I first experienced Prime Rib as a kid on vacation in Wisconsin. The ” Supper Clubs” of northern Wisconsin usually offered Prime Rib as the special on Saturday nights and featured wonderful salad bars with home made three bean salad, pickled beets and homemade dressings. Sadly most of these supper clubs have closed or removed the salad bars. Several years ago I decided to try my hand at Prime Rib based on James Beard’s “low heat method” James Beard liked his meat succulent, on the rare side and simply cooked. I like my beef roast cooked to medium rare. serve the outer pieces to folks that like their meat a little more done. I took Jame’s Beard’s recipe and added a few things to make it my own.
My mom and Aunt Boo make some of the best mashed potatoes in the world! Obviously I try to duplicate them and come very close. Well…. I decided to come up with my own recipe for mashed potatoes. Garlic Cheddar Mashed Potatoes were my masterpiece.
The Prime Rib Roast
5-10 Pound boneless or standing rib roast
5-8 sprigs rosemary leaves removed; it is a complete waste of time to use dried rosemary!
4-6 tbsps fresh thyme leaves removed or 2 tbsps dried
3-6 cloves garlic depending on size of roast
1/4 cup olive oil or 1/4 cup softened butter
1 tbsp cracked black pepper.
Preheat oven to 200 degrees. Make sure to bring your roast to room temperature considering the size. Combine rosemary, thyme, garlic and black pepper in a food processor and pulse to chop. Add olive or butter until you achieve a rough paste. Rub paste all over your roast in generous amounts. Place roast fat side up on a shallow rack in your roasting pan. Roast uncovered for 28 minutes per pound for medium rare. Do not trust the minutes per pound; check your roast with a meat thermometer after the theoretical halfway point. At the halfway point add a little water to your pan to help lift the drippings from your pan to be used in the “Au Jus” I pull my roast between 130 and 135 degrees at the extreme center. remove roast from pan and let rest under foil while you finish the potatoes and prepare the Au Jus.
The Au Jus
Scrape the bottom of the roasting pan adding liquid if needed. transfer to a sauce pan and add enough liquid to bring you to about 5-6 cups. Stir in beef base to taste (1-2 tbsps) or to taste. I use Minor’s Beef Base by the Nestle Co. Heat to a boil then turn down to simmer.
The Garlic Cheddar Potatoes
3-4 pounds red potatoes cut into even sized pieces
2-6 cloves of garlic
1-2 cups high quality shredded medium sharp cheddar cheese; I used Tillamook brand.
1/2 stick butter or more
3 tbsps heavy cream or vitamin D milk
Salt and Black Pepper to taste
In a stock cover potatoes and garlic with cold water and bring to a boil. Test for doneness by tasting the potato. Remove and drain in a colander. combine potatoes, garlic, butter and cream. Mash by hand and fold in your cheese and salt & pepper. Keep warm in your 200 degree oven.
Carve the roast to generous portions and side with the Garlic Cheddar Potatoes. Ladle hot Au Jus over meat and potatoes. Sprinkle with salt and pepper if needed.
This is one of the top ten meals I have ever prepared!