Rib Roast

So my idea for a good man meal had to include some beautifully cooked red meat.

I thought- why yes, prime rib is a great idea. 

It is also known as a standing rib roast

it's where ribeye steaks come from

and you can get it boneless for easier carving

And then I saw this ad in the Randall's mailer 

a boneless rib roast for 2.99/lb

And I thought- NO WAY!

prime rib for 2.99 a pound??

So I planned an entire meal around this beautiful cut of meat

and the day of the dinner I moseyed over to Randall's

And just stared at the meat counter

Boneless Cross Rib Roast

And called my dad.

"This isn't prime rib is it?"

"Yeah... no"

So I bought the on-sale meat anyway. 

It was a rib roast... just not the lovely expensive cut I was planning for

I let it sit for an hour to bring it to room temperature,

crusted the outside with kosher salt, ground peppercorns

and garlic powder

Then I baked it, fat side up, at 400 for 20 minutes

and then at 325 for about 1 hr 20 minutes,

until it reached 140 degrees internally 

for a beautiful rare doneness

the edges were a little more medium

(meat thermometer=favorite new gadget)

Let it rest for at least twenty minutes, tented in foil

And then I sliced the roast thinly 

(but thicker than normal prime rib is sliced)

And yeah, no one else knew that it wasn't the $100 roast

It was absolutely delicious and flavorful!

and the man-meal-red-meat totally went over well.