PSSSST! IT’S A PERFECT RIB ROAST RECIPE!

YOU’LL NEED:

1 Whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
4 Tbsp. Bertolli Olive Oil
1/2 C. Morton Kosher Salt
4 Tbsp. McCormick Tri-color Peppercorns (or Any Peppercorns)
3 Sprigs Rosemary
3 Sprigs Thyme
1/2 C. Minced Garlic

HOW TO MAKE:

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

1-Preheat oven to 500°F
2-Cut rib loin in half (roast halves separately for more controlled/even cooking.)
3-Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag,
4-crush peppercorns with a rolling pin.
5-Strip the leaves from the rosemary and thyme springs.
6-Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
7-Pour olive oil over the rib loin and pour on the rub mix.
8-Pat slightly to get it to stick to the meat.
9-Roast for 20-30 minutes at 500 degrees,
10-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.)
11-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!

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