There is nothing more satisfying than grabbing a hunk of prime rib and sinking your teeth in. It’s almost primal or animalistic, but I have to say, it’s one of my favorite culinary experiences.
The rib roast I make for this post is very basic as far as the seasoning, it’s easy to make a special seasoning for the crust, but it's such a little part of the overall meal that it isn’t really necessary. All that is needed is a proper coat of salt and pepper. The natural flavor of the prime rib needs no help - it’s spectacular with just the enhancement of some good ol' S&P.
BEHIND THIS BITE
I ordered this prime rib from Egolf's IGA in Churubusco Indiana. I grew up in this small Indiana town and I actually worked at Egolf’s during high school and summer breaks in college. The little grocery store that serves a town of only 2,000 has one of the best meat departments in all of Northern Indiana. The customers walk up to the meat case and choose the cut they like, an employee then weighs, prices, and wraps it in butcher paper. Any cut can be ordered and the meat cutter will prepare it properly for you.
The store and it’s service is a throwback to a time where customer service mattered and quality meat products were a focus. You will never find a one pound tube of ground beef at Egolf's, or a pile of steaks wrapped in plastic on styrofoam trays. The ground beef is ground fresh daily and the steaks are hand cut and hand picked by the customer. It’s a real blessing for a foodie like me to have such a quality place to buy food just a short drive down the road.
Eat well, cook often ...
Serves 12 to 14; 5 hours
6 to 7 lb Rib roast, boneless, tied
Salt and pepper, enough to coat entire surface of roast
Remove rib roast from package and liberally season with salt and pepper, cover and let rest until it reaches room temperature, 2 to 3 hours.
Sear and roast
Preheat oven to 325°. In a large pan over high sear the roast on all sides so that a nice crust forms, 2 to 3 minutes per side. Remove to a roasting pan with a rack. Place in oven and cook until a thermometer inserted into the center of roast reaches 125° for medium rare. 2 to 2 1/2 hours. Remove and let rest for at least 15 minutes, internal temperature will rise at least 10° while resting. Slice and serve.
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