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I think this prime rib roast is going to become a tradition for us. It’s simple to prepare but indulgent in flavor. I decided to include it in my Holiday Spread because it’s quintessential holiday, fancy fare. Plus, its really fun to photography, so why not make it when Sera Petras is there to take pictures. I can not take full credit for this recipe, I adapted it from the Niman Ranch cookbook.
I received the Niman Ranch Cookbook: From Farm to Table with America’s Finest Meat for Christmas a few years ago and fell in love with it. It taught me so much about sustainable farming, as well as concepts like free range, organic and more. It’s definitely worth a read. The last part of the book is packed with delicious recipes, including this one. The hardest part of making this is cutting it after its done. At least it was for me. I spent so much time and money on this meat, I didn’t want to mess it up by cutting it wrong. But, in the end it turned out to be way easier than I thought. Click here for a resource that I found really helpful.
So, this post is the final post from my A Holiday Spread series of posts. I want to send my sincerest thanks to Sera Petras Photography for making it possible. We’ve never had such lovely and beautiful photographs on our site. We absolutely can’t wait for the next collaboration.
Here is a recap of all the food we serves at our Holiday Feast;
Prime Rib Roast (recipe below)
Sausage Skillet Corn Bread
Cranberry Apple Chutney
Warm Brussel Sprout Slaw with Cranberries
Bacon Mashed Sweet Potatoes
Chocolate Dipped Coconut Macaroons
For a recap of our Holiday Spread, including information on the table setting, and our prep, click here.
Let us know what you think. Do you have plans to go all out this year with your table decor?
Local Ingredient: JQ Dickinson Salt.
3-4 rib Prime Rib Roast
6 garlic cloves, sliced
2 tbsp sea salt
1 tsp fresh ground black pepper
1 tbsp smoked paprika
2 cups dry red wine (Paleo substitute - beef broth)
- Using a sharp paring knife, make 20 shallow incisions in the fat cap of the roast.
- Slide 1 garlic slice into each incision. Use your fingers or the dull side of the knife to cover them.
- Combine the salt, pepper, and paprike in a small bowl.
- Rub the spice mixture all over the roast. Let it sit at room temperature for 1 hour.
- Preheat the oven to 450 degrees F.
- Set the roast, fat side up in a roasting pan just big enough to fit it. If the pan is too big the pan juices will evaporate.
- Roast in the preheated oven for 15 minutes, then turn the heat down to 350 degrees F.
- Roast for about 1 1/2 hours, or until an instant read thermometer reads 125 degrees F (for medium rare)
- Transfer the roast to a cutting board and allow to rest for 20 minutes.
- While the roast is resting, place the roasting pan directly on the stovetop over medium heat.
- Skim as much fast off the top as you can.
- Add just enough red wine (beef broth) to cover the bottom of the pan.
- Scrape the bottom to get the cooked bits up. Bring it to a boil, stirring occasionally.
- Strain the juice through a fine mesh into a small sauce pan.
- Season with salt and pepper. Keep it warm over low heat
- Carefully cut the bones off the rib roast by cutting just along the rib angling the blade towards the bones to guide the knife through without damaging the meat.
- Cut the prime rib roast into slices.
- Serve with the red wine sauce.
Adapted from the Niman Ranch Cookbook.
The Niman Ranch Cookbook, pg 142
Sera Petras says
This was not only beautiful to photograph, but delicious! One of my favorite perks of photographing food is eating the food! I can say that this really does look good enough to eat! I am definitely going to be trying these recipes with my own family.