A Prime Celebration
My husband’s solution was simple. Prime Rib.
I don’t know about you, but I don’t usually associate prime rib with Easter. To me, prime rib seems more appropriate for Christmas. However, it does connote celebration, so I easily agreed. Besides, I didn’t have any alternatives to offer, since I was already feeling blase about typical Easter fare. This seems to happen every year; now that I think about it, last year we had Easter lobsters. Guess we’re not exactly traditionalists when it comes to this holiday, other than the overload of chocolates and candy filled eggs.
As it turns out, one of my dearest friends celebrated her family’s Easter with a prime rib on the grill. I’m learning that prime rib is actually quite popular on Easter, even considered traditional. Who knew?
We found a stunning prime rib roast at our favorite market. Bear with me, especially if you don’t care for the sight of raw meat, but it really was beautiful. Lusciously plump and a vivid red, fellow omnivores will appreciate the cut, I’m sure. It was the perfect candidate for a Wasabi-Garlic Crusted Prime Rib Roast:
I knew I wanted to roast the prime rib with a hearty garlic and salt rub, but I wanted some kick, so I decided to call in the wasabi forces. The rub turned a shocking shade of mossy green and imparted the most sensational flavor I have ever tasted on a prime rib.
I think we have a new Easter tradition.
- 1 (2 or 3-rib) prime rib beef roast (5 to 6 lbs)
- 6 garlic cloves, crushed or minced
- 2 tablespoons wasabi powder
- 1/3 cup kosher salt
- 1/4 cup freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Preheat oven to 350 degrees. Allow roast to rest at room temperature for at least 30 minutes.
Crush or mince garlic cloves. Mix in wasabi powder, salt, pepper and olive oil to make a pasty rub. Spread evenly over the prime rib, patting well. Place meat rib side down on a large roasting pan.
Place in oven and allow to roast, roughly 20 minutes per pound for medium-rare, about 1 1/2 to 2 hours. Allow roast to rest about 20 minutes (if you can stand it) prior to carving.