|Grandpa's Place "Northern Haven"|
|Château Au Bord Du Lac|
|Look what I caught|
|Friday Night Fish Fry|
|Prime Rib of Beef au jus|
|Wet Ribs of course!|
|3 bone standing rib roast on the grill. This should feed six people|
|Creamed spinach or creamed corn a match made in heaven|
The second place on my list is a recent addition after seeing Ward's House of Prime in Milwaukee and Delafield, Wisconsin featured on the Travel Channel. Their link (http://www.travelchannel.com/video/can-you-eat-10-lbs-of-rib). If you want more information about Ward's House of Prime, check out their two locations online at http://www.wardshouseofprime.com/.
|Intimidating isn't it? Expensive too!|
|11.75 pound 4 bone standing rib roast cut in half ($5.99 lb)|
How much standing rib roast do you need anyway? A good way to decide is to determine how many people you will be serving. As I said before, in a Supper Club they might offer a "King, Queen or Petite" size cut. Generally speaking when you buy the roast the butcher may ask how many bones you want. A rule of thumb is that one bone will serve two hungry people. If your local butcher is agreeable, have him cut the rib bones almost off and then tie them back on. This will make carving easier later.
|Cut the ribs partially off. Season well.|
|Lawry's Seasoned Salt, Pepper and garlic is a good choice.|
|Kosher salt in bottom of roasting pan not touching the meat.|
The problem with a heavily salted roast is that the pan drippings (the foundation of the au jus) becomes unusable. To salty! You can use some of the salty drippings to add flavoring to your scratch made au jus.
|Room temperature roast well seasoned|
To begin making a standing rib roast you need a stove that is accurate and has a good seal around the door. If you don't trust the temperature of your oven get a oven thermometer as a fail safe method of cooking accurately. They range in price from $2.00 - to well over $50.00. You can also get a leave-in meat thermometer,
|Good enough for most of my family|
Preheat the oven to 500°F. Place the roast on the center rack and close the oven door. Do Not Open the oven door. Depending on the size of the roast bake for 20-30 minutes before reducing the heat to 300°F and cook until the center of the roast reaches 130°F-135°F. Remove the roast from the oven, cover loosely with foil and let rest 10 minutes before cutting.
|135°F internal temp|
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a medical condition.
|Yummy isn't it?|
|The good stuff|
|That looks about right!|
Stir in about 2 tablespoons of cold butter to smooth out the au jus. Add salt, pepper, a little marjoram, and taste. It's really up to you at this point. You are ready to plate your prime rib.
|Serve with mashed potatoes, creamed corn or spinach and more au jus|
|Softened butter, cracked black pepper, salt and Herbs de Provence. Really?|
|2 ribs and let's call it 5.71875 pounds.|
|Seasoned butter. It smells good.|
|Slather the seasoned butter on the roast|
|Sprinkle liberally with Kosher salt|
|Meat with temperature probe in it. Note oven thermometer in oven rear.|
|No need to rest, start carving immediately|
|OMG! Where is that au jus?|
If you've never heard of it or need a recipe for Kiddie Cocktails here it is. As children we always loved them.
8 oz. lemon-lime soda (7-Up or Sprite)
1 oz. grenadine syrup
1 red Maraschino cherry
Combine ingredients and serve over ice in a highball glass. Garnish with a slice of orange.
So if you have a perfect Prime Rib recipe or method of cooking it please leave a comment below. If you have a favorite supper club, or memories of a supper club let me know that too.