Prime Rib Roast
"Then the Whos, young and old, will sit down to a feast.
And they'll feast! And they'll feast! And they'll FEAST! FEAST! FEAST! FEAST!
They'll feast on Who pudding, and rare Who roast beast,
Raw roast beast is a feast I can't stand in the least!"
~Dr. Suess
Yes, it's true, all of us in Whoville and around the world will celebrate Christmas Day with some sort of spectacular meal! This show-stopping roast is a classic for the holiday. A lot of people think it's difficult to make or too fancy for them but the truth is, it's one of the easiest cuts of beef you'll ever prepare. The butcher can do most of the hard work for you; cutting the meat off the bones and then tying them back on to ensure their flavor infuses the meat and its juices. Simply season, cook & slice!
My simple recipe uses fresh garlic and herbs to flavor the meat and roasts it to a medium-rare. You're welcome to cook it for more or less time depending on your tastes. And remember, even after you slice it, if someone prefers their piece more cooked, you can always put their portion back in for a few extra minutes. However, the cut is meant to be eaten on the rare-medium side.
Serve this main course with your favorite holiday sides and enjoy a beautiful and blessed holiday!
Merry Christmas to you all! Buona Natale! Buon Appetito!
Prime Rib Roast
Serves 4-6
1, 5 lb. (2 ribs) rib roast, ribs cut from the meat and tied back on.
10 cloves of garlic, chopped
1/3 c. chopped fresh parsley
1/3 c. chopped fresh rosemary
3 tbs. olive oil
salt & pepper
Preheat the oven to 450°.
Season the roast generously with salt and pepper on all sides.
Mix garlic, parsley, rosemary and olive oil. Rub onto all sides of meat and push into the space between the ribs and the meat.
Place roast in the oven and cook at 450° for the first 15-20 minutes. Lower the heat to 350° and continue cooking for 15-17 minutes per pound for medium-rare.
Remove the roast from the oven. Tent with foil and allow it to rest for 15 minutes before slicing and serving.
Cooking Times:
Rare = 15 minutes per pound
Med-Rare = 15-17 minutes per pound
Medium = 17-20 minutes per pound
Well = 20+ minutes per pound
*Remember the center of the roast may be slightly less cooked than the outer edges depending on how large it is.