Prime Rib (John Mauldin)
★★★☆☆
Ingredients
- Bone-in standing prime rib (7-rib, ~15–16 lb)
- Fresh ground black pepper
- Coarse sea salt
- Fresh rosemary, chopped
- Fresh garlic, crushed
- Sweet onions, chopped
- Cavender's Greek Seasoning
- Olive oil
- Vegetables for roasting (optional): carrots, onions, squash
Instructions
- Ask butcher to separate bones from all but back edge of the roast.
- Make a thick paste of pepper, salt, rosemary, garlic, onions, Greek seasoning, and olive oil.
- Criss-cross slice the prime about 1/4 inch deep on top, bottom, and sides; knead paste into meat.
- Fold the prime back over the bones, stuffing leftover paste into the middle.
- Place on rack in large roasting pan; add vegetables if desired (coat pan with olive oil).
- Set oven to no more than 200°F (use a thermometer).
- Slow-cook about 20–25 minutes per pound. Stop at 120°F internal temp for medium-rare.
- Slice and serve; suggested sides include mushrooms, rolls, vegetables.
Wine Pairing: Bold Red (Cabernet Sauvignon) — Rich prime rib pairs with bold Cabernet Sauvignon.