Prime Rib
This is one awesome piece of beef.
Let me tell you it was also on the expensive side.
While I was at Sam’s Club I looked at three of these puppies.
The first one I picked up was $65.00.
The next one was almost $100.00.
This one was $45.00.
This one supposedly feeds 4.
What four?
Certainly they didn’t mean adults
Certainly not very hungry adult males.
Maybe they were referring to the salad eating females.
I have only heard about these women.
I don’t think I am friends of any of them.
Most of my friends would probably help me eat half of this prime rib.
They would be licking their chops for more.
You know what they say, Birds of a feather flock together.
Standing Rib Roast
6 large garlic cloves minced
3 tablespoons thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
6 pound beef rib roast
A day or two before you are going to roast, in a medium bowl combine garlic, thyme, oil, salt, pepper. Rub roast with garlic paste all over. Place in a zip lock bag and allow to marinade for a day or two.
Uncover and allow to stand at room temperature for 2 hours before roasting.
Preheat oven to 450 degrees
Position roast on rack bone side down. Roast beef for 20 minutes. Reduce oven temperature to 350 degrees. Roast until thermometer inserted into beef reaches 150 -170 degrees, about 2 hours.
Roasting tips
Each rib serves two people.
This beautiful roast absorbs lots and lots of flavors. Be generous with seasonings and rubs.
Insert a instant read thermometer into the roasts center, make sure you avoid the bones. This properly checks doneness. Cook the roast no more than 150 degrees (medium) or the meat will be overdone.
Remember carry over temperature. This means that the meat is still cooking after you take it out of the oven. Generally it cooks an extra 10 degrees after the roast is pulled from the oven.
The finished roast should stand for at least 30 minutes so that the juices stay in the roast. Afterwards cut away the rib bones first. Serve 1/4 inch to 1/2 inch thick slices with pan sauce or gravy.
Peace be with you,
Veronica
What a gorgeous hunk of beef…one of my hubby’s favorites!
Gorgeous. I’m making my own version tonight for the hubs…Valentine’s Day certainly has its perks 🙂
That was very funny, Veronica, and what a great looking roast! Prime rib is my favorite thing to order in a steak house but I’ve never tried making my own. One of these days…
In my house 1 rib = 1 serving! Funny post, I can totally relate! Prime rib is one of my holiday specialties (although this VD we’re doing lobster).
There is nothing better than a great prime rib and this looks amazing!
*Drools… buzzes… sobs piteously because I don’t have this… goes and pouts…*
I know exactly what you mean! I’ve often found that serving beef or chicken pre-sliced at the table really does cut down on consumption! However, that looks so good it might not work! Happy Valentines Day!
I have never made a prime rib (and according to those prices you quote, I doubt I do). I am not one of those dainty salad loving women either. Do they really exist?
That is perfection on a plate. Because of the price – I make it once a year and budget for it – it’s worth every penny.