A while ago I saw an article on seriouseats.com which explained how to cook perfect prime rib. I decided to give it a shot tonight. I really should have read the recipe before I started because at around 2:00pm, I realized that I should've started prepping last night. If I had done that, I could've let the prime rib air dry overnight. Ah well... The other thing I realized was that I didn't have a v-rack to put the roast on.. nor did I have a roasting pan or a meat thermometer. So.. after I got all the groceries for dinner, I had to go to Bed Bath & Beyond. *sigh*
I was a little disappointed on how the prime rib turned out. It was slightly overcooked and far from perfect. Taste wise it was pretty damn good but it did not turn out the way I wanted it to. Justyn thoroughly enjoyed it though so that's always a plus.
I served it with roasted brussel sprouts & a root vegetable mash (carrots, parsnips, potato & butternut squash). One of my friends also gave me a fantastic recipe for horseradish dip. I'll post the recipe after the pics.
1/4 cup bottled horse radish drained & squeezed dry in cheesecloth
1 Tbs white wine vinegar
1 tsp sugar
1/4 tsp dry English mustard
1/2 tsp salt
1/2 tsp white pepper
1/2 cup chilled heavy cream
In a small bowl, stir together all but cream until well blended. Whip cream until stiff (the cream, not you). Pour mixture over cream and fold together with rubber spatula lightly but thoroughly. Taste for seasoning.