Growing up, one of my all time favorite lines from The Grinch was, of course, about food.
Then the Whos, young and old, would sit down to a feast.
And they’d feast! And they’d feast! And they’d FEAST!
FEAST! FEAST! FEAST!
They would feast on who-pudding, and rare who-roast beast.
It set the tone for me for Christmases to come. It’s all about the roast beef. Prime rib, actually, something I knew nothing about until our tradition of Christmas Eve Eve was born. I had some research to do.
I turned to the Pioneer Woman as I figured she knew a thing or two about beef. I read through her recipe and tips and every. single. comment. on her blog to determine exactly how I was supposed to execute this thing. Here is what I learned from her and from 3 years of making it on my own:
- The rub, pictured above, is perfection. It combines sea salt, rosemary, crushed black and pink peppers, tons of garlic, and thyme. What you end up with is winter wonderland in a bowl. Smear it all over. The beef, that is.
- Searing the prime rib to start isn’t exactly the easiest thing in the world but it’s oh so necessary to lock in that flavor and give everything a nice crust. Just think of it as your work out for the day. I recommend if your timing works out to get this part done before guests arrive because it’s, well, a process.
- Roasting your meat will happen in two parts. The first is at 500 degrees for 25 minutes, then you drop your oven down to 350 degrees for the remainder of the cooking time, which will vary.
- Make sure you have a good meat thermometer.
- Hey, just like the Grinch story says, I like my roast beef pretty rare. Yet with Pioneer’s cooking time it would still be mooing on the plate. It takes our 12 pound prime rib about 1 hour and 30-45 minutes, plus 10 minute or resting time. You are looking for an internal temp of about 135 degrees for mediumish rare.
- Locals, the meat can’t be beat at this butcher. Be prepared for a little bit of sticker shock.
- Have a partner in crime helping you out. For me, my father in law has taken on the role of checking on it every so often. Everyone can get lost in the magic of cocktails, apps, and presents. It’s good to have someone else ensuring you don’t end up with a burnt beast.
- Relax. Every year I’ve made this I’ve gotten less and less stressed. Honestly, once it’s seared, all you have to do is let it cook in the oven! It’s actually quite simple when you think about it. Set a timer and you should be good to go.
- I almost got disowned when I went to toss a beef bone in the garbage after it was carved. What was I thinking? Look at what you can do here. Oh my.
- Give yourself a pat on the back. You just made prime rib for Christmas dinner. You so totally rock.
Now, what to serve along the side? Stay tuned for more holiday recipes and tips!
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Great post mama! I knew I had to check it out considering the Grinch is my FAVORITE Christmas movie! Now if only Mark liked prime rib….
Tia @ HoPo recently posted…Dirty Christmas
Thanks Tia!! Do you like the original or the Jim Carrey one? I haven’t been able to find the original for the kids (/me) at all on TV so far! The Jim Carrey one is on constantly.
I wonder why the Grinch is everyone’s favorite Christmas show, because it’s mine too! I finally bought the original on DVD because like you said, it’s impossible to find it on TV. TBS loves the Jim Carrey version and they play it from Thanksgiving through the new year.
the original is the best!!! I’m going to have to find it for my boys.
I am definitely going to try that rub – yep, buying meat at the butcher is a bit of a sticker shock to say the least. This spring Tony and I bought a roughly five pound brisket for $60!
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