Perfect Prime Rib

>> Monday, February 11, 2013

Perfect Prime Rib

Hey folks, Valentine's Day is coming up! What better way to show someone that you love them than by making this luscious prime rib recipe? Bring out the candles and the special wine, and get a babysitter if you need one.

When Joe lived in Mankato, Minnesota he had a restaurateur friend who used to make a prime rib dinner every Sunday at his restaurant. He'd roast the meat all day until people were nearly mad with the aroma, then serve up generous, dripping slices to the customers until it was all gone. This recipe is a tribute to that wonderful cook.

Rib roasts are often on sale around Christmas or Easter and other special occasions. A wonderful friend gave us an eight-pound roast as a New Years Eve gift, and we cut it into three manageable portions for two people, freezing the portions we didn't eat right away. Scale this up or down for a holiday feast or a cozy dinner for two.


1 8-lb prime rib roast
1/2 cup flour
1/4 tsp celery seed
1 tsp ground black pepper
1 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried mint
1/4 tsp bouquet garni


Allow meat to rise to room temperature (about 2 hours). Preheat oven to 500 degrees. Line a roasting pan with foil, then place the meat in the pan and pat dry each side with paper towels.

Stir together the rest of the ingredients, and then coat all the sides of the roast with the flour mixture. Place in the oven and cook at 500 degrees for 10 minutes. Lower the heat to 200 degrees and roast, uncovered, until it is the desired degree of done-ness (about 30 minutes per pound for medium-rare). For medium-rare, the meat thermometer should read 120 degrees; for medium, 130 degrees; for well-done, 140 degrees.

Take the roast out of the oven and place it on a carving board. Cover it with foil and let it sit for 10 minutes before slicing, to allow the juices to settle.

Serves 10.


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