Directions: |
Directions:Select a roast with a layer of fat on the top. It will add flavor and keep the meat moist. Place the roast with the ribs down and the fat side up, in a pan slightly larger than the roast. Rub the top and sides generously, with the salt, and fresh ground peppercorns. Cut small slits all over the top and insert small slivers of garlic. If you like, add roughly chopped rosemary to the rub. Insert a meat thermometer in the thick section of the roast and bake uncovered at 350 degrees until thermometer registers 'rare.' Remove from oven and let stand 15 minutes. The inside will be rare and the ends and outside will be medium to well done. Everyone will be happy since they can have a choice, and the meat will be juicy and tender. Slice and serve with a drizzle of au jus over the slices, or in a gravy boat for your guests. Excellent for cold sandwiches, if there's any left. |
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Notes: |
Personal
Notes: Glenna says: "This, for many years, was our Christmas feast." Kelley, her daughter says: "Mom always had to have the end piece, because it was cooked more, but Dad, Kim, and I liked it very rare. Either way, it was delicious, and made great prime rib sandwiches the next day.'
Editor's Note: Did you know? David Allison was a mechanical engineer most of his life. After returning from Germany while serving in the Army, he and his wife Glenna, worked to put him through college at the University of Cincinnati. After 10 years of working, and school at night, David Allison graduated with his Bachelor's Degree in Mechanical Engineering. This prime rib recipe, one of David's favorite, was certainly a welcome change from his days in the Army!
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