Christmas Thanksgiving is this Thursday! I cannot believe it’s already holiday season. Lifetime is playing holiday movies, there are Christmas lights up all over town, and it’s reallllly cold outside. This is Texas, so it may be 80 degrees next week, but right now it’s a tad chilly here my friends.
I am so looking forward to pigging out at my Grandparents’ house this week and laying on the floor watching football through a food coma. However, I am still reliving this Prime Rib from the other day. This may not be a traditional Thanksgiving meal, but as you prepare for holiday parties and Christmas; this hunk of meat would be really delicious to serve your friends and family.
I made this for a group of people in town during the Formula 1 race and it was definitely a hit!
14 pounds of meaty goodness for 10 people. This is serious business. Please believe me.
Ingredients: serves about 10
1 whole bone in prime rib, 14 Pounds
4 Tablespoons Olive Oil
1/2 cup Kosher Salt
4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup Minced Garlic
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.
Preheat oven to 500°F
Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!
**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
Remove from oven and let rest at least 20-30 minutes before slicing.