PRIME RIB ROAST, MEXICAN STYLE

A prime rib is not cheap. Actually, I should be glad that we live in Kansas, where meat is of excellent quality and, compared to other places in the country, quite affordable. Still, it would be terrible to mess it up, something easy to do if you over-cook it.  I normally keep seasoning to a minimum, but for our dinner last Christmas we went with a recipe from Marcela Valladolid, that gave the roast her unique Mexican twist.  Yes, it is March.  Yes, it took me three months to blog about it.  Better late…. than never!  ;-)

Prime Rib Roast

PRIME RIB ROAST, MEXICAN STYLE
(from Marcela Valladolid)

1 (4 rib) prime rib roast with ribs  (9-10 pounds)
Salt as needed
1/4 cup Dijon mustard
2 tablespoons all-purpose flour
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup assortment of ground peppercorns
1 tablespoon ground chile de arbol
4 garlic cloves, smashed
2 tablespoon ground rosemary
Beef broth as needed

Heat oven to 400°F. Let roast stand for 1 hour at room temperature.  Season the roast heavily with salt.

In a separate bowl, mix the rest of ingredients (up to rosemary)  to form a paste. Rub all over prime rib roast.

Place prime rib roast on a roasting rack, add 2 cups beef broth to the roasting pan. Roast for about 30 minutes, until it is browned. Remove from oven, and reduce heat to 350°F. With aluminum foil, form a tent over the prime rib roast to cover it. Make sure the aluminum foil does not touch the prime rib, since it can damage it crust that it is forming. Return to oven and roast for 1 1/2 to 2 hours, until thermometer registers 110°F. Add broth to the pan while roasting if liquid begins to evaporate.

Remove from oven and let rest, uncovered, for a least 20 minutes before carving and pour pan drippings into a separate bowl, reserve and set aside for gravy. Internal temperature of meat should rise to 130°F for medium rare.

ENJOY!

to print the recipe, click here

What to serve with it?  You can go simple with a humble veggie like green beans decorated with toasted almonds, or you can tell  yourself what I did: there’s only one month of December in the year, and December means festive…  Therefore, green beans were out, cheese souffle was in.  However, there is also a single month of April in the year. May? Another only child.  Those are important things to consider when planning a side dish. In case I convinced you to indulge, follow this link for my default cheese souffle recipe.   ;-)

IMG_3564
This was a wonderful meal, the prime rib was perfectly cooked, with a delicious spicy coating, not so strong as to mask the flavor of the meat.  I strongly advise using a meat thermometer because just like Beef Wellington, a prime rib must be cooked medium rare and a few minutes longer in the oven can pretty much ruin it.  Marcela Valladolid did it again, another winner recipe at our table!

plated

 Dinner is served! 

 

ONE YEAR AGO: Sourdough Bread with Walnuts and Dates

TWO YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

THREE YEARS AGO: The Real Vodka Sauce

FOUR YEARS AGO: Pork Tenderloin and Blue Cheese

 

24 thoughts on “PRIME RIB ROAST, MEXICAN STYLE

    • It is actually quite doable – but really, I would not try to make it without a meat thermometer – it’s too special a cut of meat to risk it, don’t you think?

  1. I love prime rib and your looks so delicious especially to a hungry woman who was just about to get up and boil water for pasta. Your cheese souffle is so pretty in the new baking dish which I still recall from the first time you showed it. It’s nice to do a family style souffle every once in a while.

  2. Before I went veg, I made a prime rib once for Christmas….and almost fainted when I saw the price! SO glad this recipe was a winner! Worth every penny spent.

    • I don’t like to think about the price for a prime rib in New York City…. yes, faint-worthy!

      that’s why I think it’s so important to have a recipe that works, and a meat thermometer (am I repeating myself too much? I guess so…. )

    • A friend of mine says that these plates are “happy” – and indeed, I think that describes them well. Phil has had this set of plates before we got married, so they’ve been with him for a long long time…. I love them!

  3. This looks wonderful, Sally. It’s roasted to perfection … well, for me anyway. And that soufflé was spectacular. One of these days I’m going to get brave and attempt one. You did have me chuckling over the 3 month delay posting the recipe. It took me a full year to post my standing rib post. I cooked in on New Year’s 2012 and posted it New Year’s 2013. You’re right on time, relatively speaking. :)

  4. Pingback: Prime Rib on the Grill | RecipeFirst

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