On Christmas day it was the first time that I ever prepared prime rib. As Pete was delivering my meat right before Christmas, he suggested I try to make prime rib for the holidays. Great suggestions and was looking forward to try a new, for me, cut of meat. I started looking for recipes and there are abound. Not able to make a decision on a recipe, I decided to take matter into my own hands and see what I could come up with.
The basic ingredient was a very hot oven where the meat outer can sear and the juices can stay in leaving a very tender prime rib.
I felt sorry for this beautiful piece of meat to enter the oven alone, and decided that it needed company. A few vegetables around it and in the oven they all went.
The meat was as tender as it possibly could be, and that I have Pete at Personal Gourmet Foods to thank for. The vegetables surrounding the meat gave a wonderful aroma to the meat juice.
We did not eat the vegetables last night, however I saved them and will use them to make soup today. Nothing more flavorful than roasted vegetables chicken soup.
Enjoy this beautiful day.
Roast prime rib
Prime rib rub spices
Salt and pepper
3 carrots, cleaned and sliced diagonally
5 celery ribs, cleaned and sliced
2 onion, peeled and cut in 8 pieces
8 garlic clove, cleaned and end cap removed
Dash of sea salt grains (optional)
Let the rib stand at room temperature.
Preheat the oven at 450º. Rub all over the prime rib with salt, pepper and prime rib rubs spices. Place in the center of a large heavy bottom roasting pan.
Surround the prime rib with the vegetables, fresh rosemary and thyme.
Place in a hot oven and cook at 450º for 20 minutes or until a nice crisp top is formed. Lower the heat to 400º and continue cooking.
Cook for another 20 minutes and check for desire doneness.
Remove from the oven and let it stand for 5 minutes covered tightly with aluminum foil..
Slice and serve hot.