Mashed Potato Pancakes with Steak

     I haven't had a chance to post in recent weeks as my daughter and son-inlaw have moved in with us while their new home is being built.  We have finally settled in together and a new routine of life is developing.  I missed my new hobby of food blogging so I chose this dish to post as it's easy to make and will please our new extended family household.  Mashed potatoes is a crowd pleaser, but liven those babies up with Romano cheese, garlic, herbs and an olive oil deep fry....  Oh God are they good.

     The steaks are a lesson in the basics of cooking.  Simple can be so elegant, and the taste is unparalleled.  There is one rule when you showcase a steak like this.  It must be a good piece of meat! We are hiding nothing here, the meat is the star.  Think of it as a person singing A cappella, they are either amazing, or in your face bad!  That's were the elegance comes in. If the taste is great and there is nothing to hide, then it is truly elegant.

     On a sad note not everyone likes steak, so we can substitute a chicken breast.  No really, those people are among us and we must try to understand them.  If that's too much to ask, I ask you to be the bigger person and accommodate them.  As a society we must be tolerant of meat challenged people like, my son-in-law.  There I said it.  You were bound to see that many of my post were chickenocentric.  I don't understand, he likes beer?  I am still in denial.

Ingredients-

2 lbs Potatoes

1/2lb Butter

4 cloves Garlic

Milk

1 cup grated Romano Cheese

Fresh Parsley

2 Eggs

Flour

Bread Crumbs (Italian)

Kosher Salt

Black Pepper

Extra Virgin Olive Oil

Olive Oil (bulk)

Good Steaks (NY Strip, Delmontico, Tenderlion) or Skinless Chicken Breast Fillets)

Fresh Mushrooms

Onions

Make it-

     Open your favorite beer first and pour it into a tall glass.  Now layout your steaks, or chicken fillets with a sigh, and hit both sides generously with kosher salt and black pepper.  We want the meat to rest for awhile as the salt works on it.  If you usually take meat right from the fridge to the grill, you'll be amazed how much better the steak taste with simple step of seasoning and waiting.

     Now peel the potatoes, place them along with cleaned garlic, kosher salt and black pepper into a large pot.  Add enough water to cover potatoes, then gently boil with a tilted cover until potatoes are soft.  We will season the potatoes again when mashing, but it's nice to get those flavors started early.  Adding the garlic cloves now is how I make garlic mashed  potatoes and they have a great flavor.  The taste is so much better than garlic powder and not hard at all.

     While our potatoes are cooking I'm making a tasty garnish of caramelized onions and mushrooms.  Though the steak can stand alone, a few onions and mushrooms on it will dress up the presentation and taste unbelievable.  I like to sauté then simply with kosher salt and black pepper, in a couple of teaspoons of butter and a drizzle of extra virgin olive oil.  Are you thinking of adding peppers to the garnish?  Don't wait for permission, these are cooking guidelines, make it the way you like.  Hot peppers would be unbelievable on the Delmontico steaks I'm cooking here.

     After the potatoes are fork tender, at least a beer and a half ago, I add 3/4 stick of salted butter a splash of milk and mash them.  You don't add as much milk here as you would for whipped potatoes because we will want them a bit stiffer to make patties for frying.  Next taste and season with kosher salt and black pepper to your preference.  Isn't the garlic in there amazing?!  Finally, add about a cup of grated Romano cheese and chopped parsley leaves.  Mix it together and chill in the refrigerator until you can handle the mixture.

     While that is cooling, I fill a deep electric skillet with about 1/2 inch of olive oil for frying and start warming it up.  Also fire that grill for the steaks up.  I have a great indoor grill that makes this easy for me, if you don't, sorry that sucks, but you'll have to figure it out for yourself.  Again, the guidelines theme applies.  

     When the potato mix can be handled, I form small patties, if they are too big they might break apart while you handle them.  Dredge them in flour (seasoned lightly with salt and pepper), then egg and Italian bread crumbs.  Obviously repeat for all the mix.  You'll have a lot of potato patties, but they will go fast, and they reheat great.

