Sunday Favorites hosted by Chari @ Happy to Design is such a nice break. Please visit her and the others who enter in this theme/meme. This is where we re-post an item and take the time we saved to enjoy our Sunday. You do need to fit in a little blog visiting but no thinking is involved. Great idea.I decided to rerun my Prime Rib recipe from February because just last night on Twitter someone in my list was looking for a recipe. When you have finished cooking this make sure you check out the recipe for what to do with the left overs tomorrow morning.
Click here for a printable recipe
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.
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.
There's nothing like a rib roast . . . and the ribs make the most delicious base for French onion soup! THEN you give them to the dog!
ReplyDeleteYours looks amazing and has me craving meat!
OMG -- last thing I want on a hot day is a roast beef -- UNTIL NOW!!!! I have to make sure I can find this again and again and again.
ReplyDeleteMy hubby LOVES a great Prime Rib and this looks like even I can do a good one.
Sounds wonderful! Thanks for posting this.
ReplyDeleteChristi
I am glad you reran the recipe. I copied it and will make it, looks so good!...Christine
ReplyDeleteI think that I could eat this everyday.
ReplyDeleteI am on my way over for dinner.
ReplyDeleteLOL, sounds sooooooo good.
Jen
Thanks for sharing this. I copied it and will have it. We often have prime rib as our Christmas dinner. I don't think you meant the meat was well done at 117 degrees. I am not much of a beef eater, but I do like a very tender filet mignon or prime rib. I loved the tip to use celery as your rack in your roasting pan.
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ReplyDeleteHello Friend...
ReplyDeleteJust wanted to come by to say thank you for joining in with Sunday Favorites...what a great post, my friend!!!
Ohhh...now I am soooo hungry! Hehe! I swear that I could smell the wonderful herbal rub that you rubbed down that pretty prime rib roast with! hehe! It looks scrumptios...thank you so much for sharing your recipe with us!!! I want to try the herb rub and let it marinade over night in the frig as you do...I've never done that before but I'm sure it's glorious!!!
Have a marvelous Monday, my friend!
Chari
Ah that's right! I remember when you first posted this recipe & I swore then that I would give it a try - but never did. Just keep forgetting! So I wrote down the recipe & next big trip to the meat market - then I will for sure give it a go - looks awesome!!
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