Gorgeous and flavorful roast beef for your Christmas dinner
Ingredients:
- 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
Instructions:
- Preheat oven to 500°F
- Cut rib loin in half (roast halves separately for more controlled/even cooking.)
- Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
- Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
- NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!
- Remove from oven and let rest at least 20 minutes before slicing.
- NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two!
Prime Rib • Yield: 12 servings
Ingredients:
- 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
Prime Rib Nutrition Facts:
• Diet: Low-Carb
• Calories: 302.52
• Fat: 480.01
• Carbs: 15.15
• Protein: 398.79
• Cholesterol: 481.44
• Calcium: 50.24
• Sodium: 222.63* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
