Fleming’s Sunday prime rib dinner.
What it is: “Prime rib” refers to thick cut of roast beef, usually from a bone-in, standing rib roast. It’s typically simply seasoned and slowly roasted, making it an easy and impressive company meal.
The name “prime rib” can be a misnomer, because the beef is not necessarily U.S.D.A. prime. At Fleming’s Prime Steakhouse in River North and Lincolnshire, the prime rib really is prime-grade beef, according to spokeswoman Cindy Kurman. The restaurants serve prime rib every Sunday, and on July 25, a 12-ounce cut will be available in a three-course dinner for just $29.95.
Where it comes from: Prime rib comes from ribs six through 12 in the rib section of beef. As individual steaks, these same cuts are sometimes called “ribeye,” “cowboy steak,” or “Delmonico,” but “prime rib” usually means the beef is cooked as a large roast and sliced afterward.
What to do with it: A standing rib roast makes an impressive and most flavorful company meal, but for ease of serving, some cooks prefer a boneless roast, as they prepare at Fleming’s. Prime rib is often associated with winter holidays, but it can be easily prepared in a covered barbecue grill if you don’t care to heat up your kitchen in hot weather. Horseradish sauce is a traditional accompaniment.
Fleming’s prime rib
Chef Jerl Griffin
Jerl Griffin
6 to 7 pound boneless ribeye roast (cap on)
2 tablespoons olive oil
1-1/2 tablespoons garlic pepper spice blend
1 tablespoon kosher salt
1 tablespoon onion powder
2 tablespoons dried thyme
The day prior to cooking, pat the roast dry and trim fat to 1/2 inch from the end of the loin. Place on a sheet pan and brush with olive oil. Combine the seasonings in a small bowl and rub the meat. Cover the roast with a piece of wax paper and refrigerate overnight.
To cook, place the ribeye on a sheet pan in a 400-degree oven for 15 to 20 minutes to brown. Reduce the oven temperature to 250 degrees. Pour off any liquid then cover with foil and cook for 2 to 2-1/2 hours until the internal temperature measures 120 degrees on an instant-read thermometer.
Let stand 15 minutes. Cut into portions and serve with horseradish sauce. 8 servings.
Horseradish cream sauce
3 cups sour cream
1/2 cup prepared horseradish
1 tablespoon worcestershire sauce
4 tablespoons chopped fresh chives
1 teaspoon ground white pepper
1 tablespoon kosher salt
Combine all ingredients in a mixing bowl and whisk until thoroughly blended. Cover and refrigerate until ready to serve. About 4 cups.
