prime rib

So. I've been wanting to make prime rib since.... November. My dad's birthday is just 8 days before mine but back in November, I treated my whole family to dinner. Since my dad loves prime rib and it was his birthday, I took my family to House of Prime Rib. Not only did they royally fuck up my reservation, I blew $300. After that, I decided to take matters into my own damn China[wo]man hands and make that shit myself!!! IRON CHEF MARTHA STEWART RACHEL RAY GIADA DE LARENTIIS THESE TITTAYS BABY! (  .  Y  .  )

So today is my youngest brother's birthday. He turned 19. My dad asked if we wanted to go out to dinner at a steakhouse, but I volunteered to cook prime rib at home. I had been DYING to do it anyway! So my youngest brother & I agreed that dinner would be set and ready to eat by 5pm. He was getting picked up at 6pm to return to his dorm.

Well... 5pm came, went, and no birthday boy. He strolled in at 5:45-5:50pmish and by that time the prime rib had still been sitting in the oven on warm.. As a result, it kept cooking *cries* I like my meat medium rare. Anything over that is BLASPHEMOUS.

I slaved all goddam Sunday making this feast and I am pretty fucking heated but I digress.. Here's what I did.

Mixed seasonings to rub into the roast.

This is:

1/2 cup kosher salt

1/4 cup rosemary

1/4 cup garlic powder

1/4 cup freshly cracked black pepper (this took forever)

and because i'm bourgeois like that, I added 6 pinches of black truffle sea salt from Dean & Deluca. Why? Because I can and wanted to!!

Rub it into, onto, all over your rib roast. Make sure to get every crack and crevice like you're wiping your bootay!  Then I popped this baby into a 375* oven for 45 minutes.

After 45 minutes, I shut off the oven and kept the rib roast in there for another 2 1/2 hours. DO NOT CRACK THAT OVEN DOOR OPEN <-- this step was extremely crucial. Then, 45 minutes before serving time, I turned my oven back on to 375* and let it roast for 45 mins. When time was up, I took it out of the oven and let it sit for 15 minutes - this is also important!! You have to let it sit so the juices can distribute evenly throughout the roast.. The rub of seasonings created a "shell" and you're not going to eat all that damn salt so of course, I scraped it off.

After scraping off the "shell" of seasonings, the pan looked like this:

I'm not including a picture of the carving.. It was blasphemy I tell you!! BLASPHEMY! But.. I digress.

But in the end, this is what my plate looked like.

pictured: mashed potatoes, wilted spinach and shallots, corn, prime rib w/ au jus and a dallop of horseradish. 

Everything was homemade with the exception of: corn [canned] and horseradish cream [store bought]

Making something like this is costly. It ran me about $50.. But, there's 5 people in my family so you figure you're paying $10 per head which is a lot better compared to the $300 I spent at House of Prime Rib. 

P.S. It was also my first time doing an au jus. That came out pretty bomb dot com so I am damn proud of that.