Prime Rib, Fool Proof

A foodie friend shared this recipe which she got from her butcher years ago.  He handed out cards with directions for a Fool Proof Prime Rib.  Her only addition was spraying or oiling the beef then seasoning with salt and cracked pepper.  I oiled, then seasoned with a commercial steak rub mixture and garlic powder. 

It turned out perfect for the 6-pound standing rib roast we enjoyed during the holidays. Creamed or raw horseradish is a must to go with it!

I've cooked Prime Rib other ways, but this was "fool proof."  Especially nice is the timing of knowing when you want to serve dinner, and turning oven back on 30-40 minutes before.

Fool Proof Prime Rib
1. Select a standing prime rib roast, well marbleized with white or cream colored fat. (Follow these same instructions for any size roast)  I let age in refrigerator 4 days ahead of time.
2. Let meat stand in refrigerator for at least one hour before preparing, take out so it's at room temperature.
3. Preheat oven to 375. Rub meat well with sea salt and cracked black pepper. DO NOT ADD WATER
4. Put in roasting pan (uncovered) and place in oven; cook for just one hour. Turn off heat for approximately 1-2 hours, but do not open oven door at any time until ready to serve.
5. Regardless of the length of time meat has been setting in closed oven - 30 or 40 minutes before serving, turn oven on again; reset temperature to 375. Cook for remaining 30 or 40 minutes. (Pictured roast cooked 40 minutes more)
6. Open oven door; remove roast to a serving platter. Let rest 10 minutes. With drippings deglaze roasting pan and make gravy.

The meat will be very brown and crisp on the outside. Carve slices; you'll find it beautifully pink all the way through, juices oozing for medium rare beef. (A 1/2 inch restaurant style slice is perfect in our family.)

A 6 pound rib roast should easily serve 8-12 amply depending on size of slices.  One rib serves 2 or 3 people.

Creamed Horseradish Sauce: Mix sour cream with raw horseradish to taste.  Some prefer a milder taste.

Italian Giardiniera Mix, Homemade

Sprinkle these treat on salads, or serve on a relish tray.  My husband especially likes pickled cut veggies, and for years bought jars at the grocery store.  

Several years ago a golfing friend shared this recipe, and I tweaked it adding celery, jalapeno peppers with a few red pepper flakes, as fresh chili peppers aren't an ingredient always on hand.

Examining jars in the store I noted they mostly contain cauliflower, carrots, celery and a pepperoncini or two, so I improvised using my melon baller to cut out rounds of onions as a substitute for pearl onions.  All in all it's a very good clone, and of course saves money over buying commercial jars.

You can be creative by combining the kinds and amounts of cut veggies you want in the jar, but cauliflower florettes are the main ingredient.


Italian Giardiniera Mix, Homemade
Fresh chili peppers of choice, or red pepper flakes, or jalapeno slices
2 cups water
2 cups vinegar
2 tsp. salt
cauliflower, cut in florettes or smaller
carrots, cut in thin coins or use baby carrots
pearl onions or largely chopped
garlic cloves, whole, or a  tsp. of minced
pitted green olives
sliced red and/or green pepper pieces
sliced celery pieces
2 quart jars

If using fresh chilies, poke several holes near the stem, or use pepper flakes.
Combine water, vinegar, salt and pepper flakes and boil for one minute.

Fill jars with assortment of veggies and pour hot liquid over and screw on lid.  Cool and refrigerate for two weeks.  This recipe makes enough liquid for two quart jars.  If making more double the water and vinegar.  Store in refrigerator.

Estimated cost: for 2 quarts  $3.00 or less.