Welcome Back! This month we will have a few recipes and a couple of tips as well. We focused on Turkey last month, this month we are going to explore three methods of preparing Prime Rib, okay, technically it only two methods if you want to get nitpicky about it. I will also cover some must-have items for your pantry or fridge. First, we will start with the main course.

 

Mom’s Perfect Prime Rib:

Whichever cooking method you prefer the first step is the same.

Step One: The night before prepare your Prime Rib by applying your Rub to the roast, and then wrap it tightly in plastic wrap and put it back in the refrigerator. Now, Mom likes a Spicy Rub, so I am going to give you a few different versions. Now Mom knows that not everyone loves a Spicy Rub so Mom sometimes will prepare her Prime Rib with a Spicy Rub on one half and a Mild Rub on the other half.

 

Mom’s Mild Roast Rub:

1/2 Cup of Mom’s Recipe for Seasoned Salt #1 (From Imagine-Magazine Volume 54)

1/2 Cup Montreal Steak Seasoning ~ Mom uses Steakhouse Seasoning from Dollar Store or Big Box Grocery Store.

Mix well and then rub into your Prime Rib with gusto.

 

Mom’s Spicy Roast Rub #1:

1/2 Cup of Mom’s Recipe for Spicy & Smoky Seasoned Salt (From Imagine-Magazine Volume 54)

1/2 Cup Montreal Steak Seasoning ~ Mom uses Steakhouse Seasoning from the Dollar Store or Big Box Grocery Store.

Mix well and then rub into your Prime Rib with gusto. (Disposable Gloves recommended)

 

Mom’s Spicy Roast Rub #2:

1/2 Cup Montreal Steak Seasoning ~ Mom uses Steakhouse Seasoning from the Dollar Store or Big Box Grocery Store.

1/2 Cup Mom’s Smokey Cajun Seasoning ~ Recipe to follow

Mix well and then rub into your Prime Rib with gusto. (Disposable Gloves recommended)

 

Step Two: DO NOT SKIP THIS STEP! Approximately four hours before cooking take the Prime Rib out of the refrigerator and let it come up to room temperature. Leave it wrapped just put into a tray to catch any drips. While your Prime Rib is coming up to Room Temperature you can prepare your favourite side dishes. Recipes will follow for Balsamic Roasted Vegetables and Bacon Balsamic Brussel Sprouts.

 

Step Three: Unwrap your Prime Rib and cook using your preferred method or one of those below.

 

Oven Method One: The carryover heat method.

  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes.
    • Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6-pound roast: 6×5=30, so cooking time is 30 minutes.
  3. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours.
  4. Remove roast from the oven, slice, and serve with AuJus.

Oven Method Two: Mom’s Preferred Oven Method.

  1. Preheat an oven to 450 degrees F (233 degrees C).
  2. Lower oven temperature to 225 degrees F (107 degrees C).
  3. Bake for 2 to 2.5 hours or until the roast temperature reaches 120 degrees F (49 degrees C).
  4. Remove roast from the oven, cover and let rest for 20 to 30 minutes.
    • If you skip this step you will be sorry, your expensive prime rib won’t be tender and succulent.
  5. Then slice and serve with AuJus.

BBQ Method: Mom Loves This Version:

  • Soak some Hickory, Mesquite, or Apple Smoking Chips
  • Set up your BBQ for indirect heat
  • Place a disposable foil Roasting Pan on top of the coal rack in between the Indirect Coal Racks.
    • Yes, Mom knows that this is not the usual way to do it.
    • Don’t worry if your BBQ has only one rack for indirect heat it will still work!
  • Light the charcoal
  • When charcoal is ready add 1 to 1 1/2 inches of water and red wine to the Roasting Pan
    • Mom uses a 50/50 ratio, but Mom loves wine. 75% water and 25% wine works well.
    • The alcohol is completely removed during the cooking process.
    • The left-over wine will go great with the Prime Rib.
  • Put Grill on, Oil the center of the grill.
  • Place a Roasting Rack on the centre of the grill
  • Place the Prime Rib on the roasting rack
  • Add smoking chips.
    • Only if you want a light smokey flavour.
  • Put on the lid, open the vents about halfway.
  • Every half hour carefully add, (You don’t want ashes in the steaming liquid.)
    • Charcoal as needed
    • Smoking Chips
  • BBQ/Smoke until the centre of the roast reaches 120 degrees F (49 degrees C).
  • Remove roast from the BBQ, cover and let rest for 20 to 30 minutes.
    • If you skip this step you will be sorry, your expensive prime rib won’t be tender and succulent.
  • Remove the grill
    • Carefully remove the drip pan

Use the drippings in the Roasting Pan from either Oven Method or the drip pan from the BBQ Method to make your AuJus. If you don’t have enough drippings or liquid to make enough AuJus for your ravenous horde just add some Johnny’s® French Dip Au Jus Concentrated Sauce and water or stock. Mom likes to add a hearty splash of Red Wine to her AuJus.

While Mom prefers Shiraz/Syrah, Cabernet Sauvignon or Merlot for Prime Rib, Mom prefers a Pinot Noir. A Pinot Noir will also go well with these Robust Veggie Dishes.

 

Now on to some side dishes: If you used the BBQ method your oven will be free to roast these dishes.

 

Bacon Balsamic Brussel Sprouts:

Ingredients:

1 (16 ounce) package fresh Brussels sprouts

1 small red onion, thinly sliced

6 slices thick smoked bacon, diced.

