Wednesday, December 29, 2010

Prime Rib and a great wine

Not quite sure where I have been.  Actually, I have been here the whole time, but just a little lacking in enthusiasm for blogging.  Our youngest daughter and family arrived on Christmas eve, and we have been spending a lot of time together.  It is nice to see how the grand boys have grown in the last two months.

As usual, for Christmas Day dinner, I roasted a prime rib.  As far back as I can remember in my childhood, this is what my mom always put on the table.  She worked as a cook in the local restaurant, and meat was her speciality.  She baked very little, but she knew her way around the butcher shop and any cut of meat was always placed perfectly on the table.

I let this 3 bone roast stay in the oven just a little longer, since the boys don't like it too rare.  Here is mom's unusal recipe which always works.  It is in her translated words from German, and I did make some corrections...(smile)


Buy a bone-in prime rib, any size.  Try to have the roast at room temperature, definitely not icy cold.  Sprinkle well with Lawry's seasoned salt and pepper. 

Perheat oven to 375 degrees F and roast for 1 hour in a shallow roaster, uncovered.  Turn off oven.  DO NOT OPEN OVEN DOOR UNDER ANY CIRCUMSTANCES.  (Use the best German accent you can muster at this point!)

About 45 minutes-1 hour before serving, turn on the oven again to 375 degrees.  For example:  If you are planning to eat around noon or 12:30 p.m., roast from 7:30 a.m. to 8:30 a.m. and then turn off oven.  Start again around 11:30 or so for another 45 minutes to 1 hour.  Only draw back, you cannot use the oven for anything else.  Adjust your roasting period according to roast size.  You'll love it.  Crisp and well done on the outside, medium rare in the center.

And then the wine.  The Trout keeps a running log of his wine collection.  He thought he was getting out a Whitehall Lane 1999 Cabernet Sauvignon, but it turns out that it was a 1998, mistakenly labeled by him.  It did not have quite as high a rating at the '99, but the wine was excellent with the prime rib.   WINE SPECTATOR rated the wine an 89.  "Harmonious and well-balanced, integrating anise, cedar, currant, mocha and mineral flavors.  It picks up intensity and complexity on the finish." 


  1. Susan, your roast looks delicious. I've never used this method to cook one but your success with it tells me I should give it a try. I'm so glad you had family for the holiday. It makes such a difference. I hope you continue to enjoy
    the remainder of the holiday. Blessings...Mary

  2. What a great prime rib Susan! It l looks so tender and delicious. Instead of the traditional pork for New Year's I'm having prime rib instead. I so want to try your method. Paula Deen and many others suggest a similar method and like you say, the main problem is not being able to use the oven for anything else. What to do? Here's wishing you and yours the best in the coming New Year!

  3. This comment has been removed by the author.

  4. Mmmmm Good! Love a prime rib dinner. We had this too at my sister's. Thanks for the good tips for cooking.

    Happy New Year, you two, hugs!!!

  5. What an unusual way to cook a roast but very interesting. Not sure it would work for me though as I like my beef 'blue'. This fascinates the French as they cannot understand why an English person likes it the way that most of the French eat it! They always check my order about 3 times:)
    Happy New Year. Diane

  6. It's taken me a while to find the time and energy back to post and comment after Christmas also.

    Your prime rib does look like it's done to perfection!

    Happy New Year, Susan!

  7. We had prime rib for Christmas Eve dinner at my BIL's house. Lots and lots of people there so Meakin cooked the entire seven ribs. People liked theirs from extremely rare to well done. Quite a challenge.

    Yours turned out beautifully. We've followed a similar recipe to yours. Nothing beats rare beef.

    Hope you and the Trout have a wonderful new year.

  8. That roast looks wonderful. I've heard of your mother's method but never tried it - perhaps at New Years.....

  9. Isn't it nice to have your mother's recipes. I love when I come across one of my mom's handwritten recipes. The prime looks wonderful. Happy New Year, Susan!

  10. I will have to try your Mother's method. It looks delicious. So glad you had Christmas with the family. Children make all of the difference. Happy New Year Susan.

  11. Unbelievable. That is the exact recipe I used for our Christmas roast. I changed the seasonings a tad, but I was amazed at how well the technique worked! It came out perfectly. Your mom was on to a good thing. I appreciate that you carry on her traditions. Wishing you a happy new year ~ Tanna

  12. Susan, I was so hungry last night when I saw the photos of your beautiful roast. I had to really get serious to prevent myself from going down for a midnight snack! But I succeeded. However, I feel as if I want to drag a prime rib out of the freezer and plan on having this tomorrow with your mother's recipe! (And isn't it special to have our mother's recipes!)

  13. Nothing better than good prime rib and a good glass of wine. Happy New Year to you and your husband!


  14. I have a fear of roasting beef. Don't know where it came from but have decided to give your mother's recipe a try. Costco has some nice prime rib--enough for a dinner and leftovers for sandwiches. Now, as to finding the wine--that might be a bit more difficult but it sounds quite nice.

    Have a delicious New Year!


  15. I've bookmarked your cooking directions for the next time I roast a prime rib. Yours is cooked perfectly, Susan.

    My challenge will be to keep anyone from opening the oven. Curiosity will probably get the better of them.

    Happy New Year!

  16. Hello Susan,

    We were going to do a Prime Rib tomorrow as we did last year, but opted for our traditional New Years pork and sauerkraut.

    But I am definitely printing out this recipe! Who knows, any reason is a good one for Prime Rib.

    Happy New Year and many blessings for 2011 for you and Trout.