Grass Fed Dry Aged Roast Prime Rib with Onion, Garlic and Herbs
|Prime rib roast 8 or 9 lb 6 or 7 bones|
|3 tbs garlic powder|
|3 tbs onion powder|
|3tbs dried thyme|
|2 tbs kosher or maldon sea salt|
|3 tbs black pepper|
|Butchers twine for tying roast|
If you are tired of turkey a prime rib roast is an excellent choice for a holiday dinner or a large family gathering. Also it is easy enough to prepare that you can serve it in addition to a ham or turkey. I have got to be honest with you. What you want to source is a prime rib that is grass fed and dry aged. The flavor of this beef is incomparable. Go to the link our our site for Local harvest you can find a farmer near you where you can buy this beef directly from the source. The key to making this roast spectacular is to dry rub it with a combination of garlic powder, onion powder, thyme, kosher or maldon sea salt and fresh cracked black pepper. Have your butcher tie the roast for you or you can just do it yourself. This will help the roast keep its shape and ensure even cooking. Once you rub it let is come to room temperature before roasting.
- Mix the garlic powder, onion powder. thyme, salt and pepper and rub evenly onto the roast.
- Let the roast come to room temperature.
- Preheat the oven to 500 degrees.
- Roast for 20 minutes. Then reduce the heat to 325 degrees.
- After 1 and 1/2 half of roasting insert an instant read thermometer in the thickest part of the meat away from the bone. It should read 130 degrees for medium rare.
- Better yet use a remote thermometer which will alert you when roast has reached desired temperature.
- Transfer the roast to a platter and cover with aluminum foil and let rest for 20 to 30 minutes.
- Pour off the fat from the roasting pan and heat the remaining juices over medium heat.
- Add water or wine and deglaze the pan, stirring to remove any brown bits.
- Bring to a boil and season with salt and pepper.
- Carve the beef and serve with the pan juices on the side.