Our current New Years tradition is for me to fix a prime rib dinner with all the goodies. Here’s it, and aju, and potatoes, and what to do with it a couple days later.
Herb Butter Prime Rib
- 4-ish pounds bone-in prime rib
- 1 cup butter, softened
- 4 – 10 cloves garlic, minced
- 1 Tablespoon thyme, finely chopped
- 1 Tablespoon oregano, finely chopped
- 1 Tablespoon rosemary, finely chopped
- 1 Tablespoon salt
- 1 teaspoon pepper
Take the prime rib out of the freezer, and let it warm for at least 30 minutes.
Warm up the butter so it’s a liquid, then add everything to it minus the prime rib it’s self. Stir it all up.
Place the prime rib fat side up in an appropriately sized pan (or, even larger pan if you want do some potatoes, too), and pour all the butter sauce on it. Let it sit and soak for about 30 more minutes on the counter or somewhere safe. Once the butter has rehardened, use your hands to get the butter and herb combo out of the bottom of the pan and pack it all over the surface of the prime rib, so it’s completely covered in butter, garlic, and herbs.
Preheat the oven to 450. Once it’s done pre-heating, cook it for 15 minutes. Then, reduce the temperature to 325, and continue cooking. It’s about 15 minutes per pound of prime rib – use a meat thermometer to wait for the internal temperature to get up to 110 degrees (at this point, I split it in half, so that half is medium rare, and half is just medium) If you want medium rather than medium rare, go for 120 in the inside.
Wrap it in foil when you bring it out, and leave it set for 20 minutes, so the inside temp slowly reaches a safe temperature.
Serve, and enjoy. Save the drippings for later – you’ll want them.
Aju
- 1/4 cup beef fat drippings (with the garlic &herb butter) from the prime rib
- 1 1/2 tablespoons all-purpose flour
- 2 cups beef broth
- Salt & Pepper to taste
Put the drippings in the pan on medium high, let it get warmed up. Drop the flour in it, and keep stirring it until it gets good and brown. Pour in the beef broth, add the salt & pepper, and whisk it all until it boils and starts to thicken slightly. Remove it from the heat, and keep stirring it off and on until it’s cooled a bit (to keep it from sticking to the bottom of the hot pan.)
Prime Rib Baked Potatoes
If you have enough room in the pan, take a couple of baking potatoes, wash them, then use a knife to cut about 4 slits in potatoes on each side. Throw the potatoes in the same pan as the prime rib when it’s about half done. When you check the temperature on the prime rib, rotate the potatoes. They’ll absorb some of the herb butter & fat combo that’s in the bottom of the pan. (I came up with that for 2018. In 2019, I’m going to do it a little different.)
Prime Rib Soup
What to do after trying to consume about 28 oz. of prime rib and failing.
- Four or five potatoes, diced up
- Half a bunch of celery, diced up
- 6 Oz. of mushrooms, diced up
- 6 cups of aju (from previous recipe)
- 1 cup of barley pearls
- Whatever prime rib you’ve got left over, cubed.
Cook the celery, potatoes, and mushrooms by boiling until they’re tender. Drain them. Put them in the pot, add the prime rib and aju. Cook for about 10 minutes, then add the barley pearls. Keep cooking until the barley is tender.
