Simple Prime Rib

I easily consider myself a "steak and potatoes" kinda gal -- red meat is something that I never tire of, particularly a good roast beef.  Of course, like every one else I have a budget, I value my health, and I also like to change it up, so I don't eat red meat every single day. Hello, Adulthood. Right after Christmas I purchased a turkey and a few prime rib roasts (see, that's my budget playing into my food choices!) to portion out and freeze for later on.
To celebrate the weekend (it's the little things in life) I served this prime rib roast along with a warm carrot and potato salad. Leftovers are going to be eaten today in the form of a sandwich... unless I get too lazy and just eat the roast beef straight out of the container. There's a high probability of that happening.

And, always a recurring theme on here, it's really easy to make.

Serves 2

Ingredients:

• 1 standing prime rib roast (3-4 pounds for two people, or 1 bone for two people)
• 2 tablespoons salt
• 2 teaspoons black ground pepper
• 1 tablespoon olive oil

Directions:

1. Bring the prime rib out of the refrigerator and let it sit for about 30-45 minutes (to allow it come to room temperature). Preheat oven to 450 F.
2. Coat a roasting pan in foil and grease lightly.
3. Mix the salt and pepper together in a small bowl. Rub the oil all over the roast, then rub in the salt and pepper mixture to coat the whole cut of meat.
4. Stand the rib fat-side up in the pan and roast in the center of the oven for 20 minutes, and do not open oven. Turn the heat to 350 F and cook an additional 15-17 minutes per pound for medium-rare (use a meat thermometer for the safest and most accurate cooking: 115-120 F for rare, 125-130 F for medium).
5. Remove roast from oven and let it sit for at least 20 minutes before carving. At this time you can use the pan drippings for a gravy if you wish.

 Note: If you are serving the meat later on, you can reserve a portion of the drippings in the pan, carve the roast, then place the meat back in the pan to keep everything moist.

Roast Beef and Carrot-Tater Mash

Roast beef is a classic dish for one reason in my books: it's the dish that keeps on giving... roast beef leftovers are fantastic! I have roast beef sandwiches (I use this carrot-tater mash as spread, it's divine), beef stroganof, beef stir-fry with snow peas and water chestnuts, beef burritos... oh man. I set myself up for a week of delicious and easy meals when I make roast beef. But when it's fresh out of the oven, oh boy, I have to have roast beef and mashed potatoes!


Makes: 8 servings roast and potatoes


Ingredients:

• 1 eye of round roast
• 1 small yellow onion
• 1 cup red wine
• Sprig of rosemary
• 3 russet potatoes
• 3 medium-sized carrots
• 3 tablespoons butter
  
• 2 cups milk, room temperature
  
• 1/2 cup feta cheese
  

Directions:

1. Preheat the oven to 375 F. Season the eye of round generously with salt, pepper, and cumin then place in a baking dish. 
2. Roughly chop the onion then place around the roast (I use an 8x8" pan so the onion is packed in right next to the roast). Drizzle the roast with a bit of canola oil, then pour the red wine over the onions. 
3. Bake the roast uncovered in the middle of the oven for 20 minutes per pound. 
4. When there is 20 minutes left for the roast, begin prepping the Carrot-Tater Mash by peeling the mashed potatoes and carrots. Chop them into 2 inch pieces then place them in a large pot, then cover with water. Bring to a boil, then turn to medium heat and cook at a fast simmer until the carrots are fork tender. 
5. Remove the roast from the oven when it's finished roasting, (the potatoes and carrots should still be simmering) then set on a cutting board and tent loosely with foil. Let the meat rest for at least 15-20 minutes before slicing.
   
6. Drain the carrots and potatoes, then place them in a large bowl. Blend them on low with an immersion blender, gradually adding in the butter, milk, and feta. Season with salt and pepper to taste and serve with the roasted eye of round. 

Enjoy!


Suggestion: You can use the red wine roasted onions for a topping or blend them into a gravy if desired, or you may just discard them.