Prime Rib
My mother and I have gotten into a cute routine on my days off; my son and I go to her house where we make dinner for my dad and Mike. We made this prime rib and it was incredible. Now, prime rib is expensive but this method would work great with my Perfect Roast Beef recipe (follow the cooking times there for a different cut of meat). As always, letting the meat rest is crucial to a juicy roast. I should point out that this would be a great recipe for a romantic dinner, for say Valentine’s Day! Odd though, considering that I cooked it with my mother!
Serves (depends on the size of the roast)
2 tbsp extra virgin olive oil
2 Cloves garlic, crushed
A handful of fresh herbs (I used parsley, basil, thyme and sage), chopped
1 tbsp Dijon mustard
Salt
Pepper
Coarse salt
– Let your roast sit out on the counter for about an hour before you roast it.
– Preheat your oven to 450
– Combine the oil, garlic, herbs, and Dijon mustard; season with salt and pepper.
– Evenly distribute the oil and garlic mixture all over the roast, including the bottom.
– Season all sides (including the bottom) with coarse salt and pepper.
– Follow the following instructions for roasting the prime rib:
- Roast the prime rib for the first 30 minutes at 450, regardless of the size of the roast.
- After 30 minutes at 450, drop the heat to 350.
- For rare prime rib, roast 11 minutes per pound.
- For medium prime rib, roast 16 minutes per pound.
- For medium-well prime rib, roast for 19 minutes per pound.
– After the roast has been removed from the oven, wrap it tightly with aluminum foil and let it rest for 20 minutes.
– Carve the roast and serve immediately.
Notes:
1. Feel free to use whatever fresh herbs you have on hand; dried would not work.
2. The roast we had was jut shy of 4 pounds.