    Throw those steaks on the hot grill now with a drizzle of extra virgin olive oil.  They won't take long, but we want to let them stand for a few minutes before you plate them.  That allows the meat to reabsorb it's tasty juices.  I want my steak to bleed, but you'll have to please the consumer.  

     Fry the potato pancakes in hot oil until a few minutes on each side until they are a golden brown.  The oil must be hot and sizzle when you put them in or they'll get soggy.  Remove them with a slotted spatula, letting them drain a moment over the fryer.  The remaining oil will absorb into the coating in seconds when they are on the serving platter.

     Remove your steak, when it's done to your pleasure, and let it rest for a few minutes for full flavor.  I plate the steak with a couple of pancakes, then garnish it with a generous portion of caramelized onions and mushrooms.  I think a nice bright green veggie would have added to this plate.

      This was a three beer recipe.  Enjoy!

     

Chicken Marsala

     Chicken Marsala is one of those dishes that when you're out with friends and see it on a menu you know that someone will say out loud, "Ooooh, they have Chicken Marsala."  Most everyone enjoys this great chicken dish, and they like to point out to others that this is not their first rodeo.  Though it sounds fancy, Chicken Marsala is surprisingly easy to make.  It's always a hit when you have friends over because they'll go home raving about your meal.

     As usual, I missed some ingredients in this photo.  Flour was missing as was extra virgin olive oil.  I am sorry!  I noticed my mistakes as I began making the dish. This recipe should serve 6 people. 

Ingredients-

2 Skinless Boneless Chicken Breast

1 Large Onion

4 Garlic Cloves

1 lb Sliced Mushrooms

1/2 Stick Salted Butter

Extra Virgin Olive Oil

2 Cups Marsala

3/4 Cup Sour Cream

1/2 Cup Heavy Cream

1 Cup Flour

Kosher Salt

Black Pepper

Serve with-

Linguine

French Bread

Beer 

Make it-

     Prepare the chicken by slicing each breast into 1/4 inch fillets and seasoning each side with kosher salt and black pepper. After seasoning, let the chicken rest for a bit.

     Next, dredge the chicken fillets in flour.  Heat 1/4 stick of butter with 2 tablespoons of extra virgin olive oil in a large electric skillet.  Brown each side of the fillets in groups, refreshing the butter and oil each time.  While doing this, start heating a large pot of salted water to cook the pasta in.

    After removing the last of the chicken, leave the remaining drippings for flavor.  Coarse chop the onion, then toss it and the mushrooms into the pan.  Add a bit more olive oil and season with kosher salt and black pepper.

     Sauté stirring occasionally until onions are soft and translucent while you mince the garlic.  Add the garlic and continue simmering a few minutes.  Next, add the Marsala and bring it to a gentle simmer.  Slide the chicken fillets into the mix, keeping as many as possible under the fluids. Simmer for 20-30 minutes while occasionally switching non-covered fillets with those that are, so they all enjoy a flavorful bath.  

     Up to this point,  I have been drinking while I cook.  Now I'm cooking while I drink, a much deserved break.  As a side note, that's why we guys love to barbecue and we are great at it.  It's cooking as we drink, not drinking as we cook.  That said, add your linguine to the now boiling water.

     After the 20-30 minutes, remove the fillets to a platter and cover with foil to keep warm.  Now add 3/4 cup of sour cream to the fry pan. Stir and gently simmer to incorporate the sour cream.  Add heavy cream as needed for a more smooth sauce.  

     While this was happening you should have drained the linguine.  We are now ready to plate this great dish.  Center a good portion of linguine on a plate and surround it by 2-3 fillets.  Drizzle the fillets with sauce, then add a healthy scoop of sauce to the top of the linguine. Serve with bread and butter. I also like a beer with this, of course!

