Standing rib roasts were on sale on Thursday with a big snow storm coming on Sunday. The solution? Prime rib dinner! My family needed a nice meal, and I was happy to give them a Sunday dinner they loved.

The roast got a simple kosher salt dry brine - 1/2 tsp./lb. - on Thursday night. On Sunday I roasted it at 250° until it hit 125° internal temp. I let it rest while I roasted my squash, and then I seared it in the often at 500° for maybe 10 minutes.

The delicata squash was tossed with grape seed oil, salt, and brown sugar. Then I roasted it on parchment paper laid out with no overlap. I did 450° for maybe 40 minutes? I don’t really know - I just saw when they got soft, flipped them, and pulled them when they started to brown and char a little.

I boiled maybe 2 lbs. red potatoes in salted water and mashed them with 6 Tbsp. butter, 4 Tbsp. half and half, and 4 slices of thick cut bacon (cooked and chopped). Then I added maybe 2 Tbsp. chopped fresh chives, several grinds of black pepper, and 8 oz. fresh mozzarella pearls right before serving.

The green beans got 5 minutes of steam and then were tossed with lots of butter and salt.

The horseradish sauce recipe can be found here: https://natashaskitchen.com/horseradish-sauce-recipe/

  • EssentialNPC@lemmy.worldOPEnglish
    93·
    11 months ago

    It is 100% medium rare by texture, color, and temperature. My wife prefers medium-rare bordering on medium, and this roast was acceptable to her. She strongly dislikes rare beef.

    I chose between a couple easy color correction filters on my phone, and this gave the best overall representation of the meal. It made the color a little too red, but my other choice made it a little too brown/beige and sucked the color out of the scene.