Friday, December 28, 2007

PRIME RIB

This is a family tradition for Christmas Eve dinner (or whenever we get together for our BIG holiday meal) passed down from my Grandma. She was the best cook I know, and I just love using her recipes. This is simple and yummy and a Christmas classic.

1 beef Rib Roast (whole) - aprox. 1 pound per person
marjoram
garlic salt
pepper
coarse sea salt
horseradish (cream style) to serve with

Leave roast tied (should come like that from butcher). Season/rub all over with marjoram, garlic salt, pepper and coarse sea salt. Start in oven at 250 degrees for 45 minutes to 1 hour depending on size (4-6 lbs = 45 min). Turn oven down to 170 degrees and roast uncovered for 3-6 hours (4-6 lbs = 3 hours). Use meat thermometer to check (should be medium-rare done). Serve with horseradish sauce & "au jus" for dipping.
* cooking time is aprox. 1/2 hr to 45 min. per pound * Can "crust" the outside by broiling a few minutes on each side just before slicing.

~recipe from Rhoda Leatham ~

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