Prime Rib

Okay, so you are thinking what is there to a hunk of meat? Well, you can make it taste really good or you can eat a hunk of meat.  I got this one from Sanders 1907 in Grand Forks.  Real nice with garlic mashed potatoes.  It helps if you can prepare the Prime Rib the night before.

Ingredients:
A hunk of meat--should look something like this

--Olive Oil
--Garlic Puree
--White Pepper (or normal pepper) Not that big of a difference
--Sea Salt
--Basil
--Rosemary
--Oregano
--Bay Leaf (3-4)

-Clear out a large place in your fridge.
-Start off by placing your Prime Rib in a cookie sheet.  I usually start with the bottom side of the rib.  (Opposite of the picture up there.)
-Pour a little of the Olive Oil over the rib.  Make sure it is covered on the ends as well.
-Now you want to take the garlic puree and put it on pretty liberally.  You are just putting the garlic on the outside of a (huge) hunk of meat so don't be scared.  It should not form a solid crust or anything, but it should be spread out pretty decently.
-Now you are just going to use the rest of the ingredients, minus the Bay Leaves, to cover the rib in layers.  I usually do it in the order that the ingredients are listed, but I don't think that it matters.  Again, Huge Chunk of Meat so don't be scared.
-Turn the rib over and repeat.
-When everything is covered, place the bay leaves on the rib.  Spread them out.
-Cover the entire rib with plastic wrap and put it in the place you cleared out in the fridge.

It should look something like this...

...notice the ends are covered in seasoning!!  This is the piece you want to fight someone for.  Trust me.

So now you have the easy part covered.  Congrats!  If you can... drop the cooking, grilling, baking off on someone else.  It all depends on how done you want your prime rib.

USE A Thermometer! You can have one that just sits in the oven with it, or one that you check every once in a while, but use one.  I like my prime rib med-rare.  This will get you close to that.  But remember "all ovens and grills will cook at different levels".  I think that they just say this so that you don't call them and complain that it is not done enough or over done.  So don't call me either.

-Take the prime rib out of the fridge about two to three hours before you cook it.  This will get it up to room temp.
-Turn the oven on to 250 degrees.
-Place a pan slightly larger than the one that you are cooking the prime rib in  on the rack below it.  This will catch any drippings that spill over.
-Put the prime rib in the oven and turn the oven down to 200 degrees.
-How long do you cook it for???  Who knows..  I have usually done this recipe with about a 11-14 pound hunk of meat. It usually takes about 3 hours for those to cook. Cook the roast until it reaches 124 on your thermometer.  (Don't freak out!!)  Take the roast out and cover it with tinfoil until the temperature stops going up.
-As you are waiting for the roast to finish cooking on the counter... crank your oven up to 500 degrees.
-When the temp stops going up, place the uncovered roast in the oven again for about 10-15 minutes.  This is to get a nice crust on the prime rib. Not to mention your place will smell amazing and people will be drooling.
-After the 10-15 minutes are up, place the roast on a cutting board and let it sit for a couple of minutes covered.
-Cut the prime rib in to pieces a little larger than an inch and you have one hell of a meal on your hands.

**This should get most of the prime rib done to the same temperature.  If you like your prime rib so that it is a little more al a carte... (many different temperatures throughout the roast) you can cook it the same way you always do.  Just don't get mad when you can't have an end cut done at medium rare.