Perfectly Cooked Prime Rib

My technique involves rubbing a delicious mixture of maple and mustard into a very well seasoned piece of meat.  Don’t be afraid to use a generous amount of salt when you are roasting your meat.  As it cooks the fat from the meat will largely wash a lot of the salt away. 

Salt means flavour.  So do be generous.  Be generous with the pepper as well. Trust me on this. If you like you can stab down into the roast at intervals and add slivers of garlic, but it really isn’t necessary. 

You will find your roast to be perfect with just the liquid massage and the seasoning. The fact is this salt and pepper are not going to penetrate your roast.  They will merely give you a tasty coating for your finished meat. 

Don’t be repeatedly stabbing your roast after you start to cook it. this will cause those delicious juices to escape and your plan here is to keep them in the meat. You can stick a meat thermometer into it near the end of the cook time to check the internal temperature, but no more than that.

It is really important to let your meat rest for a period of time after it is finished roasting.  Take it out of the oven and loosely tent it with some aluminium foil.  Leave it to rest while you finish up making a gravy.

Carving your roast before it has properly rested means that your roast will lose a lot of its flavourful juices. You want it to sit and as it rests, re-absorb some of that juicy flavour. About 30  minutes does the job wonderfully.

When you roast a piece of meat in a hot oven, that causes many of the juices to move to the outer edges of the meat, basting it. The meat also contracts in the heat of the oven causing it to force the juices out to the outer edges.

Slicing into the meat right away causes all of those flavour filled juices to escape and spill out onto your cutting board. You really don’t want to lose them.

This method of roasting beef can be used for any kind of beef roast. Here is an example of me having used it for a bottom round roast. (As well as in the recipe illustration, where you can see it sliced.) 

Now that you have your roast done to perfection you may want to think about some tasty side dishes. Myself, I love a nice salad, some fluffy mashed potatoes and a bowl of horseradish sauce.  

I did a post several years ago called Potatoes 101. In it I shared how to cook one of my favourite vegetables several ways, including mashed, roasted, boiled, Dauphinoise, chipped etc.

You can access that post by clicking HERE. 

 We also enjoy Yorkshire Puddings with our roast beef.  Crisp and light with perfect little pockets for holding all of that delicious gravy.

These turn out perfect every time and we love them. You can find that recipe HERE. It is my late Father In Law’s recipe. He was an army cook and they are excellent. 

Other than that some delicious vegetables which we enjoy with Roast Beef are Carrots, Brussels Sprouts, Green Beans, Aspagarus, etc.  I also love mashed or boiled turnips.

You don’t really need dinner rolls as you have the Yorkshire Puddings, but my Old Fashioned Pull Apart Rolls are awfully nice. Just saying.

Above all have fun and don’t stress overly much about it.  Just enjoy and look forward to being able to feed your family a fabulously tasty dinner at the end of it all.  

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