True story. Last year, I hit Costco late in the day on New Year’s Eve and bought a big, beautiful prime rib for a dinner party. The checker said, “Oh, looks like you guys won’t be eating this beauty tonight!” When I told him we were going to get it cooked and served in about two hours, he scoffed and said, “Sorry, ma’am. But no rib this size cooks in two hours.” Little did he know I had the perfect method in my back pocket. A recipe that flies in the face of every prime rib recipe you’ve tried before. The recipe is from Pure Beef, by author and chef Lynne Curry of Oregon. It’s foolproof and can’t be improved upon.
Prime Rib with Mustard and Herb Butter
For the mustard and herb butter:
- 4 ounces unsalted butter, cut into chunks
- 6 medium cloves garlic
- ¼ cup loosely packed fresh rosemary leaves
- ¼ cup loosely packed fresh sage leaves
- ¼ cup loosely packed fresh thyme leaves
- ¼ cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- Kosher salt, and freshly ground black pepper
For the prime rib:
- One 5- to 6-pound boneless beef rib roast, patted dry
- 2 tablespoons olive oil, if needed, for searing.
- Melt the butter in an 8-inch skillet over medium heat. Let it foam until it turns light brown and smells nutty, about five minutes. Immediately pour the butter into a small heatproof bowl, leaving most of the milk solids in the bottom of the skillet. Refrigerate the butter until solid, about one hour (or freeze, to speed this up).
- Purée the garlic, rosemary, sage, thyme, mustard, Worcestershire, 1½ teaspoons salt, and 1 teaspoon pepper with the solidified browned butter in a food processor to make a thick paste. Reserve ¼ cup of the butter and rub the rest all over the roast. Put the roast fat-side-up on a rack set in a roasting pan and let sit at room temperature for one hour before roasting.
- Position a rack in the center of the oven and heat the oven to 300 degrees. Roast the beef until an instant-read thermometer registers 110 degrees for rare, about 1½ hours, or 115 degrees for medium rare, about 10 minutes more. Remove the roast from the oven. Let sit, tented loosely with foil, for up to two hours (or continue with the recipe).
To sear in the oven:
Heat the oven to 475 degrees. Roast until 125 degrees for rare, or 130 degrees for medium rare, about 10 minutes.
To sear on the stove:
Heat the oil in a heavy 12-inch skillet until shimmering hot. Sear the beef, turning and pressing down with tongs, until browned all over and cooked to desired temperature, about four minutes per side. Transfer to a cutting board. If there was no earlier rest between roasting and searing, let the roast rest for 15 to 20 minutes. Slice and serve with the reserved mustard butter.
TIP: The beef can be roasted and then sit at room temperature, tented with foil, for up to two hours before the final sear.
Roasted Winter Vegetables
This is simple and delicious. Even the pickiest eaters will enjoy these winter veggies, cooked to perfection.
- 3 parsnips
- 7 to 8 carrots
- 3 medium shallots
- 6 to 7 radishes
- cup olive oil, suitable for roasting
- 1½ teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 5 sprigs of thyme
Preheat oven to 375 degrees. Slice shallots and the rest of the vegetables lengthwise. Some pieces may need to be sliced in half again, but don’t be afraid of big chunky veggies. Arrange sliced vegetables on a parchment-lined baking sheet, and coat with olive oil. Sprinkle salt and pepper and scatter the thyme around the pan. Place in the oven for at least 35 minutes. Cook until the veggies are tender and caramelized.
Creamy Buttermilk and Parsley Mashed Potatoes
Meat and potatoes are a classic winter dish for a reason — they hit the spot. And they are better together!
- 8 to 10 large Yukon Gold potatoes
- ½ cup soft butter
- 1 teaspoon kosher salt
- ½ cup shredded Parmesan cheese
- 1 cup buttermilk
- 1 to 2 cups whole milk
- One bunch flat parsley, roughly chopped
Slice potatoes in half, place in a large pan, and cover with cool water. Bring pan of potatoes to a boil for 25-35 minutes, or until potatoes are tender enough to mash. Drain water, and add the rest of the ingredients, reserving more milk only if you need it. Mash by hand or with a hand mixer. Add salt to taste. The parsley cooks slightly with the heat of the potatoes.