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Meats | |
| 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds 4 Tablespoons Olive Oil 1/2 cup Kosher Salt 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns) 3 sprigs Rosemary 3 sprigs Thyme 1/2 cup Minced Garlic | |
| IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY. Preheat oven to 500�F Cut rib loin in half (roast halves separately for more controlled/even cooking.) Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300�F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING*** Remove from oven and let rest at least 20 minutes before slicing. NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two! | |
Excellent | |
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