Prime Rib

#4 on our Christmas Favorite is Prime Rib

The only thing that doesn't like prime rib in our house is my pocket book, so this recipe is reserved for holidays (and occasionally milestone Birthday)

Prime rib is a ribeye roast. Prime rib is just the best cut you can buy. Our grocer sells them in Prime, Choice or Reserve cuts. Prime is the best cut but is extremely pricy. Choice is a step down the price is a a little better and if prepared properly no one will notice. Reserve is the next step down in cut. reserve (often labeled Holiday Roasts) is the cheapest of the 3 and you can usually tell it is. With choose there is less marbling in the meat and often has a large amount of fat on the top.

Also to consider is that you can buy them with bones in or boneless. I use boneless it is just easier to cut and serve in the end.

For this recipe I used a Choice cut boneless ribeye roast.

You will need:

7-8 ribeye roast

1/4 to 1/2 cup of salt (I used Himalayan pink salt but plain table salt works too)

1/4 cup of cracked pepper

1tablespoon dried rosemary

1tablespoon dried thyme leaves

1/2 cup minced garlic

6tablespoons olive oil

Preheat oven to 500 degrees. While oven is heating in a large skillet heat 3 tablespoons olive oil over medium low heat and brown  both sides of roast (about 4 min a side).

Browning before putting it in the oven helps give it that nice color.

Place meat aside and make the run in a small bowl. Mix salt, pepper, Rosemary, thyme and garlic together.

Rub the remaining oil onto the roast and then rub the seasoning on both sides of the roast. 

Place roast fat side up in a pan and roast at 500 degrees uncovered for 30 min. Then lower temperature to 300 degrees and roast 20 to 40 min. Times very based on size of roast and oven. Cook until meat thermometer reaches 125 degrees when place in center of roast. Do not over cook. Once it reaches 125 degrees remove roast from oven and pan. Wrap in aluminum foil and let it rest for around 20 min.

Letting the roast rest is crucial. The resting period lets the juice redistribute and makes every bite juicy.