Perfect prime rib seems daunting but it is easy. You’ve got to be precise though. If you take it step by step your roast beef will caramelize to deep mahogany on the outside, and it will be tender and juicy inside. Prime rib has enough texture and grain to give it character, and succulent flavour you can’t find in any other cut.
Buying a prime rib roast is a big grocery investment and you want everything to go well. Normally I am a loosey goosey cook and don’t follow a plan. I like forgiving recipes that turn out fine whether I skip a step or change the cooking temperature or get creative with ingredient swaps. But committing to roasting a prime rib with accompaniments is a special undertaking and it would be a huge waste if it turned out grey and overcooked, or if the roast grew cold while I was running around cooking veggies and looking for the horseradish. To get my prime rib right I drew up a schedule whoa :) and set alarms on my phone. Once that was in place I just followed the steps and it was easy.
Sprinkle your roast with salt and leave it uncovered in the fridge a day ahead to infuse flavour into the meat and ensure a crisp, caramelized exterior. The next day, remove the roast from the fridge two hours ahead of cooking to take the chill off and ensure even cooking. Use this waiting period to organize the rest of your dinner because once your roast enters the oven, it dictates your serving schedule and all accompaniments need to be ready to go. Even the table should be set so the final minutes go smoothly. The roast itself is simple but there are a lot of last minute jobs to complete dinner, like cooking the veggies.
I baked the Yorkshire puddings before the roast and reheated them before serving. This is probably sacrilege to old pros but my Yorkshire puddings stayed puffed and crispy, and when reheated just before serving, smelled and tasted delicious.
The veggies were roasted at high heat in reusable oven bags. I like the bags because high heat brings out veggies’ natural sweetness while bags retain their moisture. The bags also simplify cooking when the oven is already in use – perfect when you are roasting a prime rib. If you don’t have cooking bags, you can place your veggies in a covered oven-proof dish. Add extra water in the dish so the veggies don’t burn. — I used Cookina bags. (No affiliation to You Next Year.)
- 2.5 - 3 pound Prime Rib Roast (2 ribs)
- 1 tbsp kosher Salt
- Little cipollini Onions, peeled
- Variety of fresh Vegetables in many colours
- One day ahead of time, salt the roast all over, and store in refrigerator, uncovered.
- On roasting day, remove roast from fridge and place in roasting pan, rib side down. Leave at room temperature for 2 hours.
- While roast is warming, use this time to prepare every other part of your meal. Cut vegetables as desired and place in reusable oven-proof cooking bag. Sprinkle with water and seal. Peel onions and place in uncovered oven-proof pan. Set aside.
- Make Yorkshire puddings at this time.
- Thirty minutes before cooking, pre-heat oven to 500 F. Set rack so roast can sit in middle of oven.
- Cook roast for 15 minutes at 500 F.
- Turn the heat down to 325 F and roast for 13 minutes per pound. Remove from oven and check the internal temperature of the roast. (120-126 F for medium rare, or 115 F for rare.) Remember, you can always cook the roast longer but you can't turn back the clock if you overcook :) Place roast on serving platter and let it sit for 30 minutes to absorb juices.
- Turn the oven temperature up to 400 F. Pour some of the melted roast fat over the onions. Place the onion pan and the veggies bag in the hot oven and cook for 20 minutes. Remove veggies and onions from oven and scatter around the roast.
- Turn oven down to 350 F and place Yorkshire puddings inside to warm while you carve the roast.
“If government leaders played sports, they could have put a stamp on a peace deal a long time ago.”
“Sports brings people together,” Berkowitz agreed. “I felt a connection to Mahmood as soon as he joined the team and I have felt it ever since.”
From “A sixty-year friendship of Muslim and Jew, born on the soccer pitch” in Western Galilee