When we were living in Chicago, one of our favorites was the charred prime rib at Gibsons Steakhouse. One slice can set you back a good $50 so we end up ordering just a slice of prime rib and a Chicago cut (22 oz) to share. Even with the restrained order, with the drinks, taxes and tip, our bill ends up outrageous. Since my kids eat meat at sordid quantities, I was forced to experiment on making prime rib at home for economical reasons.
Using Costco's bone-in AAA rib eye cut which I snagged for $45, I first tied the meat with kitchen twine and seasoned it generously with rosemary, thyme, sea salt and pepper.
I seared the meat on all sides to lock in the juices, after which I popped it inside the oven for some serious slow roasting.
For a side dish, I tossed some colorful baby carrots in olive oil, salt and pepper and blast roasted them.
For the finishing touch, I made some gravy by sautéing some baby bellas, adding a canned mushroom gravy mix, adding the flavorful drippings from the meat and simmering until incorporated. This is the preferred gravy in this house more than the thinner jus.
Time to slice ! The meat turned out juicy and perfectly pink to our liking. With horseradish cream on the side, my boys relentlessly devoured it. The great thing about this meal is that it only set me back $50 ! Definitely not bad for a prime rib meal !