We love sharing our favorite recipes with you. Most recently we shared one of our favorite seafood recipes, Cedar Plank Salmon. This week, we have something for our meat lovers: prime rib.
There is nothing quite like the taste of a succulent and flavorful prime rib. It is a popular entrée at many catered events and one of our favorites as well.
Although many people enjoy prime rib, they may not know some of these interesting facts about it:
- Prime rib is technically a roast, rather than a steak.
- A full prime rib is cut from the 6th through 12th ribs of the cow (for a total of 7 ribs).
- Prime rib is called a “standing roast” since this is the way you cook it.
- Speaking of cooking, prime rib is best served rare, medium-rare, or medium – not well-done.
- The prime rib is especially tender and tasty because of the amount of fat it contains, which is known as marbling. The more marbling, the more flavorful.
- Prime rib pairs well with Cabernet Sauvignon, but you can also enjoy it with any red wine.
Source: Business Insider
We offer a carved herb garlic roasted prime rib with au jus and creamy horseradish on most of our catering menus. We share a version of our recipe below.
Are you interested in serving prime rib at your next catered event? We enjoy preparing it, and we know you and your guests will certainly enjoy it, too.
You can find this scrumptious entrée on our Weddings Menu.
Chef du Jour Recipe: Prime Rib
Serves 18-24 people
- One 10 to 12-pound prime rib roast, at room temperature
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh rosemary leaves, chopped
- 1/2 cup fresh tarragon leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 2 tablespoons salt
- 1 1/2 tablespoons ground pepper
- 1/4 cup vegetable or grapeseed oil
- Preheat the oven to 325°F.
- First, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side.
- Save the trimmed fat.
- In a bowl, mix all the herbs well.
- Add the salt and pepper and mix again.
- Next, add the oil, whisk to mix, and then apply the mixture to the exterior of the roast evenly on all sides.
- Top with the reserved trimmed fat.
- Roast until the internal temperature reaches 120°F for medium-rare, about 2-1/2 hours.
- Allow the meat to rest for 10 minutes before carving.
Source: Food Network
Are you planning a wedding or other special occasion in the Portland-Metro area? We would love to help you with your catering needs. Please give us a call at 503-222-4553 or contact us online any time.