Prime Rib Roast, My Favorite!

We splurge here for our Christmas Eve dinner with a big beefy prime grade of beef for our rib roast, roasted to mouthwatering perfection for the occasion.
  

My favorite carver slicing it up

This would be great for any special day ~ succulent prime rib.  This is, hands down, my favorite meat, the rarer, the better. 

I followed the advice from a butcher at Orchard Prime Meats, our superb butcher shop, starting the roast in a very hot oven to sear the outer surface for a crusty exterior, and finishing at a lower temperature.  An accurate meat thermometer is a necessity. 

It’s easy to cook, easier than roasting a turkey, and turns out as good as any 5-star steak restaurant could do it!

Prime Rib Roast

Ingredients:

3 ribs, 7 to 8 pounds, “prime” rib roast
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons freshly ground pepper

Method:

Allow meat to come to room temperature.
Preheat oven to 450 degrees.
Pat roast dry with a paper towel.
Make a rub of remaining ingredients and rub seasonings all over roast.
Place in roasting pan, fat side up.
Cook roast for 15 minutes to sear outer surface.
Turn oven down to 325 degrees.
Continue roasting for about 1¼ to 1½ hours, until meat thermometer registers 120 to 125 degrees for rare (the center will be red with it turning pink toward the outer edge.)
Let rest 20 minutes.
Slice meat away from ribs, cutting along the bones.
Slice meat crosswise to desired thickness
Serve

ENJOY!