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Piccolo Pete Prime Rib Recipe

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This recipe for Piccolo Pete Prime Rib, by , is from Brown Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Brown


1⁄4 cup coarsely ground black pepper
3 tbsp. dried basil
2 tbsp. dried oregano
1 tbsp. dry mustard
1⁄2 tbsp. celery salt
15 cloves garlic
Kosher salt, to taste
Butchers' string, for tying
5 lb. boneless prime rib
1 1⁄2 cups dry red wine

1-Heat oven to 200.
2-Puree pepper, basil, oregano, mustard, celery salt, garlic, and salt in a food processor into a paste; set aside.Put some of the Garlic in the Rib roast and the rest mix with the puree. 3-Using butchers' string, tie meat securely at 1" intervals; place in a roasting pan.
4-Pour wine into pan and cover pan tightly with aluminum foil. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 105, 2 1⁄2-3 hours.
5-Remove from oven and increase oven temperature to 500
6-Uncover meat and rub with spice paste. Return to oven and cook, uncovered, until the meat's internal temperature reaches 120, 15-20 minutes more.
7-Let meat rest for 20 minutes before slicing. Serve pan drippings on the side.




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