Paladini Potpie

Adventures within The Crust!

Perfect Prime Rib

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Thumbs up from Grandpa FrankWhen you spend more than six dollars a pound for meat, you want to make sure you know how to cook it properly. This is why I have never cooked a rib roast.

It’s also why John and I stood in terrified indecision, at the butcher’s case when we saw rib roast on sale for $3.98 a pound.  John hefted a fourteen pound beauty.  It would gloriously feed our family of fifteen, with plenty of leftovers. But we had never cooked a standing rib roast before, and it was very scary.

“It’s the easiest roast you’ll ever cook.”  We heard these words over and over again from the butcher, from friends and from a few of the many recipe sites we visited on the internet.

We took the plunge.  How could we not? $3.98 is the normal price of a good regular roast beef, and we were going to feed our family prime rib for the same price!

Ray gives approvalUp to the last minute we were comparing recipes we found in books and online, and tips jotted down from friends.  In fact, our brother, Ray, had his i-phone out searching for last minute tips as we put it into the oven. (The roast, not the i-phone.) Proverbs 11:14 says there is victory and protection in many counselors, and we found that to be true.  Taking bits and pieces of advice from here and there, our roast came out perfect. This is how we did it.

Ingredients:

1 rib roast

4 peeled garlic cloves cut in half

2 tablespoons butter

2 tablespoons black pepper

*Do not use salt.  Some of the recipes said to sprinkle with salt, but others said it would dry the meat out.  We are salt fiends in this family, but we did not use salt this time and it was perfectly flavorful and juicy.

peppered and buttered and into the oven!Preheat the oven to 450° and be sure it is that temperature before you put the roast in.

We used a good heavy stainless steel pan; the same one we roast our turkey in. Place the roast in the pan, ribs down and fat up.  Pat it dry with paper towels and make sure it is room temperature.

Poke slits into the top with a sharp paring knife, and insert about 6 half cloves of garlic.

Rub butter on the ends of the roast where there is no fat.

Generously sprinkle black pepper over the top.

Place the roast on the center rack of the oven and cook at 450° for 15 minutes.  This will sear the outside and make the inside nice and juicy.

Lower the heat to 325°

Checking the temperatureAfter 2½ hours we began to check the internal temperature of the meat. Use an accurate meat thermometer, and be sure you insert it in the center so it doesn’t touch one of the rib bones.

I guess the rule of thumb for figuring the roasting time is 12-15 minutes per pound. The first 15 minutes should always be at 450°, and the remaining time at 325°

We cooked our 14 pound roast for 3 hours and 15 minutes. We took it out when the internal temperature was 120° and set it on the counter for 20 minutes, tented with foil, to rest.  (Every source we consulted said this “resting” is an important step.  It finishes cooking and the juices are drawn in or assimilated.)

Perfect!

This gave us half an hour to bake the rolls, steam the broccoli and set the table.  We had put 15 big potatoes on the lower oven rack about an hour before the time we estimated we would be taking the roast out. (Make sure you poke the potatoes with a sharp knife or they might explode.)

The potatoes continued to bake while the meat was resting on the counter, and were piping hot and ready to serve when John began to carve the roast.

Merry Christmas!

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Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

2 thoughts on “Perfect Prime Rib

  1. Well that sounds easy enough. I think I will try it! Thanks Adrena!!

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