     

     

Butterflied Coconut Shrimp

  

    This blog was started over 2 years ago and I never finished it because I was too busy.  When I started it, we had two grandchildren, I was instructing an evening class, and then there's always work.  What has changed that I now have the time to finish it?  My attitude I guess.  We now have 3 grandkids, work, I’m making maple syrup, trimming apple trees, and we’re remodeling the kitchen. No teaching this semester 🤔....   That's enough with the “oh woe is me” BS, let’s get to the Coconut Shrimp.  

     How good can it get!  I first enjoyed this dish at a Utica College reception about 6 years ago.  I'm a bit ashamed that I had never had it prior to that night, but in all honesty, I generally don't appreciate coconut.  Notice what I said, "I generally don't appreciate coconut."  I say this because I hate to say I don't like something.  To say I don't like something may suggest that I'm saying it is not good.  Honestly, if others enjoy it, and I don't,  I would say that I have the problem.  Thus, I just don't appreciate it in general.  I usually try things that I don't appreciate when I have a chance, with the hope that I'll see what others are enjoying.  That night was good to me as I enjoyed these new taste treats and added them to my growing culinary palap.

     I not only enjoyed these shrimp, I made it a point to learn how to make them.  The good news is that they are easysqeezy.  Drunk or sober, they are a snap to make, and they will be a smash intro for any party or dinner.  The sauce I use is a sweet-spicy orange marmalade base.  So why did I choose to make these shrimp that day, 2 years ago?  It was 30 below zero in the morning, so I stayed inside and began blogging this simple recipe.  To be honest, I ate almost the entire pound of that day with numerous beers.  Not too productive, but very relaxing.  Before you judge me, try it.

 Ingredients-

1 pound- 16-20 count (or bigger) raw shrimp

Sea salt

Black pepper 

Paprika 

Cheyenne pepper

2 eggs

1 cup flour 

1 cup shredded coconut 

1 cup Panko bread crumbs

1/2cup marmalade 

1/2 cup chilly sauce 

Worcestershire sauce 

Peanut oil for frying 

     Remove the shells and devein the shrimp, leaving the tail intact.  Rise and pat them dry.  Hold them by the tail, split them 1/3 to1/2 through on the outside of the arc that the shrimp make.  Place the slit side down on a cutting board and press on the backside of the shrimp with your palm to flatten them in the meaty area.  It you’ve done it right, they will set flatten a surface with the tail curled up.  Salt and pepper them on both sides, then set them aside.

     You’ll need 3 shallow bowls for this next step; I used cereal bowls.  The first bowl gets the flour, with some salt and pepper.  Whip the 2 eggs adding a bit of salt and pepper as you do, in the second bowl.  The third bowl is our Panko bread crumbs mixed with the shredded coconut.  To this we add paprika, and of course, more salt and pepper.  I always flavor every layer with a process like this.  The paprika is for both color and flavor.  Finally, I use the Panko bread crumbs for a better crunch.   The Cheyenne pepper is optional and I use it sparingly in the eggs.  It can add a great pop, but it can also easily overwhelm this appetizer.  That said, these are cooking guidelines so suit yourself.

     Holding by the tail, dredge the shrimp in flour first, covering the body thoroughly.  Immediately following the flour, we move to the eggs and cover the shrimp’s body again.  The next dip is our Panko/ coconut mixture.  Good coverage at each station is important for great results.  I find it helpful at the last station to hold the shrimp with one hand and use the other hand to move the mixture to the egg covered shrimp.  Sometimes I even had to press the mixture, just a bit, onto the shrimp. Set them aside on a plate and let prepare the dipping sauce.

     I wanted a sweet and savory theme for my sauce, so that explains the choices I made.  You might have other ideas and, of course, I always encourage that.  My sauce is ohhhh so simple.  Mix the chili sauce, marmalade and a shake or two of Worcestershire into a small bowl.  Again I added some heat here with Cheyenne pepper.  It’s safer to add heat here than in the shrimp as the sauce usage is controlled by your guests.  I think heat adds great depth of flavor to these sauces.

