So, what’s cooking for Christmas? Glad you asked! What’s cooking for Christmas is Prime Rib! Oh yes! Once a year this ole gal gets her best chef on and we fix prime rib. It’s been a tradition since we moved here in 2008.
Before we start, I must apologize to you. Last week I said I would have Part 2 of Christmas Baked Goods, Candy, and Confections. (Part 1, click here) But, I am not going to do that. I have prime rib on my mind and it’s best we just get it to print or I’m not going to be sleeping well.
An expensive piece of meat
To be honest, the first two Christmas’s we had no clue what we were doing. So our results were not so impressive- rather depressing. This is an expensive piece of meat and the thought of overcooking it makes me a wee bit nauseous. So the pressure is always on to “fix it right the first time”.
The first time we overcooked the prime rib. No bigger disappointment than cutting into that beautiful piece of meat to find grey, well-cooked protein. Sigh. Alright… year two. This time we did a good job of not overcooking it, but it rested too long and was a bit cool. Ugg!
By year three we got ourselves into a good rhythm and we were producing some really great prime rib. Chef Brad is a great addition to the “Team Prime Rib”. He is our anchor while I am busy flying around the kitchen preparing other items. He keeps a timer and a meat probe on him at all times.
Prime rib gold
However, in the last three years, we have struck prime rib gold. This recipe I found is the best yet. The recipe is called “Chef John’s Perfect Prime Rib“. Let me just say right here, I love to listen to Chef John. He is funny, explains the cooking “hows” and “whys” very well and the best part… He doesn’t talk down to you. Your just a friend sitting in his kitchen. Love it! You can’t beat the background music either.
Since the recipe is copyrighted I can only give you an overview of the ingredients and my personal notes from trying the recipe. You will have to make your way via the internet to “Chef John’s Perfect Prime Rib” and check out the recipe. PLEASE watch/listen to Chef John’s video that goes with it. Informative and helpful.
Grab an apron
This recipe is a mix of science and math. DON’T be frightened. First, let’s tackle the science part. You will need to let your prime rib sit out room temp. The longer the better. Leaving any protein out helps it cook better- even and juicy. I personally have no problem leaving beef and pork out, but chicken and fish I am very cautious with… but that’s just me.
The second part of the science is making sure you have an accurate oven. You don’t want to be “off” in temperature, so you best get a good oven thermometer and take a couple of tests. Check out this article on testing your oven.
Next, the math part. You will need to have the exact weight of your prime rib and then multiply it by 5. For example, 7.25lb x 5 minutes gives you 36.25 minutes. You will cook your prime rib at 500 F for 37 minutes. Rounding up to the next minute is fine. DO NOT MESS with the weight calculation or you will mess up the deliciousness. Lots of people have recipes out there like this one and they refer to it as an “oven” recipe.
Here’s the scoop
I can tell you that this recipe involves butter, kosher salt, fresh ground pepper and if you have some around- herbes de Provence. Don’t sweat it if you don’t have the herbes de Provence.
I have never done a prime rib with bone-in and the allrecipes Chef John recipe is done with bone-in. His recipe has never failed to make a good prime rib with no bone-in.
With “Team Prime Rib” there is no making mistakes. We use the oven in the fruit cellar, away from eager folk who may want to “peak”. Opening the oven door after the oven has been shut off is a recipe no-no. Keep all that beautiful heat inside, because your prime rib is resting.
The challenging part is to remember to warm your plates so that your prime rib will stay warm as you eat. There are 3 easy ways to warm plates. But first, make sure that your plates can be microwave or placed in the oven:
- Warm your plates in the oven at a temperature of 140-160 F for 15 minutes. Use caution removing from the oven as they are mighty hot and can burn.
- Warm your plates in the microwave for 2 minutes. Make sure you have a glass of water on the top plate. You can damage your plates as well as the microwave if there is no glass of water.
- Make a very hot sink of water and submerge the plates for 8 minutes.
- USE CAUTION WITH EACH METHOD. HOT PLATES WILL BURN YOUR SKIN.
Last, but not least… eat and enjoy
Friends! All this talking, writing and blogging about prime rib has me hungry for prime rib. Just thinking about that medium-rare piece of protein, dripping with wonderful au-jus, warm and tender, melting in your mouth, with a side of garlic mashed potatoes, roasted asparagus, and a tea roll. At the time of writing this article, it is a Saturday and I think Hatfield Road House Prime Rib is calling my name!
So after all this talk of prime rib, is what’s cooking for Christmas prime rib? I sure hope so. Prime rib is delicious and Christmas is a special occasion. So live it up a little and get some prime rib cooking for your Christmas.
Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life. She enjoys reading, repurposing, as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life. When you don’t find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure.
Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.