"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Prime Rib Recipe

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This recipe for Prime Rib, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cory Family
Added: Wednesday, February 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Rib Roast
Salt
Pepper
Garlic
Onion
Horseradish
Yorkshire Pudding

Directions:
Directions:
Have your butcher cut off rib bones and then tie them back in place. Remove meat from refrigerator at least 3 hours before cooking - trim off excess fat.
Preheat oven to very hot 525. Do not salt meat before roasting as salt will draw out the juices. Rub roast with onion and garlic. Place slivers of garlic into meat near bone. Rub in some freshly ground pepper. Stand the roast, fat side up on a rack - set in a shallow roasting pan. Place pan in a very hot oven, then lower oven heat to 350 as soon as the roast is in the oven. If meat is top quality, do not baste. Roast 16 minutes per pound for rare, 22 minutes per pound for medium and 28 minutes per pound (heaven forbid!) for well done. When roast is done, move to a hot platter and let stand 15-20 minutes. See separate recipes for Gravy and Yorkshire pudding.

Personal Notes:
Personal Notes:
This was always our New Years Day family dinner. Then we would have "bones" for a future meal. The recipe for "bones" is also in this book. Enjoy!

 

 

 

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