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Prime Rib Roast: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Meat / Beef

10 pounds prime rib
2 teaspoons cracked pepper
2 teaspoons marjoram crumbled
2 teaspoons thyme crumbled
2 medium onions finely chopped
2 cloves garlic minced

Cooking Instructions

This has been a frequent and favored guest at Christmas dinner! We've often paired it with Yorkshire Pudding and Brussel Sprouts (Steamed and Stir Fried).

1) Consider dry aging the roast in the refrigerator up to 4 days. Place on rack in roasting pan and cover with a towel. Keep in coldest part of refrigerator.

2) Heat roast with paint stripper first. This in order to brown it. It should be cooked long and slow.

3) Sprinkle roast with spices, onions, and garlic. Place fat side up on a rack set in a roasting pan. Roast in a preheated 325F oven for 1 hour then reduce heat to 275F until meat thermometer inserted in the thickest part registers 140F for medium rare. Pour off fatty part of the drippings from the roasting pan and use for pudding and sauce. Keep roast warm.

NOTE: I dispense with the spices, onion, and garlic. Instead I generously rub it with Misty's seasoning.

Helen Feingold and Mary Lee Grisanti; The Joy of Christmas (Barron's Books); 1988

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