A Prime Celebration
As I pondered this year’s Easter menu, the usual suspects crossed my mind. Ham? Lamb? Brunch? Something with eggs? For some reason, I was struggling with ideas for a suitable Easter meal. My husband’s solution was simple. Prime Rib. I don’t know about you, but…
As I pondered this year’s Easter menu, the usual suspects crossed my mind. Ham? Lamb? Brunch? Something with eggs? For some reason, I was struggling with ideas for a suitable Easter meal.
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.
Wasabi-Garlic Crusted Prime Rib Roast
Wasabi-Garlic Crusted Prime Rib Roast- 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.
Comments
COOKBOOK
You’re making me hungry with that closed-up photo. :) This is not for vegetarians.
LOL, So true, this is not for vegetarians. I actually thought about that when I posted this and all the raw meat photos – it could be disturbing to someone averse to meat!
Prime rib is a favorite Easter meal in our household. We love it! Another one is pork tenderloin. I love the Wasabi idea. Yum!
Liren,
I thoroughly enjoy your informative and well-written blog. You do a wonderful job. Kitchen Worthy is on my must read list. Cheers!
Hi Liren!, I’m on break, but I wanted to check in and see what you’re doing. This prime rib sounds wonderful. I can only imagine how delicious the wasabi must have been with it-really nice as always!
Hi Stella – thanks for dropping by and hope you’re enjoying your break! I was also on a teeny hiatus for a while, and am finally getting caught up! Can’t wait to see what you cook up next :)
and found ur wonderful blog ,thanx to our very dear Buddy Malou ,who speaks very highly about u……
Liren , u have an absolutely wonderful blog here and am loving every page and every picture and am so in awe honestly ur fantastic pics are all pubished by FG and TS, mine are always rejected , looking at urs i see why mine aint accepted :-))))
Looking foward to ur posts and deliciousness galore……
Hi Summer! Welcome – I’m SO glad you found my blog through Malou – she is the sweetest! Thank you so much for your lovely comment, I am so thrilled that you are enjoying my blog – I really do appreciate it so very much. Hope to see you again soon!
I nominated this wonderful blog for an award. Check it out here…
http://lazarocooks.blogspot.com/2010/04/and-winner-is-lazaro-cooks.html
Lazaro, I am beyond flattered. Really. It means a lot to know there are people who enjoy this blog! Thank you for thinking of me!
OH! This looks AMAZING! Yummy!
Hi, Kim, and thanks! I’m so glad you stopped by!!!
We eat prime ribs every Christmas. It’s my husband’s favorite! Yum!
Hi Sook! Yes, I just love prime rib at Christmas! It’s so perfect for that time of year :) But I’m realizing it’s pretty perfect all year!
That meat is so beautiful, it almost makes me cry. *tear*. There’s something about raw meat that is so pretty to me (I’m not a weirdo, honest!).
I saw some prime rib cuts yesterday and seriously this one blows those out of the water. And I love the addition of the wasabi. yumm!!!!!
LOL, you’re so funny, Jenn. Never thought I would see someone cry over meat! But yeah, I find raw meat quite captivating (so long as it’s fresh and a good cut!).
Perfection!
Thank you, Norma!
As always, your photography is fantastic!
Your Wasabi-Garlic Crusted Prime Rib Roast sounds delicious…this would make my hubby very happy if I surprised him with this. Have a great weekend!
Hi, Cristina, yeah, I think most hubbies would be happy with prime rib in general. Something about men and meat :) I’m so glad you like the photos – I totally ran out of daylight for the finished pictures!
You certainly know how to make a hunk of meat look spectacular! It’s a toss-up along with lamb but that first photo goes a long way toward convincing me that prime rib is THE dish of any holiday or celebration. 8-)
Hi Tracey! Prime Rib is such a celebratory hunk of meat, isn’t it? Though, I do enjoy a good rack of lamb, too!
Beautiful photos, Liren, as always. I think prime rib would make a great Easter main dish, and I love the wasabi/garlic combo. How spicy did the wasabi make the meat? Suitable for a six-year old’s palate?
The wasabi gave the meat a wonderful kick, but nothing a six year old can’t handle. Most of the spice is on the surface, and for my little ones, they could handle it. However, you don’t really eat much of the crust anyway, as it can be quite salty, it’s meant to be more of a crust that you can scrape off. The meat within has flavor but nothing terribly spicy at all, especially as you move towards the center of the roast.
Ooooh, Liren! Prime rib, garlic, wasabi – you’re singing my song!! I too made roast beef for Easter, a departure from our usual lamb feast, but it was nothing like this. Your photos are making me break out in a cold sweat LOL Camera envy – I got it bad!!!
Hi Denise! Did you really make a roast beef for Easter? What a coincidence – great minds think alike, lol. You’re so funny with your camera envy – I think your photos are looking simply gorgeous! No need for a new camera, my dear!
Two enthusiastic thumbs up. For the recipe and the photography. I has been a while since my last beef post. A negligent oversight on my part. Interesting use of wasabi powder in the rub…mental note taken!
Lazaro, I realized the same thing about not writing about beef in a long while. I guess this makes up for it. That was a lot of beef! Thanks for the thumbs up – the wasabi powder was awesome in the rub!