Published
October 1, 2001
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
Perfect Prime Rib Roast
Okay, a good steak is right up there too.
You can learn how to cook one of those by reading the New Year's Eve Menu. What is it that they picture, when they hear Prime Rib? A large Roast, brown and crunchy on the outside, and usually pink on the inside. They can become positively rapturous at the thought of a perfect end cut. I'll bet you think that can only be accomplished by some genius caterer, but you can do it right at home, and it isn't hard at all.
There are two other things the meal needs to be perfect: a rich dark Gravy to pour, and the Potatoes. Yes, you can serve a Salad, Vegetable, and Dessert as well (I recommend an Apple Cake), but all the men really care about are the Meat and Potatoes.
The final item, and this may be the most important thing of all, is a smile on your face. Don't watch him eat whilst secretly worrying about his Cholesterol count. Look happy that he is relishing the treat you've prepared.
Relax, and forget about your own diet as well.
Every couple should have some times to share pure pleasure, and this meal is one of them. You need one piece of equipment to make this, a meat thermometer. They are inexpensive and for sale in any market.
Ingredients
1 Beef Rib Roast,
3 or 4 ribs thick (4 is better)
1 bottle Dry Red Wine
2 tablespoons Worcestershire Sauce
2 teaspoons Marjoram
2 tablespoons Corn Starch
Method
The day before you want to cook this, stick the meat thermometer into the middle of the Roast, making sure that it doesn't touch the bone.
Freeze the Roast. The reason you are doing this is to ensure that the meat can cook long enough to develop a crispy crust without becoming overdone. Several hours before you want to serve dinner: put the frozen Roast in a large pan.
Place the pan in the center of the oven.
Pour in the Wine.
Close the oven and roast at 325 degrees. This will take at least 45 minutes per pound.
The Roast is medium-rare when the thermometer reads 150 degrees, ten degrees less for rare, ten degrees more for medium. If it goes beyone 170 degrees, you have cooked it to death.
Remove the pan from the oven and place the Roast on a platter.
Whisk the Cornstarch, Worcestershire Sauce, Marjoram, and a small bit of Water together until smooth.
Add the Cornstarch mixture to the pan drippings.
Cook and stir, scraping the pan, over a medium heat until the mixture boils and thickens.
Remove from heat.
By this time, there will be some juices accumulating on the platter.
Add them to the Gravy, and stir to blend completely.
Serve and Smile.
Excerpts from It's Not Just Chicken Soup.
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