Prime Rib for Our Christmas Eve Dinner!

  This is the roast beef of your dreams... 😉The ends will be medium-well, and the center will be beautifully medium-rare, giving everyone what they prefer.   Tradition here in our family is succulent mouth-watering prime rib for Christmas Eve dinner! Prime Rib for a holiday dinner is a serious investment, a chunk of money goes into it, and when we’re paying that much, you truly don’t want to mess it up. What we want is a tender, juicy, perfectly medium-rare roast. Here’s how to do it...  This 4-rib roast weighed about 7 pounds.   The butcher trimmed a large part of the fat off, then cut the bone off and tied it back together with the roast for easier slicing ~ making it a great cut of Prime Rib, or Standing Rib Roast.  Ummm, mmm! Use an instant-read thermometer, some kind of meat thermometer is essential!  The best way to cook a rib roast is by temperature, not by time. Choose your method for roasting:  low and slow, or high and brief. I choose low and slow because that 350° oven is just right for cooking other dishes alongside the roast ~ most vegetable dishes need 30 to 60 minutes at 350°. PrintWith ImageWithout ImageSUCCULENT PRIME RIB ROASTServings: 4-6Prep time: 2 H & 10 MCooking time: 1 H & 29 MTotal time: 3 H & 39 MPrime Rib for a holiday dinner is a serious investment, a chunk of money goes into it, and when we’re paying that much, you truly don’t want to mess it up. What we want is a tender, juicy, perfectly medium-rare