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…
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.
Slowly pour in the EVOO to create the rub/paste and begin massaging the mixture onto the rib roast.
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.
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. Let the meat rest for about 10 minutes before slicing and serving!