We said, “Why, thank you sir,” or, “Danke Fraulein,” as they brought our plates of prime rib and mashed potatoes dripping in butter and sour cream.
Before Us Like a Land of Dreams by Karin Anderson
Prime rib is one of those dishes that I had never cooked. I have certainly eaten it plenty of times in restaurants. Its price and presentation at special events led me to believe that it would be difficult to cook. However, I was determined to try. For help, I turned to the cookbook, Meathead by Rux Martin.
Prime Rib
- 1 (8-pound) bone-in beef rib roast (about 3 bones wide)
- Kosher salt (about ½ teaspoon per pound)
- Mrs. O’Leary Cow Crust
- Mrs. O’Leary Cow Crust
- 2 tablespoons freshly ground black pepper
- 2 teaspoons dried rosemary leaves, crushed in a mortar and pestle or blender
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon chipotle powder
You can find how to cook the prime rib, as well as photos detailing how to break down the meat on page 249 of Meathead.
Results
The meat cooked VERY quickly, ending up medium rare instead rare. I was concerned that the meat was too tough. However, it was still very tasty, and my family ate it all. I’ll be sure to make this again.
Reviewed by Heather
