Tis the season for celebrating things by eating a big ole’ hunk of meat. I thought if you’re staying in with your honey for the New Year, this might be a fun dish to treat yourself to. Sir Dave pretty much made the whole meal, and while he based the cooking method off of this recipe, he certainly gave it some of his own pizzazz, adding garlic here, there and everywhere. 😀
I didn’t take any photos of him cooking (woops), but here he is looking cool by our Chrismo tree.
I loved this recipe, because from the sidelines it looked pretty straight-forward to make. Do y’all know that Sir Dave is the real meat-cookin’ expert in the family? The loaves are all me, of course – but I count myself a lucky lady to have an expert in the house.
Alright y’all, onto the meat!
1 standing rib roast (prime rib), 3 to 4 pounds – feeds 2-4 depending on leftover situation
3 tbs softened butter
1 tbs chopped fresh rosemary
1 1/2 tsp chopped fresh thyme
2 cloves minced garlic
2 cloves thinly sliced garlic
freshly ground black pepper
First, preheat the oven to 250 degrees. Whip the butter together with the herbs and garlic and set aside. With a very sharp knife cut about 12 small slits into the meat in total on all sides, and slide in the thinly sliced garlic. Then season the roast generously with salt and pepper, and slather the butter and herb mixture all over the roast on all sides.
We made this dinner super easy by throwing in some onions, sweet potatoes, carrots and parsnips – you can really add whatever veggies your heart desires, or cook something separately if you want to be difficult.
Place the roast in a large roasting pan, on a v-rack with the fat cap up. Place the roast in the oven and cook until the center of the roast registers 120-125°F on an instant-read thermometer for rare, 130°F for medium-rare, or 135°F for medium to medium-well. This will take between 3 1/2 and 4 hours.
Remove the roast from the oven and tent it loosely with aluminum foil and let rest for at least 30 minutes.
Meanwhile, preheat the oven to the highest temperature it can go to, usually 500-550 degrees. Then ten minutes before you’re ready to eat, remove the foil and place the roast back in the hot oven and cook until it’s well browned and crisp on the exterior, about 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Hey-O! Doesn’t that look yummy? It was.
Anyhoo, I hope everyone had a great holiday season – and I’ll be back soon with a blog about actually making new years resolutions for the FIRST TIME EVER…I’m nervous. 😮