We had a lovely dinner the evening “Da Pack” played the Steelers in the Superbowl early this year. We had Prime Rib, Oven Browned Potatoes, Fresh Artichokes and Steamed Green Beans. Then we topped it all off with Carrot Cake in celebration of my birthday.
Prime Rib (or Roast Beef) au Jus
4 pounds Serves 6-8
Select a standing aged prime rib roast, well marbled with white or cream-colored fat. These instructions work for any size roast. I know, it’s hard to believe, but it’s true.
Preheat the oven to 375F degrees. Sprinkle the roast with salt and pepper. Place the meat fat side up in a shallow roasting pan. Do not cover; to not add water.
Put the roast in the oven and cook for just one hour. Turn off the heat, but do not open the oven door at any time until ready to serve.
Regardless of the length of time the meat has been in the oven, 30 or 40 minutes before serving, turn the oven on again, setting the temperature to 375 degrees. Cook the meat for 30-40 minutes more. If you cook it for 30 minutes, it will be rare to medium throughout; 40 minutes will still leave some rare to medium, but more of it will be well done. I personally think it is perfect at 30 minutes; Don prefers it cooked longer.
Now open the oven door and remove the roast to a serving platter. It will be perfect every time.
Oven Browned Potatoes
1 pound of small red potatoes
2 tablespoons olive oil
Lawry’s Seasoning Salt
Cut the potatoes in half and parboil them for 8-10 minutes. Drain them and then toss them in a bowl with the oil and spices. Place them cut-side down on a cooking sheet. Bake them for 30 minutes at 375F degrees. (I cheated and put them in the oven with the roast, despite the fact that I was not supposed to open the oven door when cooking the roast.)
2 Fresh Artichokes
6 cups boiling water
1/2 stick butter, melted
1 tablespoon lemon juice
Bring the water to a boil. Prepare the artichokes by cutting off the tough top and bottom and peeling off the tough outer leaves. Cut the tips of the leaves on the outside all around the artichoke. Drop in the artichokes and turn the temperature to medium. Cook for about 40 minutes until the artichokes are tender. Melt the butter and stir in the lemon juice. Drain the artichokes and serve whole with the butter sauce adjacent in a small cup. To eat, pull off the leaves, dip the bottoms in the butter and eat the bottom tips. When you reach the heart, cut off the choke and eat the heart.
We had Carrot Cake for dessert.