Celebrate the New Year!
This is a recipe I’ve shared before, however I know it’s worth a second look! If you like Prime Rib, if this is something you’re making over the holidays or if you have a special occasion, this recipe is for you. It’s sooo simple and will never disappoint!
Start with your beef, in this case -this meal was for just the two of us. I went to the butcher shop and bought a 4 rib roast (because they cut it for you right there). I’ve found the butcher has a higher quality of beef and this was definitely the time to splurge. Four ribs is still a big roast though – this ended up being a 6 lb. beef roast.
Anyway, I brought it home and left it on the counter for about two hours to bring it to room temperature. Preheated the oven to 375 degrees and prepared a rub mixture that was simply salt, pepper, garlic, rosemary and thyme. Chopped up the spices really well and rubbed them all over the roast. I tucked it into the oven for one hour and after an hour, turned off the heat. Don’t open the oven door….absolutely resist the urge!
About an hour before you want to eat, turn the oven back on 375 and roast for 45 minutes for rare, 60 minutes for medium rare. That’s it! Remove the roast from the oven and let it rest. Here’s what it will look like –
Again, make sure you let it rest for all the juices to redistribute through the meat. Then simply slice it up and serve!
Life doesn’t get much better than this! And because we had leftovers….let me tell you we had some great leftovers! We had prime rib the next day for dinner, beef sandwiches, teriyaki beef bowl…delish! And I’ve tucked the ribs in the freezer and will be making beef soup with them soon. An expensive cut of meat…yes, but when you calculate we had 10-12 servings with it…money well spent!
Couldn’t tell you how fabulous this is, this is definitely a celebration with food (and the moment for scratch and sniff for the computer!)
- 1 8-9 lb prime rib roast tied (ribs separated from the roast to aid in carving when finished)
- 1/4 cup coarse salt
- 1/4 cup coarse ground black pepper
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped garlic
- 3 tablespoons olive oil
- Mix all of the above spices together in a bowl.
- Start by removing the roast from the refrigerator and setting on the counter and letting it come completely to room temperature. I usually make a 8-9 lb. roast and it will take at least 2 hours. Confession...original recipe calls to take it out and leaving on the counter overnight and that's exactly what I do. I tuck it in the oven right before I go to bed the night before. (I tuck it in the oven, rather than leave it on the counter because I have a tall inquisitive dog.)
- The morning you're cooking the roast, pre-heat the oven to 375. (Remove the roast first if it's in the oven).
- With clean hands, rub the olive all over the roast and follow with the seasonings. Place in a shallow pan - bones on the bottom, fat side up.
- Put the roast in the preheated oven, uncovered and set timer for one hour. When the timer goes off, turn the oven off.
- Note: DO NOT - under penalty of ruining the roast, repeat DO NOT open the oven door the rest of the day until instructed to below!
- About one hour before serving time, turn the oven on to 375. Continue roasting for 45 min. (rare) or 1 hour (medium rare).
- This is when you finally get to open the oven door â€“ from the first time since morning, when you put the roast in the oven.
- Remove,wrap loosely in foil & let rest for at least 30 minutes.
Happy Holidays to you & yours! Thank you for your support, comments and feedback, I really appreciate it! Best wishes for the most fabulous New Year. Here’s to good health and great cooking!
Souper Chef Deb