Monday, March 4, 2013
There is an old favorite restaurant in Fairbanks called the Turtle Club. They specialize in prime rib. They have this awesome salad bar that comes with dinner. There are a couple of other things on the menu, halibut and deep fried prawns, but you go there for the prime rib. At least we used to, until Dave started making this about 8 years ago. This is the most delicious meat I have ever eaten (and we eat a lot of meat). Dave has always been in charge of this and I make the supporting dishes (like twice baked potatoes). We have this every year for Christmas dinner.
This year we had prime rib several times...every time one of the boys came home. So, we had it for Thanksgiving, Christmas, and New Year's Eve. As good as it is, we were a little prime ribbed out!
My brother in law purchased one of the roasts and it was so big Dave had to cut some of it off so it would fit in the roasting pan, 8.5 lbs. of it off! It was a huge roast in itself. We saved it for later in the year when we could look at prime rib again without groaning.
Well, the time had come, so for family dinner on Sunday we pulled this from the freezer to fix it. Dave was helping our oldest work on a house project so it was left to me to fix this roast. I was terrified. I had never done this before. Dave always did it and I never paid any attention to what he did, what if I ruined it? I must say, it was the easiest, and so delicious roast, I have ever made.
What was I afraid of? Basically, you rub it with garlic, spices, soy sauce, and worcestershire sauce, put it in the oven, and don't open the door for hours. There is some timing stuff with turning the oven off, not EVER opening the door (Dave used to tape the door to give everyone a visual reminder not to open it), and turning the oven on again at the end. The hardest part is making sure you don't need the oven for anything else for that meal (or have two ovens).
Try this for a special dinner, or not so special dinner, it will be a memorable meal.
Dave wouldn't let me share his recipe, so I search other recipes for you...
Sorry for no recipe...Dave is a little tight lipped about his special recipe. If you have one you love and are willing to share, let me know. I'm going to make another one sometime, yours might be better than Daves.
March 5, 2013 Daylight 10 hours, 37 minutes, 27 seconds Temp. H 25/ L 3° f