Prime Rib Roast
Prime rib roast is an easy main course with a big return on investment, in terms of taste and presentation.
I’ve gotta tell you, my heart beats a little faster when I’m preparing an expensive cut of meat like prime rib.
But this roast was really easy.
You need to pick up a meat thermometer, if you don’t already have one.
I really couldn’t imagine trying to cook this roast without one. The thermometer takes all the guesswork out of the equation!
It’s all about the internal temperature, folks . . .
And now let’s talk about what to do with any leftovers of this gorgeous roast.
Our favorite ways to enjoy prime rib roast leftovers are: French dip sandwiches: a baguette, thinly sliced prime rib, a little cheese of your choice, dipped into leftover gravy (or make a fresh batch of au jus with a can of beef broth, seasoned with a little black pepper and garlic powder and thickened with a tablespoon of cornstarch mixed with a bit of water. If you’ve got any leftover juices from the roast, add that in as well)
Prime rib sliders: small rolls of your choice, thinly sliced prime rib, a little horseradish sauce ( 1-1/2 cups sour cream, 1/2 cup horseradish, 1/3 cup chopped fresh chives, 1 Tablespoon fresh lemon juice)
Tacos/Quesadillas: of course, you can’t go wrong by chopping the leftover prime rib into small chunks and throwing it into a tortilla (flour or corn), adding a little cheese, sour cream and salsa!
Enjoy! – The Recipe Wench