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Meats, Christmas | |
| Roast Wet rub 1/4 cup canola oil 1/4 cup peppercorns (cracked in ziplock or processor) 2 cloves garlic chopped 1/2 cup Dijon 1 prime rib roast | |
| For rub, put skillet on medium heat. Add oil, let set 1-2 minutes, add peppercorns and saute for 5 minutes stirring occasionally, add garlic cook for 5 inutes stirring occasionally. When garlic is golden remove from heat, transfer to a bowl and combine with the Dijon. After it cools, rub all over the roast and place roast in the refrigerator at least 12 hours, perferrably more. Take Roast from refrigerator and bring to room temperature.. Tie the roast so it cooks evenly if needed. Preheat oven to 500. Place roast on rack in roast pan, insert thermometer in the middle. Set your meat thermometer to 120 for rare, 130 medium-rare, 145 for medium, anything else is too high. Cook at 500 for 15 minutes then reduce to 325. Figure 15 minutes a pound. Remove and let set for 20 minutes. For au jus.. remove grease from pan, deglaze with 1/2 cup beef broth and some red wine. Bring to a boil and season. | |
Excellent | |
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