Ben was hinting me that he does not have prime rib at home for a long time. So, I went out to buy a prime rib for dinner. I got a small one which weighs only about 2.5 pounds for our family of four.
Coincidently, I just saw a roast prime rib recipe in the Province paper at the Gourmet’s Guide by Eric Akis. So, I adapted the recipe with the ingredients I have in my pantry.
- 2.5 pounds prime rib roast
- 2 tablespoons grainy Dijon mustard
- 1 teaspoon of dried thyme
- coarse sea salt to taste
- coarsely ground black pepper to taste
- 2 cups beef stock
Prep time: 10 minutes; Cook time: depends on the size and doneness; Serves 4.
|Preheat oven to 450F. Combine the mustard and thyme in a bowl.
|Place the prime rib, bone-side down in a roasting pan. Brush the mustard thyme mixture on the meat side of the roast. Season with salt and pepper.
Roast for 10 minutes, and then reduce oven temperature to 325F. Now I realize why I did not roast prime rib for a long time. Every time when I roast meat on high heat, my oven will smoke and the smoke alarm will go off. I have to ask Arkensen to help me frantically fan the alarm to get the alarm to to silence.
Cook the roast to the desired d oneness. For rare, allow approximately 20 minutes per pound. Internal temperature of the beef should be 125 to 130F before you remove it from the oven. For medium rare, allow 20 to 25 minutes per pound and internal temperature should be 130 to 135F. For medium, allow approximately 25 minutes per pound and internal temperature should 140F. For well done roast (I’m sure nobody would like this as the meat will be very tough), allow approximately 30 minutes per pound and internal temperature should be 150F before you remove it from the oven.
|When the prime rib is cooked, transfer to a platter, tent with foil and rest for 15 minutes.
|I intended to have the prime rib medium rare as Ben likes his beef but somehow I had overcooked it to medium.
|While the prime rib rests, set the roasting pan on the stovetop over medium heat. Pour the beef stock and simmer. Serve the jus alongside in a bowl or sauceboat.
I also made a simple garlic steamed green beans as the side.
|I also had a few potatoes, drizzle with oil and season with salt and a sweet potatoes wrapped in foil to be baked together with the roast. I like sweet potato while the rest of the family prefers potatoes to be served withe the roast prime rib.
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