A blog by ordinary people about living an extraordinary life
While my family has the tradition of sushi on Christmas Eve, Meg’s family tradition is a roast for Christmas (and a ham, and potatoes, and squash, and green beans, and…well, there is a lot of food for a lot of people). I have taken over the role of lead chef for the Christmas dinner, and this year wanted to try a new recipe for the roast. It is always a bit of a risk to try a new recipe at a holiday, especially on an expensive piece of meat. I had seen Ree Drummond (The Pioneer Woman) make a prime rib on her show. Even though I no longer eat meat, I thought the roast looked really good and would be a festive change to our traditional recipe. A few modifications in the cooking method, but essentially the same recipe. You find Ree’s recipe on her website, and a lot of other great recipes. (http://thepioneerwoman.com/cooking/2011/12/prime-rib/)
Heat an outdoor gas grill to 500F. Heat a roaster to 500F.
Place the peppercorns in a plastic sandwich bag. Coarsely crush the peppercorns by smashing with a mallet.
Prepare the salt rub by combing the salt, peppercorns, thyme, rosemary and garlic.
Rub the roast with olive oil, place on the grill and sear on all sides (about 4-5 minutes per side).
Remove the roast from the grill and rub again with olive oil. Cover the roast with the salt rub, slightly packing down the rub. Insert a meat thermometer into the thickest part of the roast. Place the roast in the roaster.
Cook the roast for 45 minutes at 500F. After 45 minutes, turn down the roaster to 300F. Continue to cook the roast for about another hour (I think 45 minutes would have actually worked better, always hard to judge when it is 30F outside).
Remove the roast when the internal temperature is about 135F, place on a cutting board, tent with aluminum foil and allow to rest for 30 minutes. This rest period is important to allow the cooking to continue and the juices to redistribute throughout the roast. The roast temperature may increase another 5 degrees or so during this rest period.
The ribs will be able to be pulled right off the roast, set those aside (great leftovers).
Carve the roast with an electric knife. I must admit, I had a small piece of the roast, well worth it.