Perfect Prime Rib from Les Kincaid for 12.08.17


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  Featured Recipe  

It’s a real treat to be able to share a recipe from chef/cookbook author/cooking instructor/syndicated wine show radio host Les Kincaid. Would you like to meet him? Future posts will carry news about food-centric trips hosted by Les and his lovely wife Tammy.

The delectable entree below here would be “perfect” for Christmas Eve, Christmas Day, New Year’s Eve, New Year’s Day. Can serve a group of guests. Not having a group? Great! More for you, or you and who.

Perfect Prime Rib from Les Kincaid

Serves 6-8

 1 (4-pound) bone-in standing rib roast

Kosher salt and black pepper

4 tablespoons salted butter, at room temperature

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh rosemary
For jus

2 cups beef broth

1 small fresh rosemary sprig

1 small fresh thyme sprig

1 garlic clove, smashed

 Preheat oven 360 degrees F.

One hour before you plan to cook, take the roast out of the refrigerator. Season the roast on all sides liberally with salt and pepper. Don’t add water to the pan, and don’t cover it!

In a small bowl, combine the butter, basil, tarragon and rosemary and mix well. Spread the herb butter all over the roast, applying the heaviest layer to the fat cap.

Place the roast, fat side up, in a roasting pan and cook for about 2 hours, or until it reaches an internal temperature deep in the center of 125 degrees F for medium-rare.

Transfer the roast to a platter, tent loosely with foil and let rest for at least 20 minutes or up to 30 minutes. Cut the meat away from the bones and slice the roast thickly or thinly against the grain as desired. Separate the leftover beef rib bones and serve them along with the meat.
Make jus:

Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

NOTES {from Les}: To make the best prime rib:

A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone (or the pan).

Medium Rare = 130-140 degrees F
Medium = 145-155 dfegrees F

Remember that the roast’s temperature will rise at least 5 degrees after you remove it from the oven.

Allow the roast stand for 15 or 20 minutes before carving to let the juices return to the center.
Also, allow at least 6 ounces of cooked, trimmed meat per adult. A boneless roast will give you about two servings per pound, and a bone-in roast will give you one to one-and-a-half servings.

Les Kincaid’s website


What to serve with the perfect prime rib? Go to Les’ site and click on recipes for a tasty array of salads, side dishes, and of course desserts. Lots of other information too.