Benton’s Steakhouse and Cooking Prime Rib

On Monday, I was invited to a United Way dinner at Benton’s Prime Steakhouse.  I met some very nice people there who are doing some wonderful things to make the world a better place.  This food blogger salutes all of you.

The dinner was also the first time I have been back to Benton’s in, well, longer than I can remember.  Not that I had a bad meal, but I’ve been trying to explore other culinary destinations in Kansas City.  Monday night reminded me that sometimes it’s good to go back again.

The event featured several stations including: a sirloin station with a morel sauce, a seafood/salad station, a lobster bisque station, a carvery station featuring four different types of meat, and the night’s crowning achievement: a banana’s foster station.  The contents of the sirloin station are fairly obvious (sirloin with morel sauce), the seafood had king crab legs and oysters while the accompanying salad station contained a delicious mozzarella salad (I’d like to call it a caprese, but it was more flavorful), and strawberry salad in parmesan baskets. 

The morel sauce was delicious and the oysters were surprisingly nice for being in the middle of Kansas.  The mozzarella salad was also very good and rumor has it the strawberry salad was nice.

The rubber really started to hit the road with at the carvery station.  There were several meats including a smoked bison, a lamb rib roast, and some of the juiciest, most tender prime rib I’ve had the privilege of eating.

It was so good I hunted down Chef Nicholas Boucher to ask how I could make it at home and despite the fact I forgot to introduce myself as a food blogger and started writing down his every word as he spoke, he was pretty forthcoming about how to reproduce the prime rib at home.

First thing’s first: you’ll need some good prime rib.  Can’t do this without good prime rib.  (That’s my addition.)


1.  Preheat your oven to 500.  “I prefer a hot oven,” explained Chef Boucher.
2.  Put the prime rib in the oven.  Do not season with anything but a little salt.  (Chef Boucher explains that herbs or pepper will burn.)
3.  Sear the prime rib.  You are not looking for time, but for an appearance.  (You want a nice caramel color says Chef Boucher.)
4.  When the prime rib has reached that color, remove the prime rib and set the oven to 185.
5.  Put the prime rib back into the oven and cook for another 1-2 hours or until the meat has reached an internal temperature of about 135.

Let the meat rest for about 10 minutes and then serve with sides including mushroom medleys, asparagus, au gratin potoates (like Benton’s) or your own favorite sites.

Then, you know what to do!  Enjoy!

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