Although ever since moving to New York, my kitchen has downsized quite a bit, that does not mean that I do not eat most of my meals at home. I often find it still a lot more satisfying to consume a home-cooked meal and contrary to the popular myth, it is not cheaper to eat out than at home in New York City. However, with this compact kitchen, most of my meals have also become relatively simple, no more granite slab cooked steaks or charcoal barbecued ribs, but if there's one thing I can still do, it's a pretty decent bone-in prime rib.
This is a 2lb (or about 1kg) bone-in prime rib picked up from the butcher. Let it rest in room temperature for awhile, you don't want to cook this too cold and definitely not frozen. Season with salt, black pepper and paprika or whatever seasoning you like to taste.
Sear the slab of animal in a pan on high heat for 1-2 minutes on each side. This is to seal in the juice so it'll remain succulent and moist after the roasting.
Put it in the roasting pan and into a pre-heated oven at 375degF (about 190degC) for about 30-40minutes or until medium.
Take it out of the oven and let it sit for about 5-10minutes to allow the juices to be reabsorbed.
Enjoy. Now there's no more need for Lawry's anymore hey?
This is a 2lb (or about 1kg) bone-in prime rib picked up from the butcher. Let it rest in room temperature for awhile, you don't want to cook this too cold and definitely not frozen. Season with salt, black pepper and paprika or whatever seasoning you like to taste.
Sear the slab of animal in a pan on high heat for 1-2 minutes on each side. This is to seal in the juice so it'll remain succulent and moist after the roasting.
Put it in the roasting pan and into a pre-heated oven at 375degF (about 190degC) for about 30-40minutes or until medium.
Take it out of the oven and let it sit for about 5-10minutes to allow the juices to be reabsorbed.
Enjoy. Now there's no more need for Lawry's anymore hey?D
4 comments:
MAN that looks good. I say that as one who has loss the use of one arm -temp, i hope-. first thing, when it gets better, i plan on eating and cutting a big steak.but if i never get the use back, too bad. i can always eat a steak sammich, right? the other night, i had chicken legs, and God help me, i was glad no one helped me. i enoyed it. sorry for the chickens, though.
tom
Wow! This looks delicious!
Tom: Hope your arm is getting better! There's nothing like tearing your own piece of meat with your own hands.
Talita: Thanks and it's easy to make too! =)
D! Was that for one person? Or 2 or more? It looks quite big!
I read your comment but forgot to reply. I've been ill the whole past week with bad laryngitis. Heading to work now..urgh.
I usually drink red sangria. In Spain I think red seemed bit more popular too although I wasn't there in summer. I also drink tinto verano after I picked it up in Spain. Red wine and sprite. Served it at office one Fri evening, was popular.
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