4 tablespoons olive oil, divided

1/2 tsp Mom’s Recipe for Seasoned Salt #1

1 shallot, chopped

1/4 cup balsamic vinegar

1 tablespoon chopped fresh rosemary

 

Directions:

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Combine Brussels sprouts, bacon, and onion together in a bowl; add 2 tablespoons olive oil, and Mom’s Recipe for Seasoned Salt #1, and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.

Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.

Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; sauté shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture, return to the oven for five minutes. Remove and serve.

 

Balsamic Roasted Vegetables:

Ingredients:

1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 Red Yam, peeled and cubed

4 Red potatoes, cubed

2 red onions, quartered

1 Parsnip, peeled and cubed

1 Turnip, peeled and cubed

1 Rutabaga, peeled and cubed

10 to 12 Cloves of Garlic peeled

1 tablespoon chopped fresh thyme

2 tablespoons chopped fresh rosemary

1/3 cup olive oil

3 tablespoons balsamic vinegar

Mom’s Recipe for Seasoned Salt #1

Directions:

Preheat oven to 475 degrees F (245 degrees C).

In a large bowl, combine the squash, red bell peppers, yam, and Red potatoes, parsnip, turnip, rutabaga, and garlic cloves. Separate the red onion quarters into pieces, and add them to the mixture.

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, and Mom’s Recipe for Seasoned Salt #1. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

This dish can be made the day before and reheated. A few minutes under the broiler will trip the veggies right up again.

 

Mom’s Smokey Cajun Seasoning: A ‘kicked up’ version of Emeril Lagasse’s Essence©.

INGREDIENTS:

 

2 1/2 tablespoons Hot Smoked Paprika (Hungarian Preferred) You can use sweet if you want 🙁

2 tablespoons Smoked Sea Salt

2 tablespoons garlic powder or granulated garlic

1 tablespoon black pepper

1 tablespoon onion powder or granulated onion

1 tablespoon Chipotle Powder (Mom intensely dislikes Cayenne Pepper.)

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

 

DIRECTIONS:

 

Combine all ingredients thoroughly and store in an airtight jar or container.

Mom’s Christmas Breakfast Casserole:

  • Ingredients
  • 6 Hashbrown Patties
  • 1 Red Bell Pepper diced
  • 1 Green Bell Pepper diced
  • 1 or 2 Bunch(s) Green Onions sliced
  • 1 Roll Country Style Pork Sausage – Hot or Regular (I use 1/2 Hot and 1/2 Regular)
  • 1 8 oz package Cream Cheese cut into cubes or Herbed Cream Cheese Spread
  • 8 to 10 Eggs
  • 1/2 & 1/2 or milk as needed
  • Salt and Pepper

 

Directions

Cook Hashbrowns according to directions, when golden brown and crispy arrange in a greased 9 x 13 dish. Brown sausage, dice peppers and onions, cube cream cheese. Layer sausage on top of hashbrowns then follow with peppers, onions and cream cheese. (If using Herbed Cream Cheese Spread drop by spoonfuls) Smooth if necessary so the sausage, vegetables and cheese are level. Place in 350º Oven. Now mix the eggs, 1/2 & 1/2 until well blended, season with salt and pepper. Remove casserole from oven, cream cheese should be slightly softened; pour egg mixture over, all. (Egg mixture should nearly cover ingredients; if not add more egg mixture.) Place casserole in oven and bake for 30 to 40 minutes or until egg mixture is completely set and top of casserole begins to brown. Remove from oven and let set for 5 minutes before serving. Serves six or three hungry folks. For added zing add diced Jalapeño or Sriracha Sauce. Serve with Sour Cream, Catsup or Taco Sauce.

 

Mom’s Pantry Staples: You shouldn’t be caught without these.

  • Buttermilk Baking Mix ~ Like Bisquik™ ~ Great for thickening, biscuits, dredging etc…
  • Potato Flakes/Buds ~ Great for thickening or mashed potatoes in a hurry.
  • Sriracha Sauce ~ Mom prefers the Huy Fong Foods Brand aka the Green Rooster, (Mom isn’t a Brand Snob, but this one is the original and has the best flavour!) Adds a bit of heat along with flavour.
  • Johnny’s® French Dip Au Jus Concentrated Sauce ~ Great for Gravies, Stews, Soups you name it.
  • Low Sodium Soy Sauce ~ great to add a bit of umami or earthiness to dishes.
  • Gochujang Fermented Hot Chili Paste ~ Adds a bit of heat along with umami or earthiness to dishes. Kick up your Spaghetti Sauce and more.
  • Worcestershire Sauce ~ Adds depth and umami to lots of dishes, Burgers, Steaks, Stews and so on.
  • TABASCO® Chipotle Pepper Sauce has a rich, smoky flavour – the perfect hot sauce for burgers, BBQ, your favorite sides, dips and more.
  • TABASCO® Green Jalapeño Sauce is the perfect hot sauce for Mexican dishes, dips, salads, veggies, margaritas, cocktails and any dish that uses jalapeños.
  • Forget the regular TABASCO® Sauce it is too vinegary, and the heat overpowers the flavour. IMHO.
  • Cornstarch ~ More uses than Mom can shake a stick at. Great for Gluten Free Recipes.
  • Tomato Paste ~ Add depth to Soups, Stews, Chile, and Spaghetti/Pasta Sauce.

 

Well that’s all Mom has for this month, check back next month for even more recipes, tips and tricks.

Don’t forget Mom is always looking for new recipes, tips, tricks and life hacks. So, send her yours to: Mom’s email.

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