• John Boccellari

FEATURED RECIPE - RESTAURANT STYLE PRIME RIB FROM TASTEOFHOME.COM


(RECIPE FROM TASTEOFHOME.COM)

The best prime rib usually comes from a restaurant. A great restaurant gives a generous portion that is not only perfectly cooked but also nicely juicy. I have spoken with people who wanted to know how they could cook such a beautiful piece of meat at home. TASTEOFHOME.COM has a great recipe that is easy to follow. Enjoy!

MAKES:

8 servings

TOTAL TIME:

Prep: 10 min. Cook: 2 hours + standing

INGREDIENTS
  • 1 bone-in beef rib roast (4 to 5 pounds)

  • 1/4 cup kosher salt

  • 2 tablespoons garlic powder

  • 2 tablespoons dried rosemary, crushed

  • 2 tablespoons wasabi powder

  • 2 tablespoons butter, softened

  • 1 tablespoon coarsely ground pepper

  • 1 teaspoon herbes de Provence

DIRECTIONS

1. Preheat oven to 350°. Place roast, fat side up, on a rack in a foil-lined roasting pan. In a small bowl, mix salt, garlic powder, rosemary, wasabi powder, butter, pepper and herbes de Provence; pat onto all sides of roast.

2. Roast 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving.Yield: 8 servings.

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