Did you catch our Chefs at Home recipe series this summer? If you followed along, we hope you enjoyed it as much as we did! We had so much fun with the series that we’ve gone back to our team of chefs to see what they’re serving up this holiday season.
The latest recipe in the series is perfect for Thanksgiving if you want to forego the traditional turkey, but it’s also a Christmas, Hanukkah, or New Year’s hit too. Royal Sonesta Boston Executive Sous Chef David Mahady enjoys the below roasted prime rib on Christmas day because it’s perfect for a relaxing, slowed down day at home with family.
When choosing the amount of Prime Rib you may need to purchase I go by 1 ½ lb per person if it has a bone and 1 lb per person if boneless.
Pre-heat the oven to 325 degrees.
I rub the prime rib with chopped about ¼ cup of each rosemary, parsley, thyme and some chopped fresh garlic. Season with about 3 tablespoons of salt and cracked fresh pepper.
In a large cast iron skillet or frying pan, on high heat and the bottom coated with canola oil. Sear the meat by placing in the pan and searing each side for 1 to 2 minutes till desired color.
Place the seared rib on a rack on a ½ sheet tray or roasting pan and cook until it reaches 120 degrees, about 18 minutes per pound, (If you prefer a more done beef cook the rib to 10 degrees below the desired doneness, it will continue to cook while resting).
Once it has reached 120 degrees, remove from oven and cover loosely with aluminum foil. Let it rest for 15 minutes.
When it has completely rested it is ready to be sliced. I serve it with a horseradish cream and grain mustard but you could serve with an au jus or red wine demi sauce.
Looking for seasonal cocktail recipes? Add some Sonesta #liquidart to your holiday table.
Categories: Food is Art