Ginger Cumin Rubbed Rib Roast
2020 December 31

I scored a rib roast from a local butcher shop whose owners were retiring. It was a beautiful 6lb chunk with an amazing fat cap on it. This is how I cooked it, and what I made with the leftovers.

First I rubbed it down with a rub made of the following:

I made sure that I covered every bit in this amazing rub, and used the roast to mop up any leftovers of the rub. It smelled so good. I then left it in the fridge for about 16 hours. It drew out a lot of moisture.

It was too cold to smoke it, and I didn’t to use the oven. So I used the turkey roaster, and placed the rib roast on the metal grate, so that fat could drip down. I mostly used the Turkey Roaster, because I don’t own a deep roasting pan for the oven. I started it off for the first half hour by going at 450F it got a nice crust on it. I then left it until it hit an internal temperature of 160F to take it to medium. My mother is not a fan of rare beef, so that’s what I have to do.

I then left it to rest inside the turkey roaster with the lid cracked for a solid 30 to 40 minutes. It came out absolutely gorgeous.

Rib Roast After Cooking

There was more than enough fat to make an amazing gravy. So I ladled some of the fat into my new all-clad saucepan (not sponsored I just really like it). I brought it up to temperature over low heat. I then added some flour to make a standard rue, and whisked. After that I slowly added some vegetable broth to make a thin gravy.

I waited for my mother to get home so I could properly serve. I reheated some thin sliced rib-roast in my fry pan. It turned out really quite well. The beef was beautifully fatty and delicious.

The rib roast even reheats nicely. The day after I made it. I sauteed some onions and mushrooms in Irish butter, and placed some more thin sliced roast in the pan. Adding some of the leftover gravy to stew the beef. I then seasoned with freshly cracked black pepper. I think it turned out really well.

This is me signing off for 2020, and to a little more than 5 years of blogging. Hopefully I’ve obtained some regular readers, but that doesn’t always happen. Anyways thanks for reading, these are just my personal notes on cooking.

Update January 5th 2021 - Some of the things I made with the roast.

Here’s a couple of the other dishes I made with the roast.

Fried Rice with Prime Rib

  1. I took some sushi rice and cooked it per box instructions in my instant pot.
  2. I then roughly diced up some prime rib and placed it in a fry pan with some sesame oil.
  3. I added the rice and fried it up pretty good. I also added some frozen mixed vegetables. The vegetables were cooked until they became a pretty green/looked done.
  4. I seasoned the rice and beef with black pepper, fish sauce, and some Asian teriyaki hot sauce.

Prime Rib Eggs Benedict

The Eggs Benedict

I also made some amazing Eggs Benedict with prime rib. I used my iSi whipper I got for Christmas to make a fluffy and foamy hollandaise sauce.

  1. I made a roughly standard hollandaise sauce in a sauce pan. Melted the butter and kept whisking it. According to the recipe from iSi. I used balsamic vinegar in my sauce. I think it gave it more depth. I also added a pinch of salt and xanthan gum to provide structure and whip it better.
  2. I placed the hollandaise in the whipper, and used 2 N2O cartridges to whip it. Make sure that the whipper is kept warm. Otherwise the hollandaise might go bad.
  3. I started reheating some slices of the rib roast. Make sure you cut these very thin. I loaded my Eggs Benedict up with it, because I like it piled high
  4. I started toasting some wheat buns, because I didn’t have bagels. I put some fancy Guinness Cheddar on to melt on top. It’s a very rich cheddar.
  5. I started poaching an egg. This is actually the first time I successfully poached an egg.
  6. I assembled the Eggs Benedict in the following order;
    • Toasted roll with cheese
    • A couple of nice warm slices of roast
    • The poached egg.
    • A nice crown of hollandaise sauce. Use a circular motion as if you were making soft serve here.
  7. Season with some nice freshly ground black pepper.

Remember you can also subscribe using RSS at the top of the page!

Share this on → Mastodon Twitter LinkedIn Reddit

A selected list of related posts that you might enjoy:

Written by Henry J Schmale on 2020 December 31
Hit Counter