How’s everyone doing? Well, I hope. I’m getting ready to go to a warmer climate for a week with my twinners and looking forward to a little down time. But, first I’m going to share a recipe that is easy and delicious … prime rib for two.
Go to Pinkham’s Gourmet Market and ask butcher Pete Hurst, “Hey Pete, do you have a four-pound prime rib roast?” If he has one, ask him to flap it for you … he’s the best. He will give you the best piece of meat in town. Tell him I sent ya.
It’s incredibly important to bring your rib roast up to room temperature. Rub extra virgin oil all around your rib roast, cover it with salt, pepper, onion powder, and, if you have a little truffle salt, use it (I love anything with truffle salt). Have some fresh garlic cloves (peeled) on hand and place them between your flaps.
I’m hoping you all have a black cast iron fry pan. My father gave me his before he passed away and I absolutely treasure it. Heat up your cast iron pan on medium heat, add some EVO to the pan … now be careful you don’t get splatted with the hot oil … brown on all sides. While that’s crisping up, preheat your oven to 350 degrees. This is the best part — after you’ve browned the rib roast, take the fry pan (make sure you grab the handle with a pot holder so you don’t burn your hands) and place it in the oven. Cook for one hour for rare to medium rare or 1 hour 30 minutes for medium (pink). I like mine rare and my hubby likes his medium. After you take it out of the oven, let it rest (like any meat) a good 10 to 15 minutes. Make sure you use your pan drippings; add half cup red wine and a teaspoon of beef paste to make an au jus. What I do for Rich is add his big ole half into the au jus and let it sit for a couple of minutes — comes out perfect every time.
Most times I will serve mashed potatoes and corn for him while I bake myself a sweet potato and Brussel sprouts or asparagus for me.
Enjoy — we don’t do this often but it’s a must every now and then.
Please remember, if you have any questions you know how to reach me.
I’m not sure how anyone else cleans their cast iron fry pan, but this is how I keep mine in perfect shape. Add water to the pan, bring to a rapid boil. Let cool for about 20 minutes, drain and add 1 tablespoon of kosher salt. Take a couple of paper towels and wipe out well, then season with some type of cooking oil – it really doesn’t matter which kind – and, bingo, it’s perfect and ready to go for your next cooking adventure.
Take care and always be kind.