Beef Up for the Holidays

Beef Up Your Dinner Table!

The big day is almost here and some people are still deciding what to eat with family and friends on Christmas - is it Turkey...again? Why not switch it up and do an awesome (and simple!) roast. It's so easy - from start to finish! Prime Rib Roast is the choice of cut in this recipe below, you want to make sure it has good marbling (there is some fat on it - that's what helps make it juicy and flavourful), and dry-aged if possible.

 

 

 



Ingredients:

1 Prime Rib Roast (size depends on how many you are serving, go for approximately 1lb per person at the raw weight)
Kosher Salt or Sea Salt
Coarse Ground Black Pepper

1. The night before you want to cook your roast, unwrap it and place on a tray in your refrigerator. This will allow the surface to dry out a bit, which will help you the next day when you want to create the nice browning on it.
2. On the day of, about 2 hours before you want to cook your beef, remove it from the fridge and allow it to come to room temperature. If the beef is too cold when it is cooked, you will not be able to get an even cooking of the roast.
3. Heat your oven to 450F - yes, this is high, but this will help you get the crusty coating on the outside and keep the juiciness on the inside. Season your beef all over with the salt and pepper.
4. Place your beef on a roasting rack then place in the roasting pan with the fat side up. Place in the 450F oven for about 20 minutes. You are now creating that crust that will hold in all the beef juices.
5. Reduce the oven heat to 325F and cook until the internal temperature is 120F for a beautiful medium-rare roast. This will take from 1 hours to 3 hours depending on the size of your roast. It is usually about 20 minutes for every pound, but always depend on your meat thermometer to help you out.
6. Once your roast is to the correct temperature, remove it from the oven and allow it to rest about 30 minutes with foil covering it. Right now, your meat is still cooking even though it is out of the oven. Therefore, you need to rest it for a bit so that all the juices stay inside and not dry out the meat, which happens if the roast is too hot when it is cut.
7. Serve with some hot horseradish, awesome veggies and some chunky mashed potatoes!