Prime Rib au Jus à La Ruby!! The ultimate indulgence and a staple holiday dinner✨🤩🌟
Paired with homemade horseradish sauce and served with roasted potatoes and carrots, spinach gratin, chili con carne corn soufflé, shrimp bisque soup, and veggies and ranch dip.
I enjoyed every minute I spent in the kitchen making this delicious and cozy meal for my family. 😍❤️
Grocery shopping during the holidays can be exhausting. Lines are long, people are impatient; and with all businesses still being short-staffed, employees are overworked and tired. So I decided to give my butcher a break and took care of French’ing my prime rib myself. Follow these steps along if you’d like to do it yourself next time:
🥩 Pat your Prime Rib dry with paper towels and place it on a cutting board with the fatty side up. Grab your sharpest paring knife and, starting 2 to 3 inches from the end of the bones, make a long cut lengthwise on top of the rack, using firm pressure to cut through the fat and underlying meat down to the bones.
🥩 Remove the knife and carefully slice from the end of the bones inward, following the curve of the bones, until you reach your initial cut. Pull away the strip of meat and fat.
🥩 Clean meat between the ribs by cutting straight down along one rib, then down the next, and cut across between them.
🥩 Scrape off the rest of the meat, fat, and cartilage from each rib bone. You want to get right down to the bone.
🥩 Using a paper towel, grab each exposed bone and pull several times, cleaning off any last clinging bits.
And Voila!! Next, I will share how I marinated and cooked my prime rib to turn in into the juiciest tastiest roast.
🥩 7-8 lbs Prime Rib
🥩 2 sticks butter
🥩 3 tablespoons onion powder
🥩 3 tablespoons garlic powder
🥩 Salt & Pepper to taste
🥩 A handful of baby carrots, whole garlic cloves, cut up celery stalks, a couple of sprigs of fresh thyme & rosemary, and 3 bay leaves
🥩 Hot water for the pan
🍽 First – Pat prime rib dry with paper towel and season it all around with generous amounts of salt, pepper, onion powder and garlic powder. Feel free to use any other meat seasonings you like.
🍽 Season room temperature butter with the same seasonings used on the meat and rub it all over the rib roast.
🍽 Add veggies and 1 inch of hot water to the bottom of the pan, then place the meat on the rack and to the oven it goes!
🍽 Roast on 500F for 1/2 hour, then on 325F, for 15 – 20 mins per pound, making sure to baste the roast with the drippings and rotate the pan every half an hour. Cooking time can of course be adjusted to your desired doneness.
🥩 Once out of the oven, cover roast tightly with parchment paper and foil, and let it rest for 15-20 before carving and serving it.
🥩 I paired it my with homemade horseradish sauce. DELISH!
Happy New Year, from Ruby’s Kitchen to Yours 👩🏻🍳❤️
MADE WITH LOVE!