PERFECT FOR ANY HOLIDAY TABLE

If it’s your turn to prepare the family holiday dinner this year, but you can’t decide what to serve, then you may be interested in this foolproof recipe.  You’ll be the star of the kitchen when your guests take their first bite. 

We’ve made this recipe a few of times and each serving has been delicious.  We got the recipe from a friend.  She bought a pot of herbs and the recipe was attached to it.  When she tried it and the results were a huge success she shared the pot and recipe with us.  Now we’re sold on this roasting method too.  It takes all the guesswork out of the cooking time.  And while it’s resting there’s enough time to make the gravy. 

If you like prime rib, but don’t know the first thing about cooking, you can follow these simple directions and serve a tender and perfectly cooked piece of meat.   It’s simply a combination of some herbs rubbed on the meat, a broth injection and then the oven.  Your work is done while your oven handles the rest.  

Follow the directions exactly, but remember, while it’s in the oven there’s absolutely no peeking allowed!

Perfect Prime Rib

8 lb prime rib*

1 T fresh garlic, minced

2 T fresh rosemary, minced

2 T marjoram, minced

2 T fresh thyme, minced

2 T fresh parsley, minced

4 T extra virgin olive oil

1 T black pepper, ground

½ C beef broth

*Tip:  You can use this recipe for any size roast.  Just multiply the weight of the prime rib by 5 to establish your cooking time.  For example, a 10 lb roast would require 50 minutes of cooking time at 500º, plus the 2-hour holding time in the closed oven.

Set oven temperature to 500º

Set oven rack in the middle 

Chop and combine the garlic, herbs and oil.  Mix them together well and rub thoroughly over the entire prime rib.  

With a meat syringe, inject the beef broth evenly into the meat.  Place the roast—uncovered—in a roasting pan.  Roast for 40 minutes.  DON’T OPEN THE DOOR!  Turn the oven off and let the roast stay inside for 2 more hours, being careful NOT to open the oven door during this 2-hour period. 

That’s it.  Take it out of the oven, tent it with foil, and let it rest about 20 minutes.  Slice and serve! 

Now open a bottle of your favorite red wine and enjoy your perfect prime rib dinner.

© Pauline Boren 2009