The postponed Valentine’s Day menu:
Baked Vegetables, Prime Rib, & Carrot Cake
Scratched the original plan (lamb) after weighing the cost/ quantity/ appeal of lamb vs. prime rib. For our first attempt at prime rib, I’m happy to say that it turned out awesome (I had some major doubts at first)
For starters, I don’t eat much meat, let alone purchase meat. My jaw almost dropped when I saw the size/price tag ($60 !?!) on this piece of meat, but C insisted that we try making prime rib. I was initially really nervous.. kept thinking ” if we over-cook this thing, it’ll ruin it and that would really suck”. But after reading/ researching articles and tips, it didn’t seem so bad – managed to find some helpful prime rib articles on allrecipes.com =]
The 7lb roast from Superstore
Went with a highly rated Garlic Prime Rib recipe and scaled it down to 11 servings
- 3/4 (10 pound) prime rib roast
- 7-1/4 cloves garlic, minced
- 1 tablespoon and 1-1/2 teaspoons olive oil
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground black pepper
- 1-1/2 teaspoons dried thyme
Cooking time formula from an allrecipes.com article:
Bake for 13 mins/lb @ 325 degrees F if searing @ 500 degrees F:
Our estimated time for the 7lb roast was about 1.5 hrs and the actual cooking time was very close to that. Since we (I) were worried about over-cooking it, we checked the internal temperature at the hour mark and fifteen minutes later, just to gauge how far/ close the final temp was. For the future, checking the temperature about 15-20 minutes before the estimated finish time will probably suffice.
Major sigh of relief after the initial carve.
This recipe was modified to include yams in place of peppers.
- 2 medium zucchini, quartered and cut into large pieces
- 2 large yams, peeled and cut into large chunks
- 4 small potatoes, peeled and cut into large chunks
- 1 clove garlic, sliced
- 1/2 cup dry bread crumbs (substituted crushed corn cereal in place of this)
- 1/4 cup olive oil
- paprika to taste
- salt to taste
- ground black pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium baking pan, toss together the zucchini, yam, potatoes, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
- Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Since the oven was set at 325, we baked the vegetables for a longer time. Initially covered w/ aluminum foil for about an hour, then removed foil and allowed it to bake for another 20 minutes.
Everyone really enjoyed the meal, especially the meat – definitely the highlight (not to mention the easy prep/rub). Will be making this again foe sho, probably for the next ‘special occasion’. Might have to try going to a butcher next time, to get some ‘quality’ meat… figured Superstore would be a good option for the first time round (in case it didn’t turn out!)
Here’s a little Prime Rib Overview that my mom found in a flyer:
AKA Standing Rib Roast
- Prime Rib should be purchased by the portion instead of by the pound. One rib represents a “two person portion” for two hungry eaters. If you have a party of six people, a three rib prime rib roast will suit your needs. One rib represents approx two pounds in weight.
- Cut the bones off the roast, season the inside and re-tie the bones back on the roast. Removing the bones make the roast easy to carve – you simply cut the strings when the roast is finished cooking and the bones fall away
- When slicing your roast, keep the meat square and slice it like you would a loaf of bread. Prime rib should be sliced an inch thick or even thicker.
- Cooking a three rib prime rib roast or smaller (up to 6 lbs) requires different cooking instructions than a larger roast
- Preheat oven to 500 degrees F. Put roast on a rack or oven pan – fat side up, no water, uncovered. Cook at 500 degrees F for 1/2 hour then turn heat down to 180 degrees F.
- The rule of thumb is to cook the roast at 180 degrees F for one hour per pound. If your roast is larger than 6 lbs, don’t preheat the oven to 500 degrees F. Instead, cook the roast at 180 degrees F one hour per pound for your whole cooking time. When you have one hour of cooking time left, remove roast from oven and check internal temperature w/ meat thermometer
- For Rare: Internal Temp – 140 degrees F
- For Medium: Internal Temp – 145 degrees F
- For Well: Internal Temp – 150 degrees F
- For Overdone: Internal Temp – 160 degrees F
If your roast has not registered to your required temperature, return the roast to the oven