Food Series: Rib Roasts

I have realized I haven't done a normal food post in a long long time! and really,  those posts got the most comments, aside from our fertility/baby journey. Honestly, and I know this, most people don't give a shit about me and Wes and how we sit at home and play computer games or my feelings on my new adventures, haha. But My blogs are for me to look back on and watch our progress, our family grow, and a fun way for Charlotte to see what mom and dad were like before she took over the household.

I was so excited this year! I made a prime rib roast for my birthday! Most people order it at a restaurant, but I thought, how hard could it be. Not hard at all you guys!

I'm pretty certain there are many local butchers around the valley, but being limited on the car and having a baby, I didn't want to drive too far. I know Harmon's meats are always fresh, I pre ordered my roast and they didn't cut my portion until I arrived to pick it up.  Here's another thing, I always buy our bacon at their meat counter. its so  much cheaper than the packaged thick cut ones. The butcher even told me they add a premium to their packaged ones because they have to weigh it and  package it and inventory them.

They have two kinds of rib roasts at Harmon's. they have a choice and premium. the choice is what i cooked, it was $10 per pound, where as the premium is $20 per pound.....I KNOW! so pricey..but I'm sure there is a reason. If you are buying per pound, you need to include that the bone will account for about 1/4 of the total weight. Bone in is best, it protects the meat from overcooking and keeps it juicy.

When buying rib roasts, as far as how much to get, the butcher recommends a half a pound per person. So for my party, i had 7 people total and I ordered a 6 pound roast, which left a little extra for gnawing on. You will see some sites that tell you to buy by the bone count, so 4 bones or 5 bones, but the butcher told me that if you buy that way, it won't be consistent. one 5 bone rib roast could weigh more than another 5 bone rib roast, depending on the spacing of the bones and the amount of fat and meat.

As you can tell. I talk to the butcher a lot..like he's half my time at the grocery store cause they are so full of information!

Seasoning: So there are many ways to prepare and season a roast. this is my way and the I way seasoned ours.

Brush the whole roast with oil and heavily, like a small handful of each,  salt and pepper the meat then rub it in so it really gets in the meat. I let it sit like this for about 5 minutes. I then Brushed the whole roast with dijon mustard.  That's it!

Make sure your oven rack is on the very bottom of the oven and preheat the oven to 500 degrees. Place your roast on a roasting pan or , in my case, I used a cookie cooling rack set atop a half sheet tray, haha. place your roast fat side up.

Roast your lovely seasoned meat for 25 minutes. this will help set that yummy crust, lock in the juices and if your oven isn't clean, smoke up your house.

turn down your oven to 275 and continue to roast at this temp for 3 hours. My calculation is 1/2 hour per 1 pound of meat.

Remove the meat and cover it with fresh herbs, any kind you like then cover the whole roast with foil until ready to serve.

We had the perfect Medium rare. I didn't make aujus from scratch you guys..haha no no no. I bought 2 cans of beef broth and mixed a package of onion soup mix. Brought it to a boil then strained it through a strainer to get rid of all the onion soup mix bits. I just wanted the flavor. then we just bought a bottled jar of creamy horseradish to serve with the roast.

I hope you take the leap and make this Prime rib roast for yourself. it really is super easy and the best you will ever taste!

My next Food series will be on caramelizing onions served with a center cut pork loin!