RUSSELL’S OH-SO-SUCCULENT

PRIME RIB FOR

THE HOLIDAYS

Executive Chef Russell Skall’s award-winning Prime Rib is a Sunday ritual for many Fleming’s guests. Here’s a recipe for this mouthwatering crowd-pleaser that you can prepare at home for your own holiday guests.

1 6-7 pound boneless rib roast

2 Tbsp. prepared horseradish

2 Tbsp. Dijon mustard

2 tsp. each of Kosher salt, coarse ground pepper, dried thyme and garlic powder

2 celery stalks

1 carrot

1 small yellow onion

2 tsp. concentrated beef base

1.5 cups +1tsp. cold water

1 tsp. corn starch

¹ Buy a boneless rib roast at your favorite butcher shop or grocery store. Ask the butcher for meat that has been aged at least 30 days. Select a Choice or Angus grade of beef—this will give you enough marbling to add flavor to the meat as it is slowly cooked. Plan on around one pound per person; the roast will shrink some during cooking.

² The day before cooking, remove the roast from the package and dry it off with a paper towel. Set on a baking sheet and put back in the refrigerator overnight.

³ One hour prior to cooking, remove the roast from the fridge. Rub the top and sides with the horseradish and mustard. Combine the dry spices in a bowl and mix well, then sprinkle the seasoning all over the roast. Let sit at room temperature until the hour has elapsed; this will allow for more even cooking and a more accurate cooking time.

⁴ Preheat the oven to 450°. Wash the celery and carrot, then cut into 2” pieces and set in the bottom of a 9” x 13” roasting pan. Cut the onion with the skin into 4 pieces, then break apart and add to the pan. Place the roast on top of the vegetables and cook for 30 minutes, until the meat has a light char. Then reduce the heat to 350° and continue to cook for approximately 1.5 hours, to an internal temperature of 110°-115° for medium rare. (For larger roasts, cook an additional 15-20 minutes per pound.)

⁵ You’re almost there! Remove the roast, place on a platter, cover with foil and allow to rest for 30 minutes.

⁶ Skim the fat from the roasting pan, leaving any juice. Place on a burner at medium heat. Add the beef base and 1.5 cups water and bring to a low boil. Meanwhile, combine the corn starch and the teaspoon of water and mix well. Add to boiling stock and cook one minute to thicken. Strain into a gravy boat (discarding the vegetables) and serve “aujus” with the beef. To make your meal complete, serve with Creamy Horseradish and Fleming’s Potatoes. The recipes can be found online at www.flemingssteakhouse.com/recipes Serves 6

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