Christmas Eve Herbed Prime Rib

If you saw my Christmas Eve tablescape at Between Naps On

The Porch yesterday, you read that we were having Herbed

Prime Rib for Christmas Eve along with King Crab Legs.

Personally, I could fill up on just the crab but there are some

that prefer beef so we usually have a little of both.

My youngest daughter is in culinary school right now and

came home so excited because she had purchased a prime

rib for us for Christmas Eve.  Well, I already had one in the

freezer, but the deed was already done.  I did want to blog

it and I wasn't about to be trying to take pictures and have

the family wait on that night of nights, so I have to confess

that we made one last night - just to photograph - oh

yes and to test her teacher's recipe, slightly different than

mine. 

The roast had been well seasoned with the dry rub suggested by

her teacher.  I referred to my old recipe and added fresh garlic,

cut slits all around meat with a sharp knife and insert garlic

cloves into the slits.

The roast had a probe thermometer placed in the center of it

and we roasted it to 140 degrees and then allowed it to

The amazing mushroom sauce had been made.

The photo shoot had begun, pretty good for after dark I thought.

My six year old granddaughter was by my side taking food photos

too and telling me what to put in the picture.

Then Joni my sister showed up at the door, just as I was taking

this plated shot.  I had called her and told her that if she came to

visit, she was a winner of a prize but she had to come claim the

prize.  I had made her a Christmas apron. (She had featured my

aprons on her blog Red Couch Recipes and had given

an apron away.)

  We just stood at the kitchen counter and cut

off bite sized pieces to "taste test" it.  Now mind you, she was

there with her husband and their 3 children, one a teenage boy

and they had driven an hour and a half to get there and hadn't

had dinner yet. 

All of a sudden, there wasn't much prime rib left (guess they

thought it was doable) and we had promised to bring it over

to my married daughter's house to eat while we watched a

bowl game.  I quickly saved 2 slices in foil. 

Oops, the culinary student didn't even get a bite and she was

the one pushing to test out her teacher's recipe.

Quickly I sliced a little off the other daughter's foil package

and that is the story of the prime rib that disappeared in

the blink of an eye.  Good thing we have a much bigger

one for Christmas Eve.

Herbed Prime Rib Recipe

Rub

1 T. dried rosemary

1 T. ground black pepper

1 T. granulated garlic

1 T. powdered or granulated onion

1 T. kosher salt

1 T. smoked sea salt (I didn't have any of this so

just used another T. of kosher salt.)

5-6 lb. prime rib roast

1 head fresh garlic

Mix the ingredients for the rub.  Make 1 inch slits all around

beef with a sharp knife, inserting cloves or half cloves of

fresh garlic all around the beef.  Rub the dry rub into the meat,

pressing it in firmly to be sure it adhers. 

Cover and place overnight in the fridge (this

is best, but if you are pressed for time you can

skip this.)

Bring meat out of fridge for at least half an hour before

you roast it.

Place the seasoned meat

into a roasting pan.  Insert a meat thermometer probe

into the center of the roast, avoiding the bones if you

have bones.

 Bake at 450 for 30 minutes.  Reduce heat to

250 degrees.  (Her teacher's recipe had you start out in a

low oven, but I like to sear the meat in the high oven first.)

Bake until the thermometer reaches 130 for rare and 140 for

medium.  Remove from oven and let stand for 15-20

minutes.  (This is necessary to keep the juices in the meat -

take photos, it will use up your time!)  Slice in thick slices

and top with mushroom sauce.  The roast will be more

done on the ends and more rare in the center.

It continues to cook as it rests.

.  This took about 2 hours, more time with

a bigger roast. (After the initial 30 minutes, plan about

15-20 minutes per pound for cooking time.)

You really cannot skip the thermometer.  I tried and failed

several times without a thermometer.  It is an expensive

cut of meat and if overbaked it is just a regular roast.

Mushroom Sauce

 3 tsp. beef base

3 C. water

1 tsp beef demi-glace (WilliamsonSonoma - optional-

pricey but it really adds to the flavor)

1 T. sherry wine vinegar

2 T. cornstarch mixed with 1/4 C. cold water

1/4 C. butter

1/2 large sweet onion

1 clove garlic

8 oz. sliced button mushrooms

In large frying pan melt the butter.  Add the onions and

mushrooms and heat until they begin to soften.  Add the

garlic clove.  Continue to cook until the mushrooms are

beginning to brown and the onions are translucent. 

In a bowl mix the beef base and water and add the demi glace.

Heat in a saucepan to boiling.  Stir in the vinegar and then the

cornstarch dissolved in water.  Heat until thick.  Add more

if you want a thicker sauce.  Pour over the mushrooms when

thickened.

You know you really could skip the beef and just

drink the gravy!

In our home Christmas Eve is the formal sit down

dinner, Christmas morning a huge breakfast with

everyone cooking together and Christmas Day just

an appetizer buffet (very casual and relaxed).

Have a wonderful Christmas Eve!