9 January, 2013
My Perfect Prime Rib!
One of my favorite meals is a great prime rib. Very rarely is the meat you’re eating that is being pawned off as prime rib REALLY prime rib Did you know that? There are certain cuts depending on which ribs and the difference is HUGE. The aging of the beef is important as well. I like my beef wet aged, rather than dry. It seems to be more tender to me. This one was fantastic and wet aged for 90 days. I put it in a roasting pan with some pearl onions, mushrooms, dutch potatoes and crushed garlic cloves. I coated the rib with brown mustard and sea salt which makes a great crust! Plus the drippings cook the vegetables and the salt and mustard flavor them so perfectly! The rib came out really nicely at medium rare and nice and pink! I prefer a bone-in rib as the bone adds more flavor, plus little Sophia is adorable with a huge rib bone!. – xoxo Mariah