I am pleased to announce that Thérèse and Trish “the Dish” have picked up the Christmas Day Prime Rib from our favorite local butcher and market, LaRocca’s Country Market.
I have written extensively on best practices when it comes to preparing and cooking prime rib, so for those just getting started, please refer to previous Gourmay articles on the subject:
Now, I have been lobbying for quite some time to reverse the usual baking process by cooking the prime rib at 200° F until the internal temperature reaches 120°F and then crust the outside under high heat for about 8 minutes. Thérèse sternly advises me that this is not going to happen this year – and perhaps never!
In any event, I will be priming the roast with a sea salt rub this evening and then place the roast uncovered on a rack in the refrigerator for 48 hours. This allows the excess fluids to be released to allow the surface of the roast to crisp better. Before roasting on Christmas Day, we cover the roast with a mixture of flour, salt and pepper and that miracle of all spices, Fenugreek. (Editor’s Note: Prime Rib without a hint of Fenugreek is like Christmas without a Christmas tree).
For vegetarians and animal activists, we will also be serving roasted potatoes and Brussels sprouts.