Christmas is almost here. (If you haven’t finished shopping, I don’t mean to be a reminder that your time is running out.) And you may be thinking about what to make for Christmas dinner. Well, do I have the recipe for you.
My friend, James, who is pretty much the smartest guy I know, shared this prime rib recipe with me. I tried it, and He Who Must Be Fed — as well as the youngest spawn of He Who Must Be Fed — said it was the greatest prime rib he ever had.
Watch this to see how it’s done:
I’ve made this several times, so I have some helpful hints for you:
- For this to work, follow Chef John’s advice by making sure the roast is at room temperature. That’ll take at least six hours, so you’re going to have to plan a little bit.
- When I first watched the video, I didn’t know what herbs de Provence was, so I skipped it, and the roast tasted great. However, I have since found it and now use it. Delicious. You’ll be successful whether you use it or not.
- While Chef John says the roast needs to be bone in, it’ll work even if it’s boneless. The last time I made this, I inadvertently got a boneless roast, but it worked just fine.
- When the roast is done, remove it from the pan and cover it with foil so it will stay warm. Then, deglaze your pan with some beef broth. Don’t waste those delicious bits at the bottom of the pan; they’ll make marvelous gravy.
- Heed Chef John’s advice and do not — DO NOT – open the oven during this process. It’ll be tempting. You’ll want to open the oven, but fight the temptation. In fact, it’s easier if you just leave the kitchen.
If you make this, let me know how awesome it turned out for you. Merry Christmas, my foodie friends.