Prime Rib
A great American meal.
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Prime Rib
Boneless rib roast 1 lb. or so per person.
Meat thermometer
coarse kosher salt
prepared horse radish
sour cream
mayo
worstershire sauce
Start with a boneless rib roast (essentially a big, long
ribeye steak), 1 lb. or so per person, wash it, pat it dry,
brush it with butter on all sides, sprinkle coarse kosher
salt bipartisan style (liberally on all sides), and place
on a roasting pan or one deep enough to keep in the juices.
Preheat your oven to 450 and cook for 10 minutes, then
lower the temp to 325 and cook for around 20 minutes per
pound, or until the internal temp is 120. (You have to get
a meat or candy thermometer for this.) Remove from the
oven, cover with foil, and let it sit 10 minutes before
letting the Grinch carve it.
I like to make a side sauce of a spoonful of prepared
horseradish, a spoonful of sour cream, 2 spoonfuls of mayo,
a little Worcestershire sauce, and a little fresh squeezed
lemon juice. You can add more horseradish if you want it
hotter, and if you want to scare off your in-laws add a
whole lot more.