I don’t know how we got here, but Christmas is mere sleeps away and I find myself in that same scramble I hit around December 21-22nd every year. Though I’ve prepped, cleaned, shopped and cooked I have a nagging feeling that I’m forgetting…well, everything. Tell me you’re in the nuthouse with me!
If I’m thankful and patting myself on the back for one thing, it’s having our Christmas Night dinner game in the bag. I’ve been so thrilled to work with these roasts from Sterling Silver Premium Meats in the past couple weeks and it’s really opened my eyes to how uncomplicated they are to cook and what huge payoff I’m rewarded with after. With a little prep, and I mean minimal work, you’re popping a roast in the oven to do it’s thing, untouched, while you prep a side or two (like these Salt and Malt Smashed Potaoes!) and set the table. For some reason, I always thought making a Prime Rib would be complicated and fussy. Well, friends, I’m here to say they are anything but.
Prime Rib, the undisputed flavour-king of the beef world thanks to all that succulent marbling, tends to cost a bit more than other cuts (aside from the tender filet Mignon which we’ll talk about in January), but when you’re celebrating a special occasion or simply want something with incredible flavour, it is worth it every time and will never disappoint… unless you overcook it, so go ahead and buy yourself a meat thermometer to ensure that doesn’t happen. It’s a few bucks and will save your buns time and time again in the kitchen.
You can find Sterling Silver Meats at Sobey’s/Safeway across Canada and buying is easy as anything. Look for their products in the meat department, but if you’re unable to find the cut or size you’re looking for you can simply chat with the butcher and have them cut one fresh in whatever size you need. I wasn’t sure what size would be best for 4 adults so I inquired ith the butcher and he cut me a two rib roast, which will feed 4-6… or, in my case, 4 with leftovers for roast beef sandwiches (with pickles and dijon on brioche buns – droooool).
This roast is coated in some of my favourite BIG flavours, like sinus-clearing horseradish and salty anchovy paste. The rosemary adds an earthy aromatic flavour that I just love with beef. Don’t buy prepared horseradish here, get the jar of the straight stuff, no extra ingredients, just horseradish.
Rosemary-Horseradish Prime Rib with Salt and Malt Potatoes
- 1 (two-rib) Sterling Silver Premium Meats Prime Rib Roast (approx. 4-5lbs)
- ½ cup rosemary leaves
- 3 large cloves garlic
- 2 heaping tbsp horseradish
- ¼ cup olive oil
- 1 tbsp kosher salt
- 1 tsp fresh ground pepper
- ½ tsp anchovy paste
- SALT AND MALT POTATOES
- 2 lbs baby yellow potatoes
- 1 cup malt vinegar
- 1 tbsp kosher salt
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Freshly ground black pepper
- FOR THE ROAST
- Preheat oven to 400.
- In a food processor, add the rosemary leaves and garlic and pulse to chop them up fine. Add in the horseradish, olive oil, salt, pepper and anchovy paste. Pulse a few more times to get everyone acquinted.
- Rub the prime rib all over with the mixture and let sit out for 30 minutes to reach room temperature.
- Set roast, fat side up, on wire rack over a foil-lined baking sheet and roast meat until probe thermometer or an instant-read thermometer registers 118° for medium-rare, 2-3 hours. I usually check after 1.5-2 hours to see where I'm at. Let cool tented in foil for 30-40 minutes. The internal temperature will rise to 130° which is perfect. Slice into half inch pieces and serve.
- FOR THE POTATOES
- Preheat oven to 400 (I like to do this while the roast rests as the oven will already be at 400)
- Pour the whole baby potatoes into a medium size sauce pot, add the vinegar, ½ of the salt and enough water to cover the potatoes by 1". Bring to a boil, turn down to a simmer and let cook until fork-tender, 15-20 minutes.
- Melt the butter in the empty pot off the heat and add the potatoes back in.
- Toss to coat.
- Ling a baking sheet with foil and one at a time, place a potato down and smoosh it with the base of a large drinking glass. Repeat until you've smashed all your potatoes.
- Sprinkle them with the remaining salt and drizzle with olive oil and fresh ground pepper.
- Pop in the oven for until the edges start to crisp and brown, about 15-20 minute.
- Take out of the oven, flip all the potatoes over and roast for another 10-15 minute or until they're a beautiful golden brown.
Disclaimer: I am part of a Holiday Campaign sponsored by Sterling Silver Premium Meats and receive compensation as part of my affiliation with this group. Regardless, I only work with brands I use personally and enjoy.