     Now let’s get frying!  I’m sure you could use other oils here, but I think the peanut oil works great with the coconut.  I used a large frying pan with about one inch of oil.  The temperature is really critical and you want it stable.  I was about at medium low heat but that will depend on you burner.  Test with one shrimp at a time so you don’t ruin a larger number.  They should immediately sizzle in the oil, and brown but not burn.  It will only take about one or two minutes to cook them.  You can cook several at a time but don’t crowd them.  Too many of them at one time will cool the oil and they won’t brown quickly.  Cool them slightly on a plate, you can drain them on a paper towel if you like, but it’s not necessary.  Certainly you can find numerous ways to serve these shrimp- one large group, small groups or even individuals.  I simply arranged them on a platter with the sauce bowl central.  Enjoy!

Cream of Broccoli Soup 

     I ask this simple question, who doesn’t love Cream of anything soup?  You are really missing one life’s great pleasures if you don’t like cream soups.  I love them all, but this day I made Cream of Broccoli for my sister in law Linda.  Barbie’s brother Bob and his wife Linda were coming over for a visit and she loves Cream of Broccoli and of course, I love to watch people enjoy my cooking.  I think that might be my favorite activity, cooking for others.  I get such satisfaction when someone is enjoying a dish that I have made.  It’s even better when you know they are looking forward to your- whatever!

     Cream soups are all similar in their base, at least mine are.  Perhaps because my culinary skills are so limited.  That said, my reviews are usually good, so I’m confident you’ll enjoy my recipe/method.  I find the most important thing about Cream of Broccoli is the broccoli.  I never cook the broccoli in the soup as it looses it’s color and identity.  That may sound strange but it’s so true.  If you are developing a flavorful cream base it takes some time, and if the broccoli is in cream base during that time you have cream of what?  I steam the broccoli at the end and then fold it in.  You’ll see!  It’s so easy!

     Ingredients-

2 Heads of Broccoli 

1 Quart heavy cream 

1/2 Stick salted butter 

2 Onions 

2 Stalks of celery 

Baby carrots 

Garlic 

32 oz Chicken stock 

3/4 cup Sharp cheddar cheese 

1 teaspoon thyme 

Parsley flakes 

Kosher salt

Black pepper 

Hot pepper flakes 

     Chop your celery onions and carrots how you like and in the amounts that you like.  Look folks, cooking is not baking.  The recipe for a baked item is critical as the bread won’t rise or something else will go seriously wrong if you don’t follow instructions carefully.  That’s why I love cooking!  It’s more forgiving than baking.  If you love carrots, use more carrots , if you love celery, use more celery, these are guidelines, as the blog says.  I like to pass on what works for me, and this picture shows how I did it.  I did add the other onion after I looked in the fry pan.  Mince your garlic, is my advice.  I used 3 cloves.

     Over medium heat I sautéed the vegetables in 1/2 stick of butter.  I started with 1/4 Stick, then I needed more.  Salt and pepper to taste as you are going.  It’s true that cannot remove the salt and pepper so be careful.  That said, try to maintain your flavors as you go because the taste is superior if the spice goes in as you go.  Soften the vegetables for 5-7 minutes then add the garlic.  Be careful not to burn the garlic or it will get bitter.  Dust the mix with a tablespoon of flour and fold it in simmering.  Deglaze the pan and vegetables with 1/2 cup of white wine, then steam most of it off.

Now transfer this into a crockpot set on high, and we’re almost done.

     Add your chicken stock, and I also added some parsley.   Now a touch of heat with the hot pepper flakes.  Add this heat, keep in mind, who is having the soup.  Guidelines folks, remember?  Next add most of the cream and the cheese, again the cheese is to your taste.  Needless to say, if you’re using this as a different cream soup base you may not want any cheese.  Most likely that would be the case.  Mix your remaining 1cup of cream with 2 heaping tablespoons of cornstarch.  Add half or more of this to the pot.  Let the whole mixture get good and hot, an hour or so.  If you’re happy with the thickness great, if not add more of the cornstarch and cream.

