To me, nothing evokes the image of the classic supper club more than prime rib. It’s one of those decadent restaurant meals that is both a visual and culinary treat. Welcome to National Prime Rib Day!

Unfortunately, like rib eye steaks, prime rib includes lots of fat, but that is what gives it its great taste. Unlike steaks, prime rib is not something you may typically make at home, that is, preparing the steak from a whole piece of meat. That’s what makes it such a special restaurant meal. A prime rib, as it is meant to be eaten, is something only you get only during a night on the town.

A dear friend of mine worked in a local supper club, well known for its prime rib. I couldn’t help but ask what the restaurant’s secret was for its incredible prime rib. Gene told me that it was all in the preparation. The meat was first seared in a 500-degree oven for about 10 minutes to lock in the juices.

Then, the meat was slow roasted in a 250-degree oven until it was done. The result was a steak with a delightful browned exterior and a center of juicy, flavorful meat. This technique works with whatever cut of meat you use. It is the chef’s secret for preparing meat.

The cost has kept me from preparing prime rib at home. Perhaps one day, it will replace our traditional Christmas dinner. In the meantime, I’ll save prime rib dinners for those once-in-awhile special occasion meals.

Photo by TheDeliciousLife