Rib Roast aka “Prime Rib”

I haven’t posted a recipe in while but I have been cooking and am planning to unleash a slew of my experiments in the coming weeks. In the meantime I wanted to share this simple prime rib recipe I made over the holidays; it literally takes less then 10 minutes of active time and is better than 90% of what you get a restaurant and 100% better than Golden Corral…

Serves 5-6


3-4 lbs rib roast

5 cloves of garlic

1/2 cup prepared horseradish, not horseradish sauce

1/4 cup fine grated sea salt

1/4 cup of freshly ground black pepper

1/4 cup freshly chopped thyme

1/4 cup freshly chopped rosemary

1/2 cup EVOO

Start by preparing the rub: combine the garlic, rosemary, thyme, horseradish and salt and pepper in a food processor or use a mortar and pestle to combine; I used an old coffee grinder to cream the garlic and then mix everything in a bowl.

Garlic ready to be decimated.

Garlic ready to be decimated

Slowly pour in the EVOO to create the rub/paste and begin massaging the mixture onto the rib roast.

Horseradish - garlic rub

Horseradish – garlic rub

Marinate the meat for at least 30 minutes, but I let mine go for about 3 hours; remember to bring the meat back to room temperature before cooking if you place it back in the fridge.

How can this not be tasty?

How can this not be tasty?

Pre-heat the oven to 350 degrees and place the roast bone side down in a roasting or use a roasting rack to elevate the meat if it’s boneless. Roast for about 1.5 to 2 hours or until the internal temperature is 125 degrees. ┬áLet the meat rest for about 10 minutes before slicing and serving!

Damn...insert picture of you drooling

Damn…insert picture of you drooling

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