Prime Rib

This is a recipe from two shows I saw and then I simplified it with my own added twists. I'm a seasoning junky and have all kinds of seasoning mixes from different spice shops that I use. It's a fun recipe to experiment with all the flavors and it comes out so tasty. After turkey, this is my second "go to" holiday meat.

4 to 5 pound rib roast

Seasonings (use any seasonings you like)

12 cloves of peeled garlic

6 sprigs fresh thyme

1 large onion, sliced 1/4 inch thick


Cracked black pepper

Preheat oven to 350 degrees.  Using a sharp knife, make a slit 3/4 of the way up the fat cap.  Make another slit along the middle fat line.  Pull the fat cap back and season the entire roast.  Stuff fat cap AND middle fat line pocket with garlic, thyme and onion slices.  Lay the fat cap back over the seasonings.  Using butchers twine, secure the fat cap and close middle pocket by tying around the meat at about 6 different intervals.  Salt roast and cover the fat cap with cracked pepper.  Place the roast, rib side down, on a wire rack in roaster.  Roast to desired doneness- 140 degrees for rare, 160 degrees for medium or 170 degrees for well.  Count on approximately 20 to 30 minutes per pound. When done to your taste, allow to rest for 10 to 15 minutes before slicing.  Cut the butchers twine and carve.  Serve with Au Jus.

Au Jus

2 tablespoons butter or margarine

1 shallot, chopped

1 tablespoon flour

1 jigger dry sherry

2 cans beef consomme'

Melt butter in large shallow skillet over medium heat. Add shallots and saute' for 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook another minute. Whisk in consomme' in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve.