Life is funny I’m one of those whose meats needs to be cooked with no pink and no, blood at all. Growing up if it wasn’t well-done there was no, way I would eat the meat. Being married we have to make adjustments for those we love. My ex liked his meat medium well and David likes his rare or almost raw like my sister.
When eating out a lot of times I would share Steak with both my ex and David I’ve learned to eat my Steak medium well and it actually tastes better at times and doesn’t get too down if there is leftovers I need to warm the next day. As for Charlie he is like I used to be and doesn’t want his meat pink at all it has to be well done.
Which is why I’ve never gotten Charlie to try Prime Rib because most people cook it rare or medium well and its pink and very pink at times. Which is crazy and you would think I wouldn’t eat Prime Rib because of this but I love it and would have liked to have had it for dinner last night. Since I wasn’t able to I might ask for it for Mother’s Day.
National Prime Rib Day
Probably one of the most well-known and most loved Roast Beef creations is the Prime Rib. A classic way to prepare the Beef Rib primal cut. This cut of the Cow is roasted in a simple Au Jus and is probably one of the most flavorful and tender Beef dishes a person can enjoy. It’s no wonder so many people celebrate National Prime Rib Day on April 27th. . It’s just another excuse to try out Prime Rib with Mashe Potato’s and Corn on the Cob with Fresh Rolls.
People have researched the history of National Prime Rib Day but were unable to find a definitive answer to who created National Prime Rib Day or why. That’s why we decided to turn our attention to Prime Rib and see if we could find out a little bit more about its history. What we discovered about its history surprised my family and it may surprise you as well.
Even though mankind has been butchering and roasting Beef or at least their ancient cousins, the Aurochs for millions of years, it wouldn’t be until the 19th Century that butchering methods became refined enough for people to enjoy Beef Prime Rib. At least, it wasn’t until this time that this portion of the Cow was properly butchered and prepared in the same way that it’s prepared nowadays, except during those days it was called a standing Rib Roast and not Prime Rib. I didn’t know. Did you? Irish and British households would often call it a Sunday Roast, so named because it was served on Sunday after church services.
Facts About Prime Rib
To most people, Prime Rib is just a tasty cut of meat, but to us, it’s a fascinating piece of cultural culinary history. Below is some of the most fascinating facts that we could find about Prime Ribs. If you know other facts I can share with my family please leave them in a comment below. In the meantime you might want to get into the kitchen and prepare Prime Rib for your family. Or since its Sunday go out for Sunday dinner and invite your friends or family for a down-home meal like our grandparents used to make.
- Dry-aging a Prime Rib concentrates the flavor of the Beef making it tastier.
- Prime Ribs have been disappearing from U.S. restaurants at an alarming rate due to rising beef prices.
- Prime Rib is one of eight primal cuts of Beef.
- Prime Rib contains some of the most tender parts of the Cow.
Observing National Prime Rib Day
National Prime Rib Day should be an easy holiday to observe; because all, a person only has to do is purchase Prime Rib. However, it’s becoming harder and harder to celebrate National Prime Rib Day because many restaurants have stopped serving Prime Rib due to rising Beef costs. Fortunately, consumers can still head to their local grocery store or butcher and obtain Prime Rb to cook at home.
Prep Time: 10 mins Cook Time: 2 hours 20 mins Additional Time: 2 hours Total Time: 4 hers 30 mins Servings: 4
1 (4 pound) bone-in Prime Rib Roast (Room Temperature)
1/4 cup Unsalted Butter, softened
1 tablespoon freshly ground black Pepper
1 teaspoon Herbes de Provence
Kosher Salt to taste
Directions
- Place prime rib roast on a plate and bring to room temperature, 2 to 4 hours.
- Preheat the oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes.)
- Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours.
- Remove roast from the oven, slice, and serve.
Thank you,
Glenda, Charlie and David Cates
