Tradition here is Prime Rib, Standing Rib Roast,
|My fave carver, slicing it up!|
It doesn’t get much better than a beautiful slice of beef, cooked rare. This is my version; served along with delicious Caesar salad, Hasselback potatoes, oyster dressing, sautéed green beans with mushrooms, and a nice flaky dinner roll, with caramel cheesecake to top it off.
Our prime rib is ordered from our local Italian butcher shop. The butcher trimmed a large part of the fat off, then cut the bone off and brought it all back together by tying it with string. It’s perfect, easy to roast and even easier for slicing.
Allow the meat to stand at room temperature for an hour; rub it with salt, a little pepper, and garlic powder, before roasting it in a 350° oven, until it reaches 120° internally. Upon removing it from the oven, let it stand for about 25 minutes before slicing. By then, it will the register about 130° on the thermometer.
This is my favorite cut of meat, and it’s cooked to perfection, very tender, juicy and delectable!