There’s something inherently primal about a perfectly done medium rare prime rib roast. It’s delicious and ridiculously simple to make – it’s what’s on the batch cooking menu when I’m feeling lazy. And sadly the beef isn’t always organic or grass-fed, but it is definitely affordable. Locally, both Safeway and Urban Fare often have great sales on this cut of meat. Given the choice, I opt for Urban Fare (and often buy a second one to freeze), as the 28 day aging makes a huge difference in tenderness. I get a kick out of the male cashiers pretty much always commenting on the huge chunk of meat that I’m buying. Gotta do what I can to squash the Vancouver vegan stereotype :)
- Prime rib roast (minimum 3lbs)
- Yellow mustard (optional)
- Coarse salt
1. Let the roast come to room temperature (leave out on counter for at least 2 hours; 4 hours if the roast is over 5lbs).
2. If the meat isn’t tied, tie it with kitchen string to keep the meat together during baking.
If you have a propane torch:
3) Brown the meat with the torch. Using a torch allows you to seal in the juices without cooking the meat – the heat only gets to the outermost layer. Be careful to not burn the string.
4) After you’ve torched the meat, rub the roast liberally with coarse salt and pepper.
5) Rub the meat with yellow mustard.
6) Insert meat thermometer into the centre of the roast.
7) Place meat in oven preheated to 250 degrees.
If you don’t have a propane torch:
3) Rub the meat with salt and pepper and then with with yellow mustard.
4) Place the meat in oven preheated to 450 degrees.
5) Bake for 15 minutes.
6) Open oven to reduce temperature and turn down temperature to 250 degrees.
7) Insert meat thermometer into centre of the roast.
8) Bake until thermometer reads 127 degrees. This will take approximately 25-30 minutes per pound of meat.
9) Remove roast from the oven. Tent with aluminum foil.
10) Let the roast rest for 30-45 minutes. This allows the juices to redistribute, otherwise if you cut into the meat too early, all the juices will flow out and the meat won’t be as tender.
Serve with either asparagus or Brussels sprouts, yams, and horseradish.