Easy Prime Rib for Two

I was cleaning my freezer one day a number of weeks back. I like to do it about every six months or so.  It helps me to keep an eye on what is stored in there and to remind me of things I may have forgotten and gives me a chance to use them up before their best by date.

I hate waste and it is easy to lose sight of just what is in the deep freeze, so cleaning it every six months is my trick to keeping on top of it all.

When I was cleaning it that day I noticed a small bone in Prime Rib roast that I had picked up at the grocery store for 50% off one day as it was on it's sell by date several months back.

It was just a small one, perfectly sized for two people.  Although I had double bagged it in zip lock bags, I felt that I should take it out and cook it before it was too late.   It was just the right size for me to enjoy on the day and then to enjoy in sandwiches and hash for two days afterwards.  For me, it was a delicious economy.

That is the thing about things like roasts and whole chickens. You might initially see the as being expensive and they are, but the more meals you can get out of one the more you will bring down the cost of buying one. So whilst this had initially cost me $15 (half of $30) I got three meals from it so it was worth the cost.

When you look at it that way it is not so bad. In any case although it was not a really special occasion or anything, I did really enjoy this rare treat.  I figure I am worth it.

WHAT YOU NEED TO MAKE EASY PRIME RIB FOR TWO

This is a very delicious cut of beef. Tender and juicy.  It doesn't require anything too complicated to ensure that it turns out perfect.

• 2.5 lb. (1 kg) prime rib standing roast
• 2 TBS coarse sea salt
• 1 TBS cracked black pepper
• 1 tsp garlic powder
• 1 TBS light olive oil

 

For me a Prime Rib cut of beef is the most delicious cut of beef that you can buy.  They are very pricy but there is a reason for that.  Cooked properly it melts in the mouth.

Choose a piece of beef that has a nice cap of fat on the top and which is generously marbled without a lot of visible sinew.  The fat will melt as the beef cooks basting the meat with plenty of flavor.

 

I like to use plenty of coarse sea salt and coarse black pepper when prepping my roast for the oven.  Make sure you take your roast out well ahead of time. At least half an hour prior to roasting it, but preferably an hour.

Do not salt or pepper until just before roasting. Don't worry about the amount of salt, most of it will be washed away by the melting fat from the meat as it cooks.  It will not be overly salty when done.

 

HOW TO COOK EASY PRIME RIB FOR TWO

If you follow the directions succinctly your roast will turn out perfect.   Trust me on this. If you like your roast done more, then simply cook it a bit longer. A prime cut of beef deserves to be cooked with skill and perfection.

I think it's best to cook meat always from room temperature so plan ahead and take your meat out of the refrigerator at least 30 minutes before you plan on cooking it. Pre-heat your oven to 250*C/480*F. Have ready a heavy bottomed roasting tin or a heavy bottomed skillet which is oven-proof.

When you are ready to cook it, season your meat liberally all over with the sale, pepper and garlic powder. Do this just prior to cooking to prevent the same from drawing out the blood and juices of the meat.

Heat the oil in a roasting tin or in an iron skillet over high heat. Add your roast and sear it on all both sides.

Lower the oven temperature to 220*C/425*F. Roast the beef in the oven for 20 to 25 minutes. Remove from the oven and baste with the pan juices. Lower the oven temperature to 180*C/350*F.

Return the beef to the oven and roast for a further 15 minutes per pound of beef, plus an extra 15 minutes. The end result will be a perfectly cooked joint, pink in the middle without being overdone.

Leave to rest for 15 minutes, lightly tented with some aluminum foil before serving. Cut into slices to serve along with some of the pan juices spooned over top.

 

 

This turned out perfectly with the perfect pink interior. I like my beef medium rare. It was lovely. The outside was beautifully seared with lots of juicy caramelized beef flavors, and yielded just enough tasty pan juices to serve spooned over the meat.

I enjoyed with some creamy mash and a Yorkshire pudding, some creamed horseradish and a few peas and carrots (not shown).  It was delicious.

NOTE - This is something I actually cooked a number of weeks back, but am only getting to share with you now, just in case anyone was wondering.

Here are two perfect sides that go perfectly well with Roast beef.  I promise you will enjoy these tasty recipes as well.

GENIUS YORKSHIRE PUDDINGS - My late father in law was a cook in the army for many, many years. This is his recipe for Yorkshire puddings and I have to say it is an excellent recipe. These always turn out amazing!  (Just look at the picture of the cooked roast with the puddings!) They always rise nice and tall and are lovely and crisp, with a perfect pocket in the center to hold any gravy or juices!

PERFECT CREAMY MASHED POTATOES - I love mashed potatoes with roast beef. I like roast potatoes also, but mash is my favorite. This recipe yields the perfect mash. Light, fluffy and creamy, with delicious flavor.  Enjoy it with a pat of butter on top or with some gravy ladled over top. You choose.

PERFECT GRAVY FROM SCRATCH -   This is the perfect gravy to make when you don't have a lot of pan drippings to use. It turns out lovely and rich every time.  Its just right with this recipe for roast beef.  I use beef stock and always add a teaspoon of creamed horseradish to give it a tiny zip!

Yield: 2 servings

Author: Marie Rayner

Perfect Prime Rib for Two

Tender, juicy and perfectly cooked. This recipe is sized just for two people. I like to serve it au jus. (with the pan juices) Enough for a decent meal and then perhaps a few leftovers for sandwiches or a hash.

Ingredients

• 2.5 lb. (1 kg) prime rib standing roast
• 2 TBS coarse sea salt
• 1 TBS cracked black pepper
• 1 tsp garlic powder
• 1 TBS light olive oil

Instructions

1. I think it's best to cook meat always from room temperature so plan ahead and take your meat out of the refrigerator at least 30 minutes before you plan on cooking it. Pre-heat your oven to 250*C/480*F.
2. When you are ready to cook it, season your meat liberally all over with the sale, pepper and garlic powder. Do this just prior to cooking to prevent the same from drawing out the blood and juices of the meat.
3. Heat the oil in a roasting tin or in an iron skillet over high heat. Add your roast and sear it on all both sides.
4. Lower the oven temperature to 220*C/425*F. Roast the beef in the oven for 20 to 25 minutes. Remove from the oven and baste with the pan juices. Lower the oven temperature to 180*C/350*F.
5. Return the beef to the oven and roast for a further 15 minutes per pound of beef, plus an extra 15 minutes. The end result will be a perfectly cooked joint, pink in the middle without being overdone.
6. Leave to rest for 15 minutes, lightly tented with some aluminum foil before serving. Cut into slices to serve along with some of the pan juices spooned over top.

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