Thomas here……Years and years ago when my mother, Cathy, was a young lass she told me that her mother would prepare a Prime Rib nearly every Sunday for dinner. As the cost of beef has grown exponentially in the decades since, the king of beef roasts has transitioned from a weekly staple to being reserved for ‘special occasion’ meals or as a centrepiece for your holiday spreads. Not this week however! We’ve brought in a ton of Prime Grade (reserved for the most marbled and flavourful 2% of beef) Rib Roasts so you guys can eat like kings for a fraction of the regular price.
Several notes on preparation: A) As a rule of thumb, each bone serves two people. B) The night before you cook it, leave it unwrapped in your fridge. A drier surface makes for a better sear which makes for a tastier end result. C) Take it out of the fridge three hours before you cook it, allowing it to come to room temperature. This ensures an even cooking, so you don’t overcook the delicious outside before achieving a medium-rare centre. D) For seasoning, stick with coarse salt and pepper. Montreal steak spice is about as far as I’ll go outside the box and I don’t find it necessary. You want to taste the beef, not the seasoning. Sprinkle some salt atop after it’s all carved. E) Roast at 450ºF for the first 15 minutes to achieve the perfect sear, then drop it down to 300ºF until the centre reads 125ºF for medium-rare (do not open the oven door during this process). The low temperature slowly melts the generous rippling of intramuscular fat which gives this roast its prized flavour. Let sit for around 20 minutes before carving.
Other essentials? Mashed potatoes are the go-to side dish, however I prefer scalloped which you can grab from our freezer. I also go for roast veggies for a texture in contrast to the starchy potatoes. You can quickly cut carrots and parsnips into thicker matchsticks and roast them while your beef cooks. My horseradish of choice is Kozlik’s, it’s locally produced and has the perfect amount of spice. Our Village Grocer Beef Gravy is a must, and always add the drippings from your finished roast before serving. Oh….and I can’t forget Yorkshire Pudding…perhaps the best part.