     While you’re in the last stages of the soup base, chop the broccoli how you like it.  I removed all stalks and chopped it rather fine, see the final picture.  I then steam it until tender but not completely limp, again it’s your soup now.  Strain the broccoli, and add it to the finished base.  Fold the broccoli gently into your base and reduce the heat.  Wasn’t that easy.  Enjoy!

N

Chicken Continental over Garlic Mashed Potatoes

Chicken Continental with Garlic Mashed Potatoes 

 

     It’s been 4 years since my last post to this blog, but on this cold March day I have decided to share this simple recipe from my childhood.  Hardly gourmet, this chicken dish can be thrown together in ten minutes and left to simmer all day in a slow cooker.  You’ll come home to a warm inviting meal that you would expect at a great bed and breakfast.  The meal can be served over rice, egg noodles, biscuits, or almost anything!  Today I’ve chosen garlic mashed potatoes and I promise you won’t be disappointed if you do the same.  I use a medium size slow cooker for this recipe as too large of one separates the ingredients and doesn’t layer the flavors quite the same.

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     Ingredients 

6  Chicken breast fillets 

6  Strips of bacon

1  Can of dried beef 

1  Cup frozen peas

1  20 oz can of chicken gravy 

1 1/2  Sticks salted butter 

Scallions

4  Cloves garlic 

Kosher salt 

Pepper

6  Big red potatoes 

Milk

    We start by buttering the inside of your slow cooker and line it with dried beef.  Wrap each chicken breast fillet with a strip of bacon and arrange them evenly in the cooker.  This blog seems a bit stiff as I normally time my cooking steps with beer consumption to enhance my creativity and cooking experience but that’s not happening today.  I haven’t had a beer yet because it’s not near noon and drinking prior to 12 is still out of the question.  Of coarse I will have a few mimosas at a breakfast gathering.  Perhaps that would be a nice blog, a big breakfast.  All that aside, this recipe is so simple and fast it’s actually not a cooking experience, but more of a great tool.  It gives you a great meal later in the day with minimal effort.  

     Now we add the peas, actually any vegetables could work well at this point.  Cover it with gravy and top it off with chopped scallions and a minced clove of garlic.   Put the cover on and cook on high for 4 hours or low for 7 or more.  It’s not rocket science here, just cook it in a way that fits your schedule.

     We now need to finish this dish and again, the timing is up to you.  If you’re working all day and it was on low, just lower it to warm and make the potatoes.  If you’re home and it’s on high, start the potatoes 45 minutes before the chicken is ready.  Those are guidelines only, make it work for you.

     The potatoes are easy and I’ve outlined them in detail in prior writings.  I’ll give a brief  description here just as a review.  For what we have here 6-8 potatoes is plenty.  I like red potatoes for mashed, but this is again your call.   Peel the potatoes add 3 cleaned cloves of garlic, no need to chop them.  Boil them until they’re soft.  Strain the potatoes and garlic.  Add butter, milk, salt and pepper to taste.  When I mash them I sometimes whip them, often if I’m serving kids.  Then again, sometimes I want some texture if my mood takes me that way.  I guess we’re back to the name on my blog, Joe’s Cooking Guidelines.  Make this your own recipe, it’s easy and delicious!

 

French Onion Soup

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     There's nothing I love more than soup to start my meal, and French Onion is a fancy start for any dinner party.  You can "Wow!" your guests with this surprisingly simple to make show stopper.  It looks so elegant, and then the taste has a wonderful sophistication thanks to the wine reduction.  

     All that said, you really don't need special guest for this great soup, I love to spoil myself and my family with it on a quiet Sunday too.  The gooey thick cheese top is irresistible as it is supported by homemade croutons floating in a sea of rich broth.  What's not to love!

