The Ingredients of a Good Blog Post

My dad wanted me to cook for an old friend who is having a rough time. I went to the store to get ingredients to make stuffed pork chops. Which are unbelievable. They’re in my cookbook.

While I was there, I saw prime rib priced at $12 per pound. This is not an amazing price, but it’s not bad, and the meat was crying out to me from behind the glass, begging me to take it in my loving arms and bring it home with me.

I cracked. You know I cracked. I don’t have to tell you that.

I made the grocery guy go back and find me a new roast that had four contiguous ribs on it, and he hacked one out for me. Then he started trimming the fat and THROWING IT OUT. I put a stop to that in a hurry. I never turn down free fat. It went in the package with the beef. Just because I’ve given up gluttony doesn’t mean I’m going to cook lame food every day. Rib fat is magical. It’s the duct tape of beef.

The meat guys love being ordered around by people who know food. I think it makes them feel appreciated. There was a woman working there, and it disturbed her that I wanted a cut that wasn’t on display. The man…he understood. No surprise there. It’s a rare woman who understands prime beef.

Anyway, I brought this gorgeous piece of prime meat home, and then I was informed that my dad’s friend had not yet confirmed. After the chest pains subsided, I got on the phone and made sure this guy was coming. Although it would have been okay if he had put it off for a week, because that would have given me time to age this magnificent chunk of cow.

I’m going to go salt it down now and rub it with garlic. Tomorrow, it will be fragrant and ready to play.

This was a good move, except for the enormous expense. Prime rib is like boiling water. Anyone can do it. It’s much less work than stuffed pork chops. The pie crust is going to drive me nuts, so I don’t need any other problems.

The baking potatoes were beautiful today, so I grabbed some of those, plus a tub of sour cream.

My dad and my sister both like their meat burned. This is a tragedy, but since the roast has four ribs, I figure I can give them the outer ones. I’m going to cook the meat to 125º inside, and if the beef-incinerators complain, I’ll cram theirs in the microwave. Why not? If I cook it until it’s grey, it will be ruined regardless of how I do it.

Man, this is going to be good. And I got to send a photo of the roast to Mike, so he could eat his liver and be miserable and envious. I owed him that, as a friend.

Here’s how you make perfect prime rib. I’ve done it like twice, but it’s so easy, I’m qualified to tell other people how to do it.

INGREDIENTS

1 prime rib roast, preferably prime (not choice) beef
5-10 crushed garlic cloves
salt

If you have time, dry the beef and put it on a wire rack in your fridge, covered with a clean cotton cloth. If you can keep the cloth above the meat so it doesn’t touch it, do it. Change the cloth daily. Keep the temperature at or below 35 degrees. Give the meat a week if you can.

Three days before you cook it, salt it down well. This will not dry out the meat. Shut up. It won’t. Don’t put a crust of salt on it. I did this once, and it was incredibly stupid and made the meat too salty.

Preheat your oven to 250º. Rub the meat all over with the garlic. Use as much as you want. Butter it, too, if it makes you happy. I think I’ll do that this time! I’m tempted to cook a roast at 225º. I’m sure it would be better.

Put the meat on a broiling pan, cover it with a foil tent or something, and roast it with a probe in it until you get the internal temperature you like. I did 133º last time, in deference to my dad, but this time it’s going to be 125º, which is still higher than I’d like.

When the meat is ten or fifteen degrees below the end temperature, rip off the foil and jack the heat up to 550º. If this makes your broiler turn on, use the highest temperature that doesn’t make it do that. Or leave foil draped over the meat. Or something. Don’t burn it with the broiler. That’s the point. And you may want to do this earlier than fifteen degrees prior to the end temperature. Ten degrees worked okay for me, but as I recall, it was close.

When you cut into this baby, juice is going to pour out. The smell will summon the angels. And it won’t be tough and dry. Pay no attention to “experts” who tell you to cremate it at 325º. I tried that, and it was awful.

Just to remind you, here’s how I bake potatoes. It’s much better than using foil or greasing the skins, which makes them limp and soggy. Preheat your oven to 450º. Scrub your potatoes. Put salt in your hands and rub it all over the potatoes while they’re still wet. Bake them on the top rack for an hour, if they’re under a pound each. Big potatoes go 75 minutes. Try to have something between the heating element and the potatoes so they don’t char. I serve these with garlic butter AND sour cream. And salt.

In other news, Natchez Shooter’s Supply just put out a great sale bulletin. If you’re not a snob who won’t shoot Wolf ammunition, you can do pretty good on 7.62 x 39 and .40 S&W right now.

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Why do I ever listen to conventional thinkers when they talk about food? The Food Network (usually disappointing) says to cook prime rib at 325º, which is ignorant and positively heinous. On my own, using common sense, I came up with 250º. Now, via Google, I see that Cook’s Illustrated recommends 225º. Those guys are not fools. They don’t pass on gossip and old wives’ tales, like 95% of the professionals. If they say 225º works, you better believe they’ve put it to the test.

Hmm…I’m checking their site, and in 1995, they recommended 200º! I love it.