"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow-Roasted Prime Rib Recipe

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This recipe for Slow-Roasted Prime Rib, by , 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!

Contributor:  
Contributor:  
Mary Edwards

Category:
Category:

Ingredients:  
Ingredients:  
3-bone beef rib roast (about 6 lb.)
3 T. fleur de sel or other flaky sea salt
1 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 -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 . 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 120 to 125 for rare, about 2 hours. Cook to 130 to 135 for medium rare, about 2 hours, 140 to 145 for medium, about 2
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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