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At this point, most of us are tired of turkey and ready for a little red meat by the time Christmas dinner comes around. Prime rib is the entree of choice and most people only make the effort to roast that beast once a year. While it does take some time to cook this roast recipe, don’t let it intimidate you.
Homemade rubs are the way to go when you are preparing prime rib. You can alter the rub to suit your tastes or to make use of any ingredients you have on hand. Feel free to mix in other herbs and spices. Serve your prime rib with a hefty side of mashed potatoes and a glass of cabernet.
Herb and garlic rubbed prime rib recipe
1-5 pound prime rib roast
8 cloves garlic, pressed
2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
2 cups dry red wine
Sea salt and pepper to taste
2 tablespoons cornstarch
Place the roast fat side up in a roasting pan or roasting oven and pour red wine over the top. In a small bowl, mix together the garlic, olive oil, salt, pepper, rosemary and thyme to form a paste-like consistency. Spread the mixture over the fatty layer of the roast, and let it sit out for about 30 minutes or until it is at room temperature. Stick a meat thermometer in the center and be sure it doesn't hit bone.
Preheat the oven to 500 degrees F or as high as it will go if it doesn't go up to 500 degrees F.
Bake the roast for 15 minutes in the preheated oven, and then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 minutes. You may want to check the meat thermometer 20 minutes or so before you expect it to be done to be sure you don't overcook the meat. Cooking time will vary depending on the size of the roast and the amount of fat it has. The internal temperature of the roast should be around 120 degrees F for medium-rare when you take it out of the oven. Err on the side of more rare as it will continue to cook after you take it out of the oven.
Take it out of the oven, cover it with foil, and allow the roast to rest for at least 15 minutes before carving so the meat can retain its juices.
Make gravy by pouring the drippings into a saucepan. Mix two tablespoons of cornstarch with 1/4 cup cold water. Stir until the mixture is smooth and pour into the drippings; bring to a boil. Stir and let simmer until the sauce thickens. You can also just serve the drippings as au jus without thickening it.