Christmas Prime Rib

Have butcher cut meat from bones and tie back together.

Remove roast from refrigerator 6 hours before meal time and allow to come to room temperature.

Pat roast dry with paper towels.  Rub roast with olive oil.

Combine 6 pressed garlic cloves, 2 teaspoons kosher salt, 1 teaspoon pepper, and leaves from 10 fresh thyme sprigs; rub over roast.  Place roast in large roasting pan, bones down (no rack needed).

Roast at 350 F for 15 minutes per pound.

Parboil chunks of potato for 10 minutes, then dry.  About 90 minutes before dinner, add potatoes to pan and turn to coat with beef fat.  Turn a couple of times during roasting.

Remove roast when internal temperature is 135 F.   Tent with foil and let rest on cutting board for 15-20 minutes.  (Final temps: 145= medium rare, 160 = medium.)  Remove meat from bones.  Slice and serve.

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Published in: on December 26, 2009 at 10:14 am  Leave a Comment  

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