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Slow-Roasted Prime Rib. A luxurious centerpiece for a holiday menu, this three-bone prime-rib roast gets heaped with a big pile of smashed garlic, butter, and fresh herbs, then slow-cooked it in a low oven for at least two hours, until the meat becomes meltingly tender, and the herbs and garlic infuse it through and through.

Prime Rib -- # 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds # 4 Tablespoons Olive Oil # 1/2 cup Kosher Salt # 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns) # 3 sprigs Rosemary # 3 sprigs Thyme # 1/2 cup Minced Garlic

Easy Prime Rib (from Jillee). Get a bone-in ribeye roast. Mix equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total. Pat salt mixture on both ends and the fat side of the roast. It may not stick as well on the fat side. Pre-heat oven to 500 degrees, but NOT broil. Put roast in a dutch oven on a small rack, fat side up. Insert meat thermometer. Cook 5-6 min/lb. then turn oven off. DO NOT OPEN DOOR FOR 2 HOURS UNDER PENALTY OF DEATH. (continued in 1st comment)

Prime Rib with horseradish cream made this for christmas dinner one year: it was delish!

Prime Rib with Horseradish Cream |