Another Year Older

We had another birthday in our house on Thursday, my middle son turned 22.  His is the last birthday of the year, YAY!  He picked his dinner and  cake, just as I told you in an earlier blog this is the tradition in our family.  The meal he picked was a little involved, but not too bad, he wanted Prime Rib Roast.  Don't shy away from making something this big.  It's E-A-S-Y, and the oven does all the work.  The meat is tender and juicy and tastes great!  This is how you do it.

 I usually get my roast at Costco. I have tasted many and theirs are always good.  This roast served six big eaters.  Trim away any really fatty parts on the outside, but don't cut all of it off.  You need to have that big fat piece, you see there in the middle of my roast, that's what keeps it juicy. Next, I mix up a mustard and garlic paste to put on top of it.

PRIME RIB  

1 - 4 or 5 lb Prime Rib Roast

2 big cloves of garlic, minced

1 heaping teaspoon of course grain Grey Poupon Mustard

1 heaping teaspoon of Regular Grey Poupon Mustard

1 teaspoon of kosher salt

1 teaspoon of cracked black pepper.

Mix it all together to form a paste and spread it all over the top of the roast.

 Put the roast in the bottom part of a broiler pan and tent with a piece of foil.  Bake in a preheated 350 degree oven for 2 1/2 hours.  Remove from oven and insert a meat thermometer in the widest part of the roast, 160 degrees is cooked medium well, which is a little pink in the center.  Take out of the oven and let rest.  The roast will continue to cook even after you take it out of the oven.  Keep it covered with foil.  In the meantime, don't forget the Bearnaise Sauce!  Wegman's also has Bearnaise Finishing Butter in the dairy case. Bearnaise is a butter and tarragon sauce that marries very well with the beef.  See how easy it is to make this beautiful piece of meat.