5 lg carrots peeled split in 2 or 4 some green left on
2 leeks split - green top removed **
1 head of celery cut into 4" pieces - tops removed **
Salt, Pepper, Penzey's English Prime Rib Rub
1 tbsp Bacon Fat (optional)
2 -3 tbsp Olive Oil
1 3-Rib (Prime) Prime Rib Roast about 4 pounds
1/2c Bourbon or Sherry
Pre-heat oven to 425°F (convection)
(a great cooking chart - although they turn the temp down to 350°F from 450°F)
1-2 hrs ahead, bring roast close to room temperature.
Season roast by rubbing mixture of salt, pepper and Penzeys rub into all sides*.
Heat bacon fat and olive oil (or all olive oil if you choose) in shallow roasting pan and when hot, sear the roast on all sides.
Deglaze pan and add vegetables. Place in oven for about 90 mins. When the center temperature of the roast is 120-125 remove it and let it rest for 20-30 mins more. This will yield some well-done meat, but, mostly medium-rare.
This is our usual Christmas Dinner (a more Traditional English-style Christmas Dinner). We serve the roast with Yorkshire Pudding made in the pan which the roast comes out of and root vegetables like carrots, parsnips, turnips, etc.
* If you choose to, you can emulate the Penzey's English Prime Rib Rub by adding crushed celery seed to a mixture of arrowroot, salt, pepper onion and garlic. I love this rub, although you do have to be careful as it has a lot of salt in it. It's great on pork as well - and even on steak!
** If you throw the leek tops, carrot tops and celery tops in a freezer safe container you can save them for making stock.
Prime Rib Wine Pairings
Two excellent choices for wine with prime rib are young, red Burgundy and, Merlot. We like also enjoy it with aged red Bordeaux. But prime rib is a very red-wine friendly, and so going with a great red wine that you really like is probably the best choice. But, do not choose high alcohol reds. - Jack