Stumped for dinner? Make the most of a roast. A boneless Prime Rib Roast for dinner is easy, yet tastes luxurious, and will please every mouth at the table.
It’s Saturday, which means that the weekend is here again. It’s also time for a prime rib roast. I am in the states for one more week (!!!) and that means only a few more homemade dinners before I return to chef status. Growing up in a Polish-American household, I have always eaten well. Perhaps too well. Both of my parents are awesome cooks. My mother cooks Polish, always (the Polish staple recipes are coming). My father on the other hand, is a meat master. Barbeque, broil, roast, pan fry, whatever the method, meat is king. When I say meat, I mean animal protein, as he dabbles in beef, pork, and fish, leaving the fowl up to the lady of the house. I think I inherited both cooking genes from my parents, because I love to cook everything. My brother on the other hand loves to eat, but leaves the cooking up to others.
Boneless Prime Rib
Also known as entrecote to my euro friends, this cut of beef is marbled with fat so as to preserve juiciness and flavor no matter now you cook it. It comes from, you guessed it, the rib section of the animal, towards the shoulder. In Norway, you have to ask a butcher for a whole piece, as they are always cut, and usually packaged, into individual steaks. Shameful that meat loving Norwegians are missing out on the wonderful flavor and presentation of a family style prime rib roast. Not my house. Before I gave birth to my second child, my parents were visiting and my dad and I went to the butcher and asked for a 4kg/10lb piece that he roasted on indirect heat on the grill for hours. O.M.G. Prime Rib Roast on the grill. Oh I digress. Go to the butcher or a grocery store you trust, and get a boneless prime rib hunk a meat. How big? Medium sized. You want to factor about half a pound / 250g of meat per person. Also, an instant thermometer is your best friend to make sure you never overcook meat again.
Meal prep for the Prime Rib
Sides? Make what you want! Red wine or champagne? Why not both. Beef is flexible and not at all prejudiced. Potatoes work well, especially small ones that fit in the roasting ban below or next to the meat. Mushrooms transform into juicy brown bits of heaven. Green beans or asparagus add a pop of color, as well as a welcoming crunchy texture. And a mixed greens salad, easily dressed with a sprinkle of parmesan, some sliced radishes or strawberries, and your favorite dressing, round out the meal nicely. The potatoes and mushrooms catch a ride along side the meat, while the green sides can easily be put together as the meat rests. Easy peasy. Oh, and your fussy toddler? They will eat this meat up like it was M&M putty.
So turn on your ovens and then sit back and relax. Family dinner, done.
- Boneless Prime Rib / Entrecote, 4-10lb / 2-5kg
- 2-4TB spice mix (Montreal Steak, Chicago Steak, Krydderblanding, Salt+Pepper+WHATEVER YOU HAVE!)
- 2-4TB olive oil
- 3 cups small potatoes (max 2in/4cm)
- 3 cups mushrooms, white or baby portabello
- 1 cup water or red wine
- Rub your spices and oil into the meat, potatoes, and mushrooms. Place meat on a roasting tray and veg underneath on the pan and let rest at room temperature for about an hour. The spice mix is really a preference. You can transform the meal with culture appropriate spices and sides. The basic two are always salt and pepper, and it is ALWAYS better to over salt a little than under salt. Paprika, garlic, onion, salt, pepper, coriander, and red pepper are my basic spices.
- Preheat oven to 400F/200C. Pour liquid into pan and roast uncovered. After 30 minutes, turn oven down to 350F/175C. Let cook for 1,5 to 3 hours, depending upon the size of the meat (about 20 min per pound, 40 min per kilo). Use a meat thermometer to check doneness, placed in thickest part of meat. Once it reaches 120F/50C, take roasting pan out of the oven, and let rest for about 10 min as you pull your table and sides together.
- Slice meat just before serving. Any leftovers will be happy to warm up alongside over easy eggs. Yum.
Green beans or asparagus: Warm a TB og olive oil in a pan, add a handful per person, salt and pepper and a little spice mix, Sautee on medium until just tender, about 10 minutes. Serve immediately.
Green salad: Wash and mix together green salad leaves. Sprinkle over a few TB parmesan cheese and some slices strawberries. Serve naked or with your favorite dressing.
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