening the door too often.
Trust the cooking techniques and temperatures, if you use the above method it will come out medium to medium rare and look beautiful. The ends will be well done but the middle will be med rare!