Ever since September 21st, 1996, Lad has been the center of my universe. Well, sort of - we've had a few other things come up, like kids and work, but now that we're empty nesters, he's back front and center again. And when it comes to Lad, I always have food on the brain - what he's going to love, and what I'm going to love too.
So, I'm making Lad's prime rib. It's every bit as delicious as every other prime rib I've made, but it's downsized enough for two dinners and some really delicious leftovers. I start by making a rub for the prime rib. I put a whole bunch of Dijon mustard and mayo into a food processor, along with salt, pepper, fresh thyme leaves, rosemary leaves, and three cloves of garlic. I let the food processor pulse it all together, and the result is a fragrant, flavorful rub that I can't wait to slather all over the prime rib.
"I love all the little flecks of herbs in there, and the smell - oh my gosh, that smells good. I love the Dijon in this rub."
I've got a smaller prime rib roast, just the right size for two very generous dinners, plus some cold prime rib leftovers - which, let's be honest, is part of the joy of making prime rib in the first place.
Roasting the Prime Rib
I pour the rub over the prime rib and get really messy, making sure to rub it all over the top and sides. Ideally, it would sit overnight, but I'm just going to let it sit for about an hour before popping it in the oven.
I've got the prime rib on a rack in a heavy roasting pan, and I'm going to roast it at 500°F for about 15 minutes to get that initial sear on the outside. Then, I'll drop the temperature to 325°F and let it go for another 60 to 70 minutes, until it reaches a perfect medium-rare. After that, I'll let it rest for about 10 minutes before slicing into it.
"Doesn't it look so good? It's always good to let prime rib rest - it's hard to do because it always smells so good when it first comes out of the oven."
While the prime rib is resting, I'm going to make a simple au jus to go with it. I've scraped all the grease and little bits from the roasting pan into a skillet, and it's nice and hot. I add a little bit of flour, just to give the au jus a little bit of body without making it too thick like a gravy. After cooking the roux for a couple of minutes, I whisk in the beef stock, season it with salt and pepper, and let it heat up.
Now, it's time to slice into that perfectly cooked prime rib. I go for a nice, thin slice, just the way Lad and I like it. The medium-rare interior is an absolute work of art, and I can't wait to serve it up with a pile of buttery, creamy mashed potatoes. I ladle the hot au jus over the prime rib and the potatoes, and finish it off with a sprinkle of fresh parsley.
"This is Lad's idea of heaven. It's pretty much my idea of heaven, too. Hey, that rhymed!"
But the fun doesn't stop there. I'm going to use some of that leftover prime rib to make a prime rib sandwich that is nothing short of luxurious and hearty. I caramelize some red onions and garlic in butter, adding a touch of red wine and cream to create a deep, rich "onion wine jam." I layer the thinly sliced prime rib on a soft roll, top it with melty provolone cheese, and smother it in the decadent onion mixture.
"This sandwich is so decadent, you don't need a very big one - just a small one really packs a punch."
And if that wasn't enough, I've got another favorite way to use up those prime rib leftovers: a prime rib salad. I start with a mix of chopped romaine and iceberg lettuce, add some ranch dressing, halved cherry tomatoes, and thinly sliced red onion. Then, I arrange strips of that divine prime rib on top, creating a salad that is absolutely divine.
"The word 'leftover' does not do those two recipes justice - they are both incredible."
Part 1/8:
Lad's Favorite Prime Rib: A Culinary Delight
Crafting the Perfect Prime Rib
Ever since September 21st, 1996, Lad has been the center of my universe. Well, sort of - we've had a few other things come up, like kids and work, but now that we're empty nesters, he's back front and center again. And when it comes to Lad, I always have food on the brain - what he's going to love, and what I'm going to love too.
Part 2/8:
So, I'm making Lad's prime rib. It's every bit as delicious as every other prime rib I've made, but it's downsized enough for two dinners and some really delicious leftovers. I start by making a rub for the prime rib. I put a whole bunch of Dijon mustard and mayo into a food processor, along with salt, pepper, fresh thyme leaves, rosemary leaves, and three cloves of garlic. I let the food processor pulse it all together, and the result is a fragrant, flavorful rub that I can't wait to slather all over the prime rib.
"I love all the little flecks of herbs in there, and the smell - oh my gosh, that smells good. I love the Dijon in this rub."
Part 3/8:
I've got a smaller prime rib roast, just the right size for two very generous dinners, plus some cold prime rib leftovers - which, let's be honest, is part of the joy of making prime rib in the first place.
Roasting the Prime Rib
I pour the rub over the prime rib and get really messy, making sure to rub it all over the top and sides. Ideally, it would sit overnight, but I'm just going to let it sit for about an hour before popping it in the oven.
Part 4/8:
I've got the prime rib on a rack in a heavy roasting pan, and I'm going to roast it at 500°F for about 15 minutes to get that initial sear on the outside. Then, I'll drop the temperature to 325°F and let it go for another 60 to 70 minutes, until it reaches a perfect medium-rare. After that, I'll let it rest for about 10 minutes before slicing into it.
"Doesn't it look so good? It's always good to let prime rib rest - it's hard to do because it always smells so good when it first comes out of the oven."
Making the Au Jus
Part 5/8:
While the prime rib is resting, I'm going to make a simple au jus to go with it. I've scraped all the grease and little bits from the roasting pan into a skillet, and it's nice and hot. I add a little bit of flour, just to give the au jus a little bit of body without making it too thick like a gravy. After cooking the roux for a couple of minutes, I whisk in the beef stock, season it with salt and pepper, and let it heat up.
Serving the Prime Rib
Part 6/8:
Now, it's time to slice into that perfectly cooked prime rib. I go for a nice, thin slice, just the way Lad and I like it. The medium-rare interior is an absolute work of art, and I can't wait to serve it up with a pile of buttery, creamy mashed potatoes. I ladle the hot au jus over the prime rib and the potatoes, and finish it off with a sprinkle of fresh parsley.
"This is Lad's idea of heaven. It's pretty much my idea of heaven, too. Hey, that rhymed!"
Leftover Prime Rib Bliss
Part 7/8:
But the fun doesn't stop there. I'm going to use some of that leftover prime rib to make a prime rib sandwich that is nothing short of luxurious and hearty. I caramelize some red onions and garlic in butter, adding a touch of red wine and cream to create a deep, rich "onion wine jam." I layer the thinly sliced prime rib on a soft roll, top it with melty provolone cheese, and smother it in the decadent onion mixture.
"This sandwich is so decadent, you don't need a very big one - just a small one really packs a punch."
Part 8/8:
And if that wasn't enough, I've got another favorite way to use up those prime rib leftovers: a prime rib salad. I start with a mix of chopped romaine and iceberg lettuce, add some ranch dressing, halved cherry tomatoes, and thinly sliced red onion. Then, I arrange strips of that divine prime rib on top, creating a salad that is absolutely divine.
"The word 'leftover' does not do those two recipes justice - they are both incredible."