I found whole veal racks at "Cut" butcher shop in edwards, Colorado (near vail and beaver creek) and thought it would be great for prime rib.  Prime rib is just really the whole rack of beef roasted, it can be on the bone or off.  Personally I try to cook on the bone whenever I can. When you take the same cut of meat and fabricate steaks with it, that is called a ribeye.  So the prime rib is really just a ribeye cooked whole.  In this case I had the younger version with the veal. 

Recipe

1 whole rack of bone in veal ribeye
8 garlic cloves minced
2 tbsp of chopped fresh rosemary
1 tbsp of chopped fresh thyme
3 tbsp olive oil
Salt and pepper

Preheat oven to 375

Take the whole rack and trim any of the connective tissue away from the meat or have your butcher do this when you buy it.  Since a lot of places will give you a cheaper price if you buy the whole piece uncleaned and a lot of times I don't want to wait for the place to clean it, I just buy it whole and uncleaned.  After you have it cleaned you can tie each chop with butcher twine for uniform presentation.  You don't have to do this if you don't have the twine.  I actually didn't tie it and it turned out great and uniform in cooking temperature.

Next drizzle the rack with oil, smear the garlic all over the meat.  Season with salt and pepper very aggressively.  Then top with the herbs.  Place onto a roasting pan with a rack to catch the juices and place into the oven.   It should take anywhere from an hour to an hour and a half depending on your oven.  You want to check the roast with a thermometer in the middle of the rack and the temperature should read 125-130 degrees.  At 125 degrees that is a medium rare and you should let the meat rest at least 15 to 20 minutes before cutting, this is typically where prime rib should be at.  You have to remember the carry over cooking will take it to 130.  If you pull the meat out at 130 degrees and let it rest this will give you a more medium internal temperature.

Cut a chop for each person and serve with au jus or classic horseradish cream.

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