Beef, Holiday

Garlic and Herb Prime Rib

One of my favorite beef roast to make is Prime Rib. We always have on Christmas Day and I wanted to share with you my recipe and method of cooking.  It’s such a wonderful cut of meat and when prepared the correct way can be simply amazing.  It’s great for an elevated meal and really is rather simple to do.  Just watch the temperature as to not overcook it.

Give it a try! This is a perfect meal for a large or small dinner party.  Enjoy!

Happy New Year!

Garlic & Herb Prime Rib

Ingredients:
6-8 lb bone in prime rib
1 1/2 sticks soften butter
6 garlic cloves, grated
1 T dried parsley (or fresh)
1 T dried rosemary (or fresh)
2-3 t kosher salt

Quick Horseradish Sauce

Ingredients:
1 cup sour cream
3-4 T horseradish (more depending on taste)

Directions: Preheat oven to 450°.  In a small bowl mix together sour cream and horseradish, place in refrigerator until ready to use.  Pat the roast dry .  Season liberally with salt.  In a bowl mix together butter, garlic and herbs.  Evenly spread/massage the butter mixture over the entire roast.  Don’t forget the sides.  Place in oven safe pan and bake in oven for 25 minutes at 450.  Reduce heat to 325° and the cook about 12-14 minutes per pound.  Start with less time vs. longer time. You can always cook longer but there is no coming back from over cooked prime rib.

For medium rare you want the temperature to be 120°, for medium you want temperature to be 130°.  When you remove from the oven and let rest the meat should rise up another 10 degrees or so.  The final temperature for medium rare will be 130° and for medium 140°. Let roast rest at least 25-30 minutes before carving.  Serve with horseradish sauce and your choice of sides.

Notes:  This recipe will work for any size prime rib.  The length of time cooking at 325° will be less for smaller roasts and longer for bigger roasts.  Feel free to use other herbs to season the meat with.  I forgot to get fresh herbs and dry herbs worked just fine.  Really let the meat rest as this will help the meat come to final temp and be extra juicy.  Make extra horseradish sauce if your like me and LOVE IT.

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