Prime Rib Standing Rib Roast

Good Prime Rib

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about. I saved $20 bucks on this beef due to the fact that I scored a sale. If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax. The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling. Instead of risking the complete loss with a toss, their loss is my gain. There is only 2 days left on the expiration date but the meat still looks great. And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib is my Favorite

For me, Prime Rib was so easy to fall in love with. I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak. Plus she was always buying the cheapest cuts to save money so we never got anything good. And to make matters even worse, though she loved to cook. she wasn’t very good at it. But for the longest time, i thought it was me. I didn’t think I liked steak at all. I had no idea that I just hadn’t had the right cuts or had it prepared right. So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

Marinade
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:

RARE (120-125 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound
MEDIUM (130-135 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound
WELL (145+ degrees F): 22-26 minutes per pound

Cover the Rib Roast with Salt and Pepper, especially the fat side. Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides. Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide). Let the Roast cool for 5 minutes before cutting into the meat after cooking. Then serve each Prime Rib Steak with Aju and Horseradish.

Kalua Pork

Deciding About Kulua Pork!

If you’re wanting Kalua Pig, I guess it’s a real simple process of elimination and mathematics. If you don’t have a Louau to go to, number one, or if you don’t have an underground oven or even want to deal with digging a fire pit or making a temporary cinder block oven, or if you don’t even have an entire Pig to roast, here’ is a Slow Cooker alternative solution for Kalua Pork instead. And, if you haven’t had this at your Thanksgiving Dinner, YOU ARE MISSING OUT!

Kalua Pork Ingredients:

1 Pork Roast, Shoulder or Rump
1 tbsp Liquid Smoke
Sea Salt (Kosher or Margarita Salt is fine, Hawaiian Sea Salt is the best)

Tenderize your Kalua Pork Roast with a Skewer, Fork or Needling Device. Then Rub Liquid Smoke over entire Roast and then salt all sides as well. Put in Crock-pot and Cover. Roast on the Low setting for 15 hours. Then fork pull the meat apart on a separate plate and add Crock-pot Juice as needed to moisturize. Serve with Rice!

Teriyaki and Mesquite Shish Kebabs

Grilling Shish Kabobs!

I love Shish Kabobs! It’s all in the marination. Okay, so the meat cut matters too, but if you have a great Teriyaki or Mesquite marinade, you’re already half way there. Here I’m using Yoshida’s and McCormicks for the Meat, and a little Olive Oil and Herb blend I like to whip up for the vegetables. Oh, you don’t normally marinate the veggies? No big surprise. Most people don’t even think about it. But, if you do, kuddos! If not, you’re going to want to pay attention to this little tutorial, because this recipe is off the hook! 😉

If you’ve had Yoshida’s before, then you know they make a real fine Teriyaki sauce that just melts anything you put in your mouth. And if you didn’t know, well, you do now. I like it best with beef and chicken, but in my opinion, it’s better with chicken. The McCormicks I’m using here is the Mesquite I mentioned. But on the back of the package it gives a suggestion to mix ketchup and honey with the standard ingredients. McCormicks is just one of those 98 cent dry rubs you mix with water and oil so the other two ingredients were a no-brainer because I was planning on using the Mesquite on the pork Shish Kabobs. The Olive Oil marinade I mentioned has several different herbs in it, both dry and fresh. Just a little something I picked up from my Italian studies. In fact this marinade is great with bread. I only recommend you add Balsamic Vinegar to it if you’re going to use this for that; what ever you decide. Just remember to use it for the Vegetables in this recipe. The tip of the day is Wrights Liquid Smoke. If you’re not able to grill outside but you still what that Hickory flavor when you are cooking indoors, just add a few drops of this Liquid magic to your marinades and no one will be able to tell the difference, I promise!

Olive Oil and Herb Marinade for Shish Kabobs:

1/2 cup Olive Oil
3/4 tsp Salt
3 chopped Garlic Cloves
1 tbsp Italian Seasoning
1 tbsp Oregano
1 tbsp fresh chopped Parsley
1 tbsp fresh chopped Basil
a few shakes of Black Pepper

Mix thoroughly and poor over the cut vegetable chunks before you skew the Shish Kabobs, and marinate for 20 minutes.