     I promise that it's not that hard to make, and your guests will think this soup came from a restaurant.  As always, don't be afraid to add your own flavors and flair.  These are guidelines, you're the great cook, not me.

     Please notice that my beer is sadly absent in this post.  You see, I made this soup for a Sunday lunch and it has to cook for four to six hours in a slow cooker.  That being said, we all have rules and I don't drink before noon.  No worries though, I made up for it!

     Ingredients 

4- large Vidalia onions 

32 oz- Beef stock 

3/4 Stick salted butter 

1 cup- Red cooking wine

Swiss cheese 

Fresh French bread

Brown sugar

Extra virgin olive oil

Garlic 

Thyme

Kosher salt 

Black pepper 

     I start by cleaning and chopping the onions.  Personally, I like to split the onion in half and chop them into half rings.  Next, toss them with a 1/2 stick of butter in a large frying pan.  Simmer over medium heat while adding plenty of salt, pepper and a few minced garlic cloves.  In this case, I used a bit of garlic powder because I was in a rush.  Cook the onions down until they are soft, stirring them often.   

     Next, add a good handful of brown sugar over the top and continue to simmer for another 30 minutes or so -until the onions are carmelized.  This is important, you want to brown the onions but don't burn them into stringy, crispy, crud.  How can you brown and not burn? During this step simply stir (occasionally) scrapping the bottom, but be careful to move the onions as they get carmelized.  Taste for salt and pepper here as the flavors are really starting to develop.

     Now that our onions are sweet and carmelized we will add a good cup of wine.  I like to use red cooking wine with beef broth, but many people use different or more expensive wines.  If you like to cook and watch cooking shows, I'm sure you have heard chiefs say, "you can't expect good flavor with a cheap wine."  Well I guess my taste buds are just not that developed yet.  In support of cooking wines, I made shrimp bisque soup with cooking sherry for an English chief that was trained in a French cooking school, and he loved my soup!  He even commented, "It's French!"  That was a great moment in my culinary life.  Though I say that today, it would not surprise me if my attitude on this subject changed in the future.  I often change my opinions as life offers more experience.

     Back to the soup we're making.  Simmer the onions in wine until the wine is reduced by about 50 percent.  The wine reduction adds a sophistication to your soup that people will love.  Taste your creation often for the most basic of seasoning, salt and pepper.  You can't take it out if you over season, but it won't taste the same if you add it too late.  And God forbid if they need to add it at their plate!

     The next step is to empty our frypan into a medium size slowcooker.  I didn't bother with a picture of this as it simply looked like a pot of dark brown nothing, and would detract from the blog.  By the way, when you empty the pan, don't miss and sweet pan scrappings as they are packed with flavor.

     Most of the hard lifting is done now, sprinkle in a heaping teaspoon of thyme, then stir it in.  Add a quart of beef broth, stir it quick and cover.  Finally, cook the soup for about 5-6 hours on low. 

     About an hour before you want to serve, we start the beer and croutons.  Well you didn't expect me to forget the croutons, and you know I wouldn't forget the beer!

     I like to use fresh French bread cut into 3/4 inch cubes, and I season with kosher salt, pepper, garlic powder, dry basil, parsley and oregano.  Use a big frypan so your bread cubes don't overlap.  Over medium high heat melt about 1/3 a stick of butter with a splash of extra virgin olive oil.  Make sure the oil-butter mix is hot before you add the seasoned bread cubes or you'll have made stuffing.  I seasoned the croutons in the frypan but it's better to toss them first, again I was in a hurry this day.

                                              Now let's put it all together.

     In an oven approved and sturdy bowl, fill it half way with soup.  Add enough croutons to cover the surface of the soup.  After the croutons are in, cover them with two slices of Swiss cheese.  Yes, you may substitute other cheeses, guidelines that's what I offer you.  If you're looking to impress at a dinner party, use a bit smaller bowl and make sure that the cheese is melted over the edges of the bowl as it looks nicer when you serve it.

     Put this under the broiler until the cheese is melted, even browned a bit looks nice.  Sit down when you eat this soup as you'll be "weak at the knees."

Easy Killer Prime Rib

     I can hardly be original with this best known method of making Prime Rib.  I'm including it in my blog because it is a great and foolproof way to make the same great Prime Rib you get in a fine restaurant.  Though any good cook knows how to make "the king of meats," most people won't tackle this meat.  If you have never made a prime rib, then you are going to be shocked by how easy it is to make. I can tell you it will be one of the best meals you have ever had.

     The spice rub is only a  guideline, but the timing and temperature of this meal must be followed "to the letter" for great results.  This method is made for meat lovers as it produces a medium-rare to rare meat that melts in your mouth!  I think the hands-off method used in this blog scares a number of timid  cooks, and that's why you can look like a hero when you boldly cook what others won't.  Then, to top it off, it tastes like it came from a Texas Steakhouse!  Trust me, this is the easiest thing you have made and it will WOW the crowd.  You will forever be remembered for your prime rib.

     Ingredients-

Prime rib, bone on- 4 or more pounds (about 1 lb per serving)

Butter 1/4 lb per every 4 lbs of meat

Black pepper

Kosher salt 

Powdered garlic 

Basil 

Rosemary 

Thyme 

Whatever spices you like 

     Here is the first step that many cooks don't want to do.  You must let the prime rib warm up to room temperature.  That scares away any timid cook giving you an edge.  You need to let it set out at room temperature for a good 6-7 hours!  Bold yes? 

     I salt and pepper all sides of the meat then wrap it in aluminum foil.  Place it on a plate on the counter at room temperature for 6-7 hours.  This method will not work if the meat is not at room temperature. Take notice of the prime rib's weight, this is important as the cooking time depends on it.  Also, at this time, set the butter out to warm.  While you wait, enjoy a few beers but not enough to ruin 50 or 100 dollars worth of meat!

 

    After the meat is warm, preheat the oven to 500 degrees, and make a buttery rub.  This is up to you.  Use whatever flavors you want as you are not going to ruin this prime rib. I gave you a few ideas here.  I might suggest you pick a theme for your guests like- "My Rosemary Garlic Prime Rib."  Don't use too many spices as it will often muddle the flavors.  What is important is to use lots of salt and pepper in whatever themed rub you use.  Honestly, it's the liberal use of salt and pepper that flavor the meat.

     After you have mixed the rub, take the foil off your prime rib and pat it dry.  Place it ribs down in a roasting pan.   Rub all sides with the butter mixture, excluding the underside. 

     Wait until the oven is at 500 degrees then pop it in the oven.  Let the meat cook in the oven for 5 minutes per pound plus 2 minutes.  For example- a 6.2 lb prime rib stays at 500 degrees for (6.2x5) +2=33 minutes.  After the timer runs out, turn off the heat (leave the prime rib in the oven) and wait at least 2 hours. The heat in your oven will perfectly cook the meat.  Do no open your oven at any time or this method will fail miserably.  After 2 hours, open your oven and serve! You don't have to let the meat rest as it already has.  Also, at this point, the meat can wait in the oven for another 1/2 hour or so to stay warm if need be.  That's your prep window for the rest of your meal - 2 to 2 1/2 hours. 

 

     If you'd like, and I strongly suggest that you do, you can make an easy dipping sauce.  Simply put the pan drippings into a fry pan and add a bit of red wine.  Reduce the mix over medium heat.  You don't need to add any salt or pepper as the drippings are full of flavor!  You can thicken a bit with flour if you like, but you don't have to.  It's all up to you!  The taste is intense.  Serve it in a tiny dish to the side of the meat.  I didn't show the sauce, any sides, not even a beer!  I wanted you to look at that great Prime Rib!

    This prime rib will not disappoint you!  Enjoy!