Prime Rib for the Holidays
With the season of sharing and giving upon us, it is fitting that we bring forth our favorite recipe for Prime Rib, the number one roast for this season, and one of the best cuts of meat you can buy. Prime Rib is usually cooked in a standing position with the ribs stacked vertically with the layer of fat at the top, which flavors the meat all the way down. I like mine with a fresh herb and fresh horseradish coating, but some like it blanketed in a lattice of bacon.
However you like it, be thankful for all you have around you at the time. I hope you enjoy this one from my old restaurant.
1 beef ribeye (avg 15 lb)
¼ cup fresh herb mix (recipe below)
Salt and freshly cracked black pepper
Cover the entire roast with fresh herbs and horseradish. Cover and let sit minimum 2 hours in refrigerator.
Preheat the oven to 450 degrees F. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast at 450 for 20 min, then roast for 1 1/2 to 2 hours (at 300 degrees) for medium rare or an internal temp of 118 for rare. Remove the roast from the oven and allow to rest for 20 to 25 minutes before slicing. Carve the roast into individual servings. Reserve the drippings for later use.
2 Tblsp fresh rosemary
2 Tblsp fresh thyme
2 Tblsp fresh parsley
2 Tblsp horseradish
2 Tblsp chopped garlic
2 Tblsp Virgin Oil
Another trick is to peel the fat cap and meat off. Cut out the fat that covers under the cap, place horseradish herb mix here, then fold cap back over it. Truss it up and cook it same as above.
Chef Tim McDonald