Jeff’s Prime Rib
Prime Rib Recipe
1 Prime Rib from butcher 10lbs. with fat cap
on standing rib roast with bones on
2qts of beer your choice (optional)
Kosher Salt –generous amount
Black pepper –generous amount
6 Garlic cloves, made into a paste
Sliced yellow onions 2 each
Diced celery 4 stalks, washed
Diced carrots 2, peeled
Leaves of 2 fresh rosemary sprigs
Leaves of 2 fresh thyme sprigs
¼ cup fresh or prepared horseradish
Make a bed of the diced vegetables in a large roasting pan, lay the prime rib, rib side down on top of the vegetables. The ribs and bones act as a natural roasting rack. Pour the beer over the prime rib. In a small mixing bowl smash together the garlic, horseradish, rosemary, thyme, salt and pepper. Massage and season generously with all the above. Cook at 200 degrees in a convection oven. Cook for 4-5 hours or when prime is at 125 degrees. If you desire a higher temperature prime rib, cook until your liking. Remove from pan and place on a carving board. Let rest 10-15 minutes, the temperature will continue to go up then remove fat, slice for service. Any extra prime rib can be used as leftovers. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Discard the fat. Serve the beef juices as au jus. Reserve the vegetables as a side dish, the vegetables with be caramelized. When using fresh horseradish, use caution.
great recipe thanks
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