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Sure Fire Can’t Miss Prime Rib Roast

Sesame Coated Shrimp Kebabs with Asian Coconut Bowl Side Salad
Don't miss the Sesame Coated Shrimp Kebabs with Asian Coconut Bowl Side Salad

All hands on deck!

The wonderful thing about being on a yacht, whether it is a cruising boat or a charter boat is that the view always changes. It is Mother’s Day this month, so here is a choice of recipes that you can fix for her.


This works for any size Prime Rib Roast, (also known as a Standing Rib Roast) and only for a prime rib roast. On the M/Y Antares, chef Roz used a 15lb Prime Rib, I usually use around a 7lb. No matter what weight the prime rib, this is the only sure fire method. No other type of roast will do.

Preparation time: 10 minutes

Sitting time: maybe two hours

Cooking time: 5-6 hours

Resting time: 20 minutes

Serves: 12-14

7lb Prime Rib Roast

Salt and pepper


Preheat oven to 350ºF. Bring rib roast to room temperature (this is very important). Pat dry and season with salt and pepper. Place in oven at 1 o’clock in the afternoon, bake exactly one hour. (Foil wrap the potatoes and put them in at the same time). Turn OFF the oven and do NOT open all afternoon. 1-1/4 hours before dinner, turn oven ON again to 350ºF. After 3/4 hour take roast (and potatoes) out of oven and let roast sit for 20 to 30 minutes (also very important) before carving. This cooking method works on any size Prime Rib Roast and will always come out medium-rare.

Note: When purchasing – the rib roast closest to the loin is more tender than the rib roast nearest the chuck.

From DINING ON DECK: a recipe by Chef Lisa …


Preparation time: 20 minutes

Cooking time:10 minutes

Serves: 6

12 raw tiger shrimp or jumbo shrimp

4 eggs

Pinch of salt and cracked pepper

3 cloves of garlic, finely chopped

1 tsp of fresh ginger, finely ground

¾ C white sesame seeds

1 C breadcrumbs

1/3 C soy sauce

1 C sushi vinegar

½ C Thai Sweet Chili Sauce

1 head iceberg lettuce

1 bunch of fresh mint

1 tsp of fish sauce

1 red pepper, finely julienned

1 yellow peper, finely julienned

1 Lebanese seedless cucumber

1 cup fresh bean shoots

12 plain, unpainted, wooden chopsticks

½ cup grape or cherry tomatoes, finely chopped

1 cup vegetable oil

3 coconuts cut in half with white flesh of coconut kept intact

6 shot glasses

Shrimp: In a food processor, blend raw shrimp to a paste-like consistency. In a mixing bowl place well whisked eggs, salt and pepper, soy sauce, breadcrumbs, half of garlic, half of ginger and half Thai Sweet Chili sauce. Add the shrimp and mix well. Place frying pan on med-high heat stove and add half of vegetable oil. When oil is hot, prepare sesame seeds on a plate. Take a palm full of shrimp batter and cover top of chopstick and roll shrimp batter in sesame seeds. Place into frying pan, gently rolling until cooked through. Continue doing this until all 12 chopsticks are used.

Salad and Plating: In a bowl, mix the rest of the ginger, garlic, Thai Sweet Chili Sauce, sushi vinegar, and fish sauce. Mix well and pour evenly into each shot glass.

Place half coconut on each plate. In each half coconut, place iceberg lettuce, torn mint, red and yellow peppers, slithers of lebanese cucumber, some of the bean shoots, and tomatoes. Place two of the seseme shrimp kebabs. Use dressing either by pouring over salad and shrimp or dip the shrimp kebab into the shot glass.

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss Jan’s latest book: DINING ON DECK

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