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Harry's Christmas Peppercorn Prime Rib Roast Recipe

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This recipe for Harry's Christmas Peppercorn Prime Rib Roast, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 bone beef prime rib roast, 5 pounds
2 to 3 tablespoons peppercorn
1 tablespoon coarse salt
3 to 4 tablespoons fresh minced garlic
1 tsp. dried rosemary
1 tsp. dried basil

Directions:
Directions:
1. Pre-heat oven to 450 degrees. In mortar with pestle, crush peppercorn, garlic, salt and herbs.
2. Spread herb mixture onto cutting boar and roll prime rib in mixture to coat all sides, using fingers to press into meat.
3. Place roast fat side up, bone side down in a roasting pan fitted with a rack. Pour 1 cup water in roasting pan. Cook at 450 degrees for 15 to 20 minutes, or until slightly browned. Lower heat to 325 degrees and continue cooking for 14 to 17 minutes per pound.
4. The final temperature for prime rib rare will be 130 to 135, medium rare 140, and 150 to 160 for medium. Remember too, that the placement of the thermometer can greatly affect the doneness of the meat versus thermometer temperature.
5. When beef is done, place on warm platter and let rest for 10 to 15 minutes for easier carving and to retain more juices. This is a good time to make a "jus" with the drippings from the roast.
6. Add 3 beef bullion cubes with pan juices and 1 cup of water for "jus."

Number Of Servings:
Number Of Servings:
4

 

 

 

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