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  • Writer's picturejames11001

Prime Rib: The Ultimate Christmas Feast

'Twas the night before Christmas and all through the house... was the mouthwatering smell of a deliciously roasting... prime rib. Sure, it doesn't rhyme as well as mouse, but it taste better. Prime rib, or roast beast, or standing rib roast, is the king of cuts and will appear on many holiday dinner tables at home and in many restaurants.

Prime rib's massive amounts of rich, juicy, tender beef is relatively easy to cook. But watch out. It can be pricy. Unlike other prime cuts of beef, purchasing a USDA-prime cut of prime rib often means special-ordering the roast from your local butcher. But the cost is well worth it, as a prime-grade prime rib offers more marbling throughout, increasing its rich and tender beefy flavor.

Many high-end restaurants are serving prime rib not just over the holidays but regularly. At the legendary Golden Steer Steakhouse in Las Vegas, chefs cook 20-pound roasts daily—which, surprisingly, aren’t pre-seasoned with any salt and pepper. The chefs prefer to let the meat do all the talking.

Here’s the Prime Rib recipe from our upcoming cookbook with the Golden Steer Steakhouse:

Prime Rib of Beef with Au Jus and Horseradish-Cream Sauce

Serves 9–14

1 20-pound, 9-rib prime-grade prime rib

Au Jus (recipe follows)

Horseradish-Cream Sauce (recipe follows)

Preheat the oven to 300F.

Transfer the prime rib, fat-side up and rib-bones down, to a roasting pan and bake for 2 hours in a pre-heated oven set at 300F . Remove from the oven and let rest for 15 minutes before slicing. Cooking a 20-pound roast for 2 hours at 300F should result in cuts of rare, medium-rare, medium, and medium-well, which are the end cuts. Remember, you can always put the roast back in the oven if it’s too rare for your taste. Just make sure you don’t overcook it. For a thicker crust, yes, you can cover the prime rib with coarse salt. After removing it from the oven, let the salt-coated roast rest for about 30 minutes before carving (and always slice across the grain). Be aware that the roast will continue to cook while resting. Serve with house-made Au Jus and Horseradish-Cream Sauce.

House-Made Beef Stock (Au Jus)

At the Golden Steer Steakhouse, this homemade stock is made daily and used in a number of dishes, including French Onion Soup, Veal Marsala, Peppercorn Sauce, as a finishing drizzle on hand-cut steaks, and as the Au Jus accompanying Prime Rib. This particular beef stock is rich in flavor because the Steer chefs incorporate natural beef trimmings and bones with a browning and seasoning sauce (a vegetable base available at most markets and online), and a concentrated beef base. For home cooks, try the beef base from Better Than Bouillon (also available at most markets and online), made from roast beef and concentrated beef stock.

Makes about 5 cups

2 cups scrap beef and beef bones

1 large carrot, peeled and finely chopped

1 large celery stalk, finely chopped

1/2 yellow onion, peeled and finely chopped

5 cups cold water

1 teaspoon browning and seasoning sauce

2 teaspoons concentrated beef base

In a stockpot over medium heat, add the beef and bones, carrots, celery, onion, cold water, browning and seasoning sauce, and beef base. Bring to a boil, then reduce the heat to a simmer. Cover the pot and let the stock cook for 10 to 15 minutes. Remove from the heat and strain into another stockpot. Keep warm until ready to use.

Horseradish-Cream Sauce

Makes about 4 cups

4 cups sour cream

3 tablespoons fresh-grated horseradish

1 tablespoon Worcestershire sauce

In a mixing bowl, combine the sour cream, horseradish, and Worcestershire. Whisk until smooth and creamy. Refrigerate until ready to use, or up to 3 days.

Suggested Wine Pairing:

Justin Isosceles Cabernet Sauvignon, Central Coast, California

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