French Cut Standing Prime Rib

This amazing roast can not be outdone. If you have a little extra cash in your pocket or if you have a few dear friends willing to split the cost, this will be a memorable dish that will have everyone completely stunned and in disbelief after every bite. 

I will not write a normal recipe for this, because it will depend on the meat you get. This was a 7.05 lb peice of meat. The rub that I used was a flavor packed dry garlic pepper rub that the butcher gave me. 

Ingredients: 

7 lb. standing Prime Rib 

Your favorite dry rub 

Olive oil 

1 pint of heavy cream

1 10 ounce container of Gorgonzola cheese, crumbled 

1 large package of Arugula

1 bag of fresh cranberries

Directions: 

1. Unwrap your meat from the butcher and stand it in your roasting pan. 

2. Lightly rub olive oil onto the meat. Take your dry rub and heavily pack it all over the meat. 

3. Have your oven very hot before putting the meat in. It should be preheated to 500 degrees. Braise the meat in the oven for 12 minutes. Then, lower the temperature to 325. I cooked it 15 minutes per pound. Which came out to an 1 hour and 45 minutes. I cooked it a little short of 2 hours total. 

4. Take out of the oven and let stand for 20 minutes. 

5. While it's resting prepare the arugala over a serving platter and set aside. 

6. In a saucepan over high heat, heat your heavy cream until it boils. Stir occasionally. Add in your crumbled Gorgonzola and continue to boil for 4-5 minutes until thick. Whisk to thicken. Pour into gravy pourer. 

7. After 20 minutes it's time to cut the meat. If the bones are hot use a clean kitchen towel to grasp the bones to get a good handle. Using a carving knife, slice along the bones in a "c" shape. 

The peice you remove will look like this. 

Sorry it is blurry! 

8. Now using the carving knife, begin to carve the meat. Slice 3/4-1-inch thick peices. 

9. Arrange the meat over the arugala platter. Decorate with cranberry a to give it some eye popping contrast. 

10. Serve with some bold wine and people you love and this will be one unforgettable dinner. 

Everyone got to enjoy this! And it made beautiful leftovers! 

Also, make time to really talk to the butcher about how he will cut it and how much it will cost you in the end.  You shouldn't have to be surprised about the cost when going to pay for it. Also ask them to French cut it so the bones stick out nice. 

We had a nice bottle of wine called Crimson and Clover, which inspired the clover like arugala and crimson cranberries used in this dish.