Chef Mik's Tasty Tidbits: Chef Mik's Prime Rib!!

Prime Rib, what’s not to love? Taken from the saddle area of the beast sometimes referred to as a standing rib roast, the name “prime rib” referring to the classification as “prime” or top shelf the most tender cut with the most amount of marbling, other classifications include “choice” which is also a very nice cut of meat a little less marbling perhaps then prime which will yield a nice tender cut of meat though not quite so much so as prime. Lastly there is a cut known as “select” not at all a bad cut of meat whatsoever though it has the least amount of marbling which means it runs the greatest risk of drying out through the cooking process which simply translates into more attention so as not to over cook it, however from a price point perspective this is the most economically feasible selection of the 3. Today I am preparing non other then that top shelf verity “prime” rib in Europe it also goes under the heading of contra filet and in Sweden sometimes as entrecote rod. I will prepare this roast nice and slow, and it will be like slicing through butter, tender as can be and I guaranty it will taste like taking a bite out of heaven! But there still countless other ways this cut can be savored and it’s a classic cut to be sure!! For example it can be cut up into steaks which I often do, or braised in a nice stock or broth, in fact one of my favorites is a dish known as “slottstek “ which is a very great dish I highly recommend! But back to basics, it’s also great simply on it own enjoyed with a little au jus and horseradish the classic way it is served Stateside. It can be served bone in or bone out and I might add the bones themselves make a hearty treat. This is so simple and yet so rewarding don’t be intimidated, just four simple steps…

Shopping List

Prime rib

Fresh rosemary

Fresh thyme

Smoked black pepper, or regular black pepper

Coarse ground sea salt

Cooking spray, butter, oil, or fat

My Mad Method