This post of sponsored by BEST Range Hoods all opinions are my own.
The magic of Christmas is upon us. Fires roaring in the chimney, stockings hung by the fireplace, snow on the ground and the tree glowing in the background are just a few of the things I look forward to in the Christmas season. It’s the time of year it’s expected to see your family, that’s what Christmas is really about, being together.
There’s something about the magic and wonder of Christmas alight in my daughters eyes that enjoy more than getting my own presents. The excitement she has on Christmas morning and the joy she has fills my soul. This is our first Christmas in our new home and we literally have been waiting all year for Christmas to come so we could decorate. The other favorite part for us is cooking Christmas dinner.
Christmas dinner is one time I think you’re allowed to be indulgent. Everyone expects and even wants all the extra goodies on the table. I am no stranger to enabling that desire for indulgence. I try to put every ones favorite thing on the table whether in the main meal or the dessert. There’s something so wonderful about eating a meal together and sitting around talking about our lives and enjoying our gifts. One of my favorite main dishes to make is my Christmas Prime Rib.
Now I know that Prime Rib can be scary if you have never made one but it also can be most rewarding if done correctly. The first time I made Prime rib roast for my family was this past Easter. It was different for us but it was amazing! The key to making any delicious piece of meat is getting a beautiful sear on it. In order to get that beautiful sear you need the right tools. I use a cast iron skillet or griddle for searing and my other valued tool is my Best Range Hood.
To properly sear a big piece of meat you are going to create a lot of smoke. If you don’t have a quality vent hood to take that smoke out of your kitchen, all your smoke alarms will begin to go off. I love my BEST Range Hood. I don’t have to worry about my kitchen filling with smoke and I know I can sear with confidence. With the Colonne’s powerful fan settings and the awesome lighting, I can not only sear with confidence but the food I am cooking is illuminated as well. It truly has become the talking point and show piece of my kitchen.
Now on to the cooking of the meat. It’s important to have a meat thermometer when making a beautiful piece of Prime Rib. I normally like mine medium rare, this is my opinion the best temp. The medium rare temp is 125-130. However, this day I was cooking for people who prefer medium well-well. That temp will be closer to 135-140. No matter what temp you like the rub that goes on the outside of this roast will be delicious and really permeates the whole roast. If you can and have time it would be good to put this herb rub on the outside the night before and put it in the fridge. It’s always a good idea to let the meat come to room temp before cooking it. This allows for less shock to the meat and you will end up with a juicer and more tender Prime Rib.
I have used this Salt Herbed Crust a few times now. I can tell you that it’s amazing on this cut of meat. My advice is to not be afraid of salting this piece of meat. If you under season it, there will be no going back and then your centerpiece of your table will fall flat. If you did nothing else to your prime rib but salt it, you would turn out a flavorful beautiful holiday roast. I want to wish you all a Merry Christmas from our family to yours! Check out BEST Range Hoods and happy cooking!
Christmas Prime Rib
1 7-8lb Prime Rib ( preferably with bones)
1/2 cup of kosher salt
1/4 cup of fresh rosemary
1 bunch of fresh thyme
1/4 cup of multi-colored whole peppercorn
1 head of fresh garlic
1/2 cup of olive oil
2tbs of canola oil
Remove stems from rosemary, and thyme. Peel garlic cloves. Chop the rosemary, thyme and garlic, until finely minced. You could also throw it all in a food processor. In a baggie add in the peppercorn and with a meat mallet or a ladle coarsely crush the pepper. In a bowl add all spices, garlic and salt, stir to combine. Then add the oil and mix well. Put a cast iron skillet or griddle on the stove over medium high heat. Add in canola oil and when the oil begins to ripple sear the roast on all sides. Place the roast after searing into a roasting pan and completely cover the roast with the salt herb rub. Cook the prime rib at 450 for 25 min then lower the heat to 300 for another 35 min. Temp the roast and when it reaches 125-135 you will have a rare to medium rare steak. Use a meat thermometer to ensure it’s cooked to your liking. Let it rest. This will need to rest about 20 minutes and this will allow you to finish up other dishes. Slice and enjoy!!