What could be better than serving your guests the most impressive roast, done to perfection, on Christmas? Nothing much really. And as far as impressive cuts of meat go, the prime-rib has it in the bag. There are very few things as “oooh”-inspiring as a glorious standing rib roast (as it’s also known). And then to make it better, I don’t think beef gets much more delicious than this. A prime-rib roast is pretty much just a giant rib-eye steak and if you’ve never had a perfectly done rib-eye, what are you even doing here? Go out right now and experience true deliciousness. Anyway, the prime rib is pretty much that PLUS the intense flavour the bones add as well as a healthy layer of fat on top of the tender, juicy meat. It’s a double whammy of flavour plus real succulence. You can’t go wrong. Now, many people will tell you to roast a prime-rib to a perfect medium rare but I tend to disagree. Put down your pitchforks, I’ll explain why. Because there is so much fat going on in this cut, I prefer to roast it to that perfect place between medium rare and medium. This allows the fat in the meat to cook through and become perfectly unctuous while the outer layer of fat is allowed to brown to a crisp (note: NOT burn). You are left with an incredibly indulgent roast. Serve this with gravy made from the pan juices, a head or two of roasted garlic and a few of the sides I’ll be sharing with you tomorrow, and you’re golden. This is such a killer celebration meal and one that will be completely welcome on Christmas day.
