Prime Rib…one of the king cuts of steak. Prime rib is one one of the few cuts of meat that you can cook in the oven and still be as manly, if not more so, as grilling outside on the grill. The thing that makes this prime rib delicious is the crust which uses salt, pepper, garlic, horseradish, and herbs. Save this meal for a special occasion. Prime rib is NOT cheap and buying a 6 pound roast can set you back 50 bucks easily. However, the prep work is fairly easy and cooking is as easy as putting it in the oven and coming back when its done!

Here’s what you’ll need to get started:

1 Prime rib roast, about 6 pounds or so is about the average roast cut…this usually will include 3 bones

2 small containers of Zataran’s prepared horseradish sause (the creamed kind which is about 5.25 oz)

5 cloves minced garlic

2 sprigs fresh rosemary

4 sprigs fresh thyme

1/2 cup kosher salt (don’t use table salt with meat rubs and most recipes…there is a difference!)

2 tablespoons coarse ground black pepper

1/2 cup extra virgin olive oil

OK, so the prep for this is pretty simple because a lot of these ingredients you should have on hand in any manly kitchen anyways…the minced garlic you keep in your fridge, the kosher salt, coarse ground pepper, and EVOO you should also always have on hand. The creamed horseradish sauce and fresh herbs you might not have, along with the meat of course. Fresh herbs are important for this one though (don’t settle for dried if you already have them)…you can find them in the produce section of your grocery store.

To get started make your crust for the roast. In a mixing bowl pull the leaves off the rosemary and thyme and gently bruise them by just rubbing them around in your hand. Next, add the kosher salt, pepper, garlic, EVOO, and ONE jar of creamed horseradish (the other jar is for dipping later). Now just stir all those ingredients together until combined. I know it looks crazy, but this is really going to be the best part when its done.

Next, go ahead and heat up your oven to 325 degrees F. Put your roast on a broiling rack. This is the type of rack with slits or holes in it that sits on top of another pan so the meat doesn’t cook in its own fat. All the fat and liquid will fall through the holes in the pan and get caught in the pan below.

When you have your roast on the broiling rack take the mixture that you just made and rub it all over the roast…top, bottom, sides, everything. If you have a meat thermometer that you can put in the oven, go ahead and stick it into the middle of the meat now so you can see it from the window in your oven. Your target temperature is 125 degrees F for medium rare (anything above medium rare is NOT manly). You can estimate this to be approximately 20 minutes per pound of roast that you have. Always keep an eye on it though because all ovens are different.

When your oven is preheated throw that bad boy in there and have a few drinks! When you hit 125 degrees take it out and let it rest for at least 10 minutes!! The resting part is very critical with prime rib…you don’t want to spend 50 bucks on a roast only to get too eager, cut it early, all the juices run out onto your plate, and you’re left with a dry piece of meat! Your date will slap you and I will punch you in the gut (because guys don’t slap). Be aware that the meat will usually rise another 10 degrees or so while resting. If you are really in the mood for something good, try mixing up a quick au jus while the meat is resting

To make the au jus get a sauce pan, 1 cup of beef stock, and a clove or two of the minced garlic that you were using earlier. Heat that up to a boil on your stove and then scrape some of the drippings from the bottom of the broiler pan into the sauce pan. This will really tie it all together. Reduce the liquid until you get about half of what you originally put in there. Set that aside along with the extra creamed horseradish that you have on hand…these are your dipping flavors!

After the roast is rested gather everyone around and take out your electric carving knife and slice off a kingly cut for yourself and a queenly cut for your date. (Always take the bigger piece…ladies can get frightened if you overwhelm them with a huge piece of meat on their plate.) Now enjoy Master of the Prime Rib!!