It has been a long time since I served the king of roast. We prepared and served this during the holidays and it turned out fantastic. I have an unusual way of cooking my Prime Rib that I would love to share with you.
It was in the mid sixties that I discovered Peg Bracken’s best-known book " I Hate to Cook Book". During the 1960s and 70s, Bracken's writing reassured women that they did not have to be perfect to have a happy, well-managed home. I loved her writing style, her clever shortcuts; I still use many including her recipe for cooking the perfect prime rib. She actually wrote this recipe for two, but I adapted it for any size and it is always success. Those were the days before the homemaker had a meat thermometer in the kitchen.
I sometimes wonder what I was thinking of when buying this book? I remember at that time in my life, I felt very insecure in the kitchen and The I Hate to Cook Book, was written in a way to make you laugh and not be intimidated while doing my best to feed my family. Down deep I always loved to prepare anything that sounded a bit different and even exotic instead of the ordinary meat and potatoes.
Now, for foodies, the 1960’s was the crucially important decade in which Julia Child not only published Mastering the Art of French Cooking, but starred on television as "The French Chef." In Canada, it was Jehane Benoit who inspired me. The sixties were also the decade where cooking changed from the way our grandmother and mother prepared food. And most importantly, it was during the sixties that packaged instant foods appeared on the supermarket shelves; Kitchen appliances such as the microwave and the freezer were revolutionizing our homes. Peg Bracken touted all these new fads. Clearly, the forces were in place for a foodie revolution. I admit that I tried every new product including cake mixes, instant rice, Kraft Dinner, canned anything. I have changed over the years, fell in love with my kitchen and cooking has become my passion. This is my un-orthodox recipe for roasting the perfect Prime Rib. Jean is convinced that this is not the right way, but I was quite proud he had to agree it did turn out to perfection the other night; his thermometer proved me right.
Beef Prime Rib Au Jus
About This Recipe
"This recipe comes from, “I Hate to Cook” by Peg Bracken, a cookbook that dates back to the 60’s. A great recipe! I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat. This is the most requested recipe for anyone who is served this roast at our place."
- 8 lbs prime rib roast ( hotel style)
- 1 teaspoon peppercorns, freshly ground
- 1/2 teaspoon salt
- 2 (10 ounce) cans beef consommé, cold
Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
Turn oven off. DO NOT OPEN oven door.
Very important for good results!
I always sealed the oven door with tape to make sure the boys did not accidentally open it.
An hour before serving, turn oven to 350* and roast meat 45 minutes more.
Remove from oven and let rest on counter top for 20 minutes before carving.
Bring pan juices to a boil, add consommé and heat.
Jus can be thickened it a bit with Veloutine*.
Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra ”jus” and horseradish as accompaniments make the meal sublime.
For a 10 pound roast, increase second cooking period to 1 hour.
*Veloutine is an Instant Thickener made by Knorr.
Deep Browned Potatoes a recipe from Jeanne Benoit are perfect to accompany your roast. Good Idea to buy your roast a couple of days ahead and let it age covered loosely with a wax paper in your refrigerator.
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