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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Prime Rib Recipe

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This recipe for Prime Rib is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
2 teaspoons rosemary
Directions:
Directions:
24 hours before you cook the roast salt the outside heavily (not a crust - just a layer of salt) and put in the refrigerator uncovered. It will appear dry by the morning but that is o.k.

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, thyme and rosemary. Spread the mixture over the fatty layer of the roast (create about 1/4 inch thick layer of crust), and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees.
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees , and continue roasting for an additional 45-60 minutes (until meat is temping rare at 125º-130º - using meat thermometer) The internal temperature of the roast should be at 135º for medium rare before serving.
Allow the roast to rest, tinted with tin foil for 15 or 20 minutes to come up to medium rate temp before carving and so the meat can retain its juices.

You can add water and flour to the drippings to make an au jus - just leave it simmering on low heat.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
1 Hour 30 minutes
Personal Notes:
Personal Notes:
I like this served with au jus and creamy horseradish sauce. This is my favorite for Christmas or New Years Eve dinner!

 

 

 

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