Prime Rib
1 clove of garlic
1 Tbsp Lawry’s
seasoning salt
2 Tbsp Ground
Pepper
¼ tsp of paprika
1 Tbsp of Onion
powder
1 Tbsp of minced
garlic
2 glasses of
Domaine Montel Merlot
To Season the
meat: I put garlic slivers inside the
meat (if you like garlic). I use Lawry's
salt and salt all sides, ground pepper (a lot of pepper) on all sides, garlic
salt (or powder if you don't want it too salty) on all sides, onion salt or
powder on all sides, I rub minced garlic on the top for the crusty flavor and
put a little extra ground pepper, and any other spice that you like. I put a little paprika - just because I like
it! You are going to want to cook this
bone side down or fat side up if you don’t have “bone-in”.
Now, you take the
weight of the meat and multiply it by 7 (7.5 for well and 6.5 for rare). Heat the oven to 500 and when it is ready you
cook it for the total of your multiplication (ie if the roast is 5.46 pounds x
7 minutes = 38.22 minutes at 500). After
that time turn off the oven…..NEVER open the oven door and let it slow cook for
about 2-2.5 hours. Remove and cut. If you need put it back in the oven for
warming purposes make sure it is on its lowest setting - it will continue to
cook.
Sauces: You can use
Knorr's Au Jus sauce. And I like to take
horseradish and mix it with a little mayo for a horseradish sauce. We actually just eat the horseradish strait -
but I think that might be a little too strong for most people!
Now, if you are
wondering where the wine is….here it comes…….pour two glasses of Domaine Montel
Merlot (one for you and the other for your dinner partner!) and have a
luxurious meal in your own home.
We also like to
steam green beans or asparagus and top with Knorr’s Béarnaise sauce for our
veggies!
Enjoy!! I know we do at least twice a month!!!!