RECIPES: Prime Rib

A prime rib roast is so delicious. The way I cook mine is from a taste test done years ago on the Food Network.
I use a coffee grinder to grind up the herbs and garlic. Don't use it for coffee afterwards. Only spices & herbs.

3-4 lb. prime rib roast (this one had bones but you can get a boneless one $$)

3 cloves garlic

1 tablespoon pepper

3 bay leaves

1 tablespoon thyme

1 tablespoon rosemary

2 tablespoons olive oil

1 tablespoon salt

Grind up the herbs, salt and pepper in the coffee grinder. Mix with olive oil.
Rub the herb mixture all over that gorgeous hunk O meat. This smells divine. Cover it carefully with plastic wrap and let it sit in the fridge all day or even overnight.

If you have a rack to fit your pan put it in. I use celery sticks for my roasts. Sometimes I go nuts and use carrots too. That is just the way I roll.

Put roast into a 300 degree oven and cook it for 1 1/2 to 2 hours. You should check the temperature. For a medium done roast it should come out when it says 120 degrees. You must cover it and let it sit for 20 minutes. This lets the juices spread back out throughout the meat so it doesn't just pour out all over your counter. The meat will also finish cooking and will end up at medium.

Ours comes out at 117 degrees. Now this is perfect for my BB but I take a couple pieces and flash them in a hot pan just to take that rareness off and get the pieces to medium rare. If this a bigger roast then the ends would probably come out done to my liking with the center done to his.

You can deglaze the pan with some red wine and butter if you like and pour this over the sliced meat.

I use the leftovers the next morning in a prime rib potato hash.