Prime Rib
· Go to your grocery store and ask for “Boneless Ribeye Roast”.
2
tbsp minced fresh garlic
2
tbsp crushed black pepper
˝
cup course salt (sea salt or Kosher)
˝
cup fresh chopped rosemary
1.
Mix
above ingredients in a small bowl.
2.
Place
a roasting rack (1/2 inch tall) in the bottom of a roasting pan. Place Prime
Rib fat
side up on top of the rack. The Prime Rib must not touch the roasting pan.
3.
Preheat
oven to 350 degrees.
4.
Coat
top of roast evenly with above mixed ingredients. It may seem like there is too
much in the bowl, but use it all!
5.
Roast
in oven until meat thermometer reads five degrees below desired doneness; (135
for rare, 140 for medium rare, 155 for medium, I won’t tell you for well done!).
6.
Allow
roast to stand for 15 to 20 minutes before slicing.
7.
During
standing time, the temperature will continue to rise and reach the desired
doneness.
8.
Remove
the fat containing the spices from the top of the roast. Do not serve this…
Although rosemary can be eaten, it is often bitter and will remove from the
flavor of your roast.
9.
Slice
to desired thickness and serve with au jus and horseradish (or try my
mustard-horseradish sauce!)