Monday, January 2, 2012

The Prime Rib That Keeps Giving

Our family Christmas traditions of course, involve food!  We enjoy separate Christmas meals with my family and my husband's family.  His side is larger and we all chip in and bring dishes to create a lovely and bountiful meal. My side is smaller in number and I usually do the cooking for them.  This year, prime rib was on the menu!

I had never cooked a prime rib, but being assured by friends and family they were delicious and easy, I purchased one.  After scouring the Internet for directions, I found my method of cooking.

 6-8 pounds boneless beef rib roast
1 tablespoon onion salt
1 tablespoon granulated garlic powder
1 tablespoon paprika
1/2 tablespoon freshly ground pepper, preferably white
1/2 tablespoon thyme
a few cloves of garlic peeled and sliced
olive oil

  • Bring the roast to room temperature.
  • Preheat oven to 450 degrees
  • Wash and dry the meat and rub olive oil on the meat. Put small slices into the meat and insert garlic slivers. Mix the spices together and rub them on the meat.
  • Stand the roast fat side up in a roasting pan. Put the roast into the well preheated oven. 
  • Cook for 15 to 20 minutes on high heat, then turn the oven down to 300 - 325. 
  • Cook approximately 20 minutes per pound or until temperature reaches 120 for medium rare roasts.
Complete instructions can be found at Perfect Prime Rib.

Now there were some leftovers!  This is not a meat to let go to waste!

 I sliced the bones off and made a fabulous beef stock.  This was made by putting the cooked bones into a stock pot with onions, salt and pepper, thyme, parsley and simmering it for a long time - 4 hours or more.  After cooking, place the pot in the refrigerator and chill overnight.  The next day, skim the fat off the top and place the stock in jars or containers to freeze.
With this delicious stock, I made a pot of vegetable beef soup (using stock and cut up prime rib for the meat).  

Then for one more meal, I cut up some leftover prime rib, added some beef stock and onions, and simmered a few minutes.  Added a can of cream of mushroom soup and 1 cup of sour cream for a fantastic beef stroganoff served over noodles.
I think I got my money's worth out of this roast!! 


1 comment:

  1. Yum…I love prime rib— but then again who doesn’t? You have some great leftover recipes.
    I recieve a little blessing each time I read your blog.

    Thank you!


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