Prime Rib

Every year I like to try a new special recipe that I’ve never done before.  Last year it was a crown roast of pork.  This year it was a spectacular prime rib.  Prime rib is also called a standing rib roast.  The “prime” refers to the quality of the meat- as in USDA Prime.  If you were to slice an uncooked prime rib and remove the bones, you would have ribeye steaks.  This recipe is extremely easy to do – you literally throw it in the oven and ignore it for about two hours.  As with any meat, allow it to rest before carving.  Plan on ordering your rib roast in advance, it’s not something every butcher keeps on hand.  You should order about 1 lb. per person.  Most of the time, you will pay between 10 and 14 dollars per pound, so it might be best to save it for a smaller group.

• 1 5-6 lb. standing rib roast, bone-in
• 3 cloves of garlic, minced
• 1 T. fresh rosemary leaves, chopped
• 1/4 C. prepared cream horseradish (hot if you like)
• 1/3 C. Kosher salt
• 3 T. coarse ground black pepper
• 1/3 C. olive oil

Bring the roast to room temperature – take it out of the fridge about 30 minutes before roasting and place it in a roasting pan with the bones on the bottom.  Heat the oven to 350 degrees.  Combine all the remaining ingredients into a thick paste and spread it all over the top of the roast.  Roast for 1 1/2 to 2 hours.  Take the roast out of the oven when a thermometer reads 125-130 degrees for medium rare.  Let it rest for at least 25 minutes before carving.  Serve with more horseradish on the side.

 

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