Christmas Prime Rib

Binx’s Special Christmas Prime Rib
Our first Christmas together, my Sirs had a terrible argument over what to have for Christmas dinner. We were having guests, of course, our good friends that would soon become more like family.
They trusted me to cook the meal, and that placed a lot of pressure on me. Nathan, ever the doctor, wanted lean turkey, and Pappy loved ham.
I agonized over it until a solution came to me that I hoped would settle the debate and make everyone happy.
Did I make both? No. It was an option, of course, but the cook in my home when I was young and helped me to become interested in cooking told me a wise thing. The side dishes for one meal didn’t necessarily translate to another main dish. Ham was great with sweeter things, sweet and savory mixed perfectly, and Turkey had traditional, set sides like dressing and mashed potatoes. If I made both, I’d be making a ton of sides for the meal as a whole.
What I came up with was making something different altogether and making it so delicious that no one would miss what they’d hoped to have.
This is the recipe that brought my Sirs together, had all my friends eating until they dropped on the couches afterward, groaning with happiness.
 
Christmas Prime Rib
Topping for Prime Rib
Seven cloves roasted garlic (recipe to follow)
½ cup Horseradish
¼ cup stone ground mustard
½ teaspoon salt
3 tbs honey
¼ cup olive oil
Cut just enough of the top of a bulb of garlic to see the white cloves and place in a small roasting pan. Pour half of the olive oil over the bulb and cook for half an hour at 350 degrees Fahrenheit. Take out, pour rest of the oil over the bulb and continue to cook for an additional 10 minutes or until the garlics are cooked and soft. Don’t let it burn! Garlic is terribly bitter when burned.
When cooled enough to handle, squeeze the bulb until the garlics slide out into a bowl. With a fork, smash the garlic into a paste, add the salt and honey and mix well.
In the same bowl, add the horseradish and mustard and mix well.
Prime Rib
Depending on how big a crowd you’re cooking for will determine the size of the rib, the cooking time too.
Calculate the people and buy a roast that will give you a pound per person. I know that sounds like a lot, but it does cook down some.
If you’re serving other things, like at a party, using a buffet, half a pound a person or less could suffice.
Ready the rib for the roaster or oven by preheating oven to 500 degrees Fahrenheit. Place roast in the oven or roaster for 15 minutes on this temperature to get a nice brown over the entire roast. Lower temperature to 325 degrees Fahrenheit, then take out the roast, slather on the topping and cook depending on your preference for doneness.
10-12 mins per pound for rare
13-14 mins per pound for medium
14-15 mins per pound for well
I know it seems like a lot of garlic, but the top can be taken off the roast before slicing. It’s mostly for the flavor to leek through the meat and get every bit flavorful and delicious.
Let REST! Always let meat rest. For this, at least 20 minutes for the juices to redistribute and you won’t be letting it run all over your cutting board.
Now, for this, I make a big pan of homemade scalloped potatoes, rich with cream and butter. (This is the holidays, where we are allowed to indulge a bit, but I don’t recommend eating this way often!)
Stuffed mushrooms with bacon, asparagus, honey roasted carrots, cranberry and walnut long green beans and a thin au jus. Red wine such as cabernet sauvignon or a nice shiraz pair well with this meal. Also, mulled cider with cinnamon and for those not able to drink alcohol, surprisingly I’ve found a Shirley Temple goes well!
For dessert, a rhubarb and cherry tart or crème brulee tops off the perfect meal.
If there is a recipe you’d like me to include, let me know! And a VERY early Merry Christmas to all my new friends!