The perfect recipe to celebrate National Prime Rib Day and British Beef Week
Yesterday was National Prime Rib Day in the States and it's Great British Beef Week here in blighty — So here's how to cook the 'King of Meats'
While we might not formally celebrate National Prime Rib Day over here in the UK, I thought I would anyway, especially given that we're currently in the midst of an entire week devoted to beef! And anyway, for us meatatarians, who needs an excuse to eat a massive chunk of cow?
Often called the 'King of Meats', prime rib, or fore rib as we say over here, comprises the first five ribs of the cow’s loin, just over its front legs. The meat has plenty of marbling running through it and is often cooked on the bone, making it a flavourful and tender joint, just perfect for our British Sunday roasts.
For those of you on the other side of the pond, it’s also a great meat to smoke or grill. If grilling, the joint needs to be cooked over indirect heat; it should be thermometer checked and turned regularly; and the grill temperature should be re-adjusted as needed to ensure the meat is cooked through without burning the outside. Here I’ve taken the simple route and roasted it in the oven.
You probably won’t find this cut at your local supermarket/grocery store, so may need access to a butcher. If you can’t go out or can’t find a butcher operating right now thanks to the ‘Rona, try looking for an online meat store to have yourself one delivered.
Finally, it isn’t a cheap cut. Mine came in at about £30/$37 for a 1.7kg/3.75lb slab. But, hey, it’s the King of the damn Meats — it’s worth it.
- Prime beef rib
- 1 large onion
- 2 carrots
- 3-4 cloves of garlic
- Fresh herbs
- A small knob of butter
- Salt and pepper
- Take your meat out of the refridgerator an hour before cooking, allowing it to come to room temperature. Generously salt each side about 30 minutes before cooking and preheat an oven to 220C/430F.
- Chop the onion and carrots into large chunks. Bash the garlic cloves to bruise them and tear up your herbs. Here I’ve used oregano and thyme as they’re all I had in, but rosemary would work great too. Put everything into the bottom of a roasting tray and place the meat on top. Drizzle over a bit of oil.
- Roast for 20 minutes at 220C/430F and then reduce to 170C/340F. For medium rare, cook for a further 15 minutes per 500g/1.1lb. For medium, cook for a further 20 minutes per 500g/1.1lb.
- Remove it from the oven and transfer to a board. Place the butter on top and, as it melts, rub it over the meat with a cooked herb sprig from the baking tray. I also rub over a cooked clove of garlic too. Season with pepper, cover with foil and a towel and allow to rest for 20 minutes.
- Meanwhile, collect the meat juices in the bottom of the roasting tray. Add them to a gravy or use them to make a reduction.
- Serve up.