Dry aged prime rib is the featured item in the latest installment of “Courter’s Kitchen”.BARRY SAYS: If there has been a theme with our monthly foray in the kitchen, it has been the idea that we should try new things. While we occasionally venture far afield, for the most part each food adventure has been rooted in something familiar that we (read: Kelley) alter in a subtle way.
When Kelley said her oldest son, Jeff Soder, a lieutenant with the Chattanooga Fire Department, offered to dry-age and then roast a prime rib, we were thrilled.
In keeping with the “keep it simple” theme, the prime rib was served with fresh green beans and oven-roasted potatoes cooked with fresh rosemary from the garden. Everything was great, though we all agreed that a few more spices and maybe a slightly different method for introducing them would help for next time.
KELLEY SAYS: I have not had prime rib in years, and I had to go back for seconds. Jeff had a portion of the roast that he didn’t cook, and he was going to smoke that piece in a few days. My son enjoys smoking meats and poultry. He has truly mastered this way of cooking.
This would be a perfect main dish for your holiday dinner. If you purchased your roast this week, you would have plenty of time for the aging process (see below) to work its magic.