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"Those who forget the pasta are condemned to reheat it."--Unknown

Slow-Roasted Prime Rib Recipe

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This recipe for Slow-Roasted Prime Rib is from The Edwards Family Cookbook , 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:  
3-bone beef rib roast (about 6 lb.)
3 T. fleur de sel or other flaky sea salt
1½ T. coarsely cracked black pepper
1 T. extra-virgin olive oil
8 to 10 sprigs rosemary
8 to 10 sprigs thyme
10 medium cloves garlic, smashed and peeled
3 T. unsalted butter, cut into ½-inch cubes
Directions:
Directions:
Take the beef out of the refrigerator for 2 hours before cooking so it can come to room temperature. After 30 minutes, season the meat on all sides with the fleur de sel and cracked black pepper. Position a rack in the center of the oven and heat oven to 325 º. Heat a 12- inch skillet over high heat for 1 minute. Swirl in the olive oil and, when the oil puts off its first wisp of smoke, place the beef in the pan, and sear it on all the outer sides (not the cut sides) until well browned, 6-8 minutes total. Transfer the beef, bone side down, to a roasting rack set in a small roasting pan. Arrange the rosemary, thyme, garlic, and butter evenly on top. Roast the beef, basting every 30 minutes, until a thermometer reaches 120º to 125º for rare, about 2 hours. Cook to 130º to 135º for medium rare, about 2¼ hours, 140º to 145º for medium, about 2½
hours. Let the meat rest for at least 15 minutes before carving.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a holiday favorite.

 

 

 

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