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First of all, I would like to say that I hope everyone had a great Christmas or holiday that was spent with the special people in your life. Happy New Year to all. Now onto the cook! Preheat the oven to 500 f. We started with a 5.5 lbs four bone "prime" prime rib. We left it out for the majority of the morning to let it get to room temp. This cook was done almost exactly to the Food Wishes method, video here: Food Wishes Prime Rib. Here is me coating it with 2 sticks of softened butter. I used freshly ground black pepper, garlic, oregano, cilantro, and rosemary in the butter in no specific measurements(eyeballed it). It smelled great. Wish I had lavender in the house, but went with what I had. Note the dog, who would've gladly eaten ANY of this raw.... After that, simply coat the butter with kosher salt. This couldn't be any more simple from here. Make sure the oven is at 500. Then it's 5 minutes per pound rounding up(ex 5.5lbs = 30 minutes cook time) add one minute for heat loss on opening oven. As soon as the timer goes off, shut the oven off and place two hours on the timer. DO NOT OPEN THE OVEN! At the end of two hours, remove meat. I probed mine because I wanted to be sure it would be done, and admittedly I was a bit worried and felt like I was flying blind with an expensive piece of beef. Here's the probe right out of the oven. 130 right on the button! The Bones were removed with a very slight pull. Still a bit concerned, I was eager to see the cross section, so I sliced right down the middle. I probably could have used a butter knife. Here are the halves. And finally here are the MONEY SHOTS! It was delicious and I recommend giving it a try. My wife made some nice cream cheese whipped potatoes, steamed broccoli and stuffed mushrooms. We ate it with a nice glass of red wine, which complemented the meal nicely. Everyone loved it(even the dog and cat, that had a few small scraps)!
I know that a good steak, properly prepared and cooked doesn't need sauce or toppings etc, but whenever we have been served Beef Tenderloin, I have found this to be a big help. I simply find some good blue cheese and let it come close to room temperature. I match that with an equal amount of slightly chilled butter. I take a minute or two to cream them together well and then spoon them out onto cellophane (use a generous piece). Form the mix into a tube similar to a roll of quarters, by however long needed. Wrap the cello like a sausage casing and turn the ends to create a nice tight tube of Blue Cheese Buttah. Then toss it into the fridge. An hour later, just before the tenderloins are done, slice a piece onto the top of each steak. Let it melt for a minute and enjoy! I usually keep a roll in the door of the freezer, ready to go. Very decadent.