Prime Rib Made Easy

When we are eating out and in doubt as to what is safe to eat, a fair bet is prime rib. Prime rib is rarely marinated or coated in sauce and it feels very much like a treat. It is also a crowd pleaser. At least in my family. Too bad I was always terrified of making it at home. I mean it is huge, it doesn’t reheat well, and you can’t exactly cut into it to see if it is done.

But prime rib, coleslaw, and mashed potatoes or rice and you have a fancy dinner for almost any group of chemically intolerant or allergic people.

So I was very excited to learn that Trader Joe’s now sells a grass-fed prime rib for the home cook. The piece of meat is a realistic size, and while I am not sure about all those “facts” on the label, I do know that the cooking instructions from frozen work beautifully. I have made several of these and they are always moist and flavorful. They are also insanely easy. It is as simple as putting the frozen meat into the hot oven, adding a meat thermometer midway through and removing when the thermometer tests done.

One thing to be aware of, like most roasts timing is always sketchy. In my experience it has been done too early more often than too late so don’t count on having all the time that the recipe card says that you will have. Once it was ready a full hour before it was supposed to be.

Remember to rest the meat under foil for about 20 minutes after cooking to allow the juices to soak back in.

All that said, if you are here looking for something to cook for your friend / grandchild / other relative who is allergic to practically everything, this may be your ticket out.