Master Chow loves prime rib, and I had never made it, so this past New Year’s Day I decided to cook up a three-rib roast for him, and learn a few things in the process.
First, I found the meat on sale (at Whole Foods, no less!), and aged it for a week in the refrigerator. Basically, that involved simply wrapping the roast in cheesecloth, and changing the wrapping a couple times. To prevent the cheese cloth from sticking to the rib, unwrap and rewrap the cheese cloth after the first day. Before applying any seasoning, cut off the discolored exterior fat and meat of the roast.
Master Chow likes to be able to taste the meat he eats, so I decided on a Prime Rib Au Poivre recipe in the December 1998 issue of Bon Appétit. He tells me that this is the best meal I’ve ever made for him, and he sat there chewing with his eyes closed, and occasionally murmuring that it was “soooo good.” If you read the comments that accompany the recipe on the Bon Appetit web site, you will see that a lot of people feel the same way.
The one thing I did after I pulled the roast out of the oven was to pick off all of pepper coating – it seemed really, really strong, and looked a bit burned. The bottom line, though, is that the flavor had permeated the meat, and Master Chow thought it was wonderful. I served it with really sticky rice, and iceberg lettuce wedges, which is the only way to go according to my husband, because it’s really good at sopping up the gravy. And the gravy was good, too!
This is my submission for Yvonne’s Magazine Mondays, so be sure to go over to her blog and see what she and others cooked up from their stack of food magazines! Recipe after the jump.
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