Prime rib roast with vegetables. On Christmas day it was the first time that I ever prepared prime rib. As Pete was delivering my meat right before Christmas, he suggested I try to make prime rib for the holidays. Great suggestions and was looking forward to trying a new, for me, cut of meat. I started looking for recipes for prime rib and there are abound. Not able to make a decision on a recipe, I decided to take matters into my own hands and see what I could come up with.
The basic ingredient was a very hot oven where the meat outer can sear and the juices can stay in leaving a very tender prime rib.
I felt sorry for this beautiful piece of meat to enter the oven alone and decided that it needed company. A few vegetables around it and in the oven they all went.
The meat was as tender as it possibly could be, and that I have Pete at Personal Gourmet Foods to thank for. The vegetables surrounding the meat gave a wonderful aroma to the meat juice.
Always let the meat rest prior to slicing it. Keep it covered between 5 to 10 minutes. This will allow all the juices to stay inside of the meat.
Although the celery, carrots are a standard with Prime Rib, use any vegetables that you may have in your refrigerator. Leek, if you have any, gives a rich flavor to the meat.
Add some white wine if a bit dry and no juices are rendered. Do, however, baste the prime rib roast one in a while.
Be very generous with the seasoning of your prime rib, you will thank me later. You want to have a wonderfully crunchy crust, crust that is formed when you season it with lots of salt.
Purchase a beautiful piece that is well-marbled all over.
We did not eat the vegetables last night, however, I saved them and will use them to make soup today. Nothing is more flavorful than roasted vegetable chicken soup.