Chew on This | DC Prime Rib

It's Spring Break season! Have you gone anywhere? Are you planning on going somewhere?

We did not travel this Spring Break. The Boy had his break two weeks ago. The Sprite had her break last week. Thankfully next year, when The Boy is in kindergarten, we won't have this issue.

My plan for Spring Break next year is to begin a family tradition. A family tradition I had growing up. When I was young my family always high-tailed it to Washington DC for break. With a stop, many times, in Colonial Williamsburg too.

I loved DC. Still do. We would always visit the Smithsonian, all the monuments, Arlington National Cemetery, Old Town and Georgetown. We would even go on the White House Tour - which was amazing! We loved our visits and would learn something or try something new each time. 

This recipe, however, is a recreation of a wonderful steakhouse prime rib we devoured on every single visit. You start with a beautiful prime rib. You'll also need sliced onions, garlic, beef broth, Kosher salt and cracked pepper.

See that layer of fat on top of the meat? You'll need to slice that layer of fat back, almost to the bone, without cutting it away from the meat. This way you can smear the meat under there with lots of flavor. I took some crushed garlic and rubbed it under the fat flap and on all sides of the meat. I did this with the salt and pepper too. Then I stuffed onion slices under the flap too!

Pat the flap back down. Season the top with garlic, salt and pepper. Add more onion slices on top. Let the prime rib sit upon the rest of your onion slices that have been placed in a roasting pan. Pour in some beef broth around the meat and place in a hot oven - 450℉ - for 30 minutes. Then turn down the oven to 350℉ to finish cooking.

This DC prime rib has been a family favorite for years and years. It makes me long for a DC trip and making new, happy memories with my babies. Try it - you'll love it!

Cares

Here's the recipe:

DC Prime Rib

5 lb. Prime Rib

2 medium sweet onions, sliced in rings

2 T crushed garlic

2 T Kosher salt

2 T pepper

2 - 4 C beef broth

Preheat your oven to 450℉.

Prepare your roast by carefully slicing back the top layer of fat. Do not cut the fat completely off the roast. Create a 'fat flap' (see picture above if uncertain what I mean).

Take your crushed garlic, salt and pepper and rub over your meat.  Make sure to cover all sides, under the fat flap and on top of the fat flap. Stuff sliced onions under the fat flap and pat down.

In a roasting pan, layer a flat pile of onions and place the roast upon them. Top the roast with the remaining onions. Pour your beef broth around the base of the roast. Only use enough beef broth to just reach the bottom of the roast.

Place the roast into a 450℉ oven for 30 minutes. Then lower the oven to 350℉ and continue cooking until the internal temperature reaches 155℉ (approximately 2-2 1/2 hours). Remove roast from the oven and allow to rest, tented with foil, for about 15 minutes.

Transfer the prime rib to a serving platter, cut and enjoy!