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Christmas Dinner – Succulent Prime Rib

Christmas Dinner – Succulent Prime Rib

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I’m not sure why I forgot about this great dish and its simplicity. There is no basting. There is no trussing. It roasts beautifully every time.

Prime Rib Roast – Christmas Dinner – Succulent Prime Rib
1 butcher prepped 6-7 lb Prime Rib roast
Kosher salt
Freshly ground black pepper
garlic powder (optional)
2 cups of red or white wine or 1 cup of ruby port
4 cups of good quality beef stock
Preheat oven to 350 degrees F.
Take out roast from refrigerator and let it come to room temperature. (This will ensure even cooking.)
Rub roast generously all over with Kosher salt, pepper and garlic powder (if using).
Place in a roasting pan and roast for about 2 hours, or until instead read thermometer reads 135 degrees F in the center.
Remove roast from oven and place on a serving platter. Cover with aluminum foil while you make au jus.
Put the roasting pan on the stove (medium high to high heat) and deglaze with the wine or port. Scrape all the yummy bits from the bottom of the pan. Add the stock. Reduce over high heat by half. Season to taste with salt, pepper and maybe some fresh herbs. (Try it first, it may not need anything!)
Serve to a hungry, anxiously awaiting crowd of 6-8 people.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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