Perfect Prime Rib

I am betting some of you are wondering how prime rib is frugal. Let me tell you, it is not.

Easter 2014; the first time I made prime rib!

Prime rib is one of those things we almost never purchase. This is the second time I bought prime rib and I try to buy it only when it goes on sale. In Vancouver, $5.99/lb is a good deal for prime rib. I purchased a 5.412 lb of prime rib for $32.42. As a member of PC Plus, I received 6400 points (200 points for every $1 spent on fresh beef) which translates to $6.40 off. In addition, I received 4000 points off for spending over $30. After all the discounts, my prime rib costs $22.02 which worked out to be $4.07/lb and can easily serve 15 people (10 oz servings). Not too bad considering a 10 oz (300 g) prime rib costs $25 at my local Keg Steakhouse.

When you are forking over that much money for a prime rib roast, you want to make sure you buy the best available. I prefer to have a good marbling throughout the roast which yields in a tender and flavorful meat.

Nice marbling of fat throughout.

Quick Tips

• Keep prime rib roast in the bottom vegetable drawer to prevent the juices from contaminating other foods. 
• Take the prime rib roast from the refrigerator 20 to 30 minutes before as this helps to reduce the chill in the roast so the inside will cook evenly. 
• Allow the prime rib rest for 10 to 15 minutes after cooking to ensure the roast is moist, tender and juicy.

This is one of those show stopper recipes you will want to carve at table-side. Nothing beats tender and delicious prime rib served with yorkshire pudding and roasted vegetables. Yum indeed!

Thanksgiving 2014; beautiful medium rare prime rib with roasted vegetables.

Ingredients
5 to 6 lb prime rib
10 cloves garlic, minced
3 tbsp olive oil
3 tsp freshly ground black pepper
2 tsp dried thyme

Directions
1. Take the prime rib out of the refrigerator 20 to 30 minutes before you start cooking.

If your house tends to be colder, take the roast out up to 45 minutes earlier.

2. Preheat oven to 450 degrees F and adjust the oven rack to lower-middle position.

3. In a small bowl, mix garlic, olive oil, black pepper and dried thyme together.

A quick rub for the prime rib.

4. Place the prime rib in a roasting pan and rub the mixture all over.

Give the prime rib a nice massage.

5. Roast in the oven for 30 minutes at 450 degrees F. Decrease the temperature to 325 degrees F and roast for 13 to 15 minutes per pound. My roast took about 72 minutes to cook for a medium to medium rare prime rib. (Note that the roast will continue to cook after you take it out of the oven. If you like medium to medium rare, insert a meat thermometer to get an accurate reading. If you have guests who favor a more well-cooked prime rib, the end pieces are medium-well and you can always lightly pan fry it to fully cook the meat. This is what we did for our little man.)

6. Take the pan out of the oven and tent the prime rib loosely with foil. Allow it to rest for 10 to 15 minutes before carving and slicing.

Medium-rare prime rib. My little luxury in my frugal life.

Source: Allrecipes