One of our Christmas traditions is eating prime rib for supper on Christmas Eve. My husband, Steve, is known for serving mouth watering prime rib.
We would like to encourage families to spend time this Christmas enjoying good food and loving conversation. Here is our prime rib recipe:
Steve’s Prime Rib
Rib Roast– 12 lbs. serves 15 people or so
*Mike’s Seasoning (sold at Graybeal’s Grocery store in West Point, NE)
Meat Thermometer (the best ones have a digital readout that sits outside of the oven)
Rack in pan to bake on
- Take meat out of bag and wash off with cold water.
- Rub olive oil all over the roast. Season the meat by sprinkling Mike’s, garlic salt and accent generously all over the meat and rub it in using your hands.
- Place meat on a rack with drip pan underneath.
- Place uncovered in 450 degree pre-heated oven for 30 minutes (puts a nice crust on the meat).
- Put meat thermometer in center of roast. Turn oven down to 200 degrees and cook until meat thermometer reads 140 degrees (takes 3-4 hours).
- Remove from oven and slice. If you need to wait for other dinner items you can cover the meat with foil if it is sitting out.
- Make au jus according to package instructions and serve with sliced prime rib.
Tips: Make sure roast has 3-4 weeks of age in a vacuum sealed bag. The key to having good prime rib is to cook it slow and don’t overcook it.
*If you don’t have Mike’s seasoning then add salt, pepper, paprika and onion powder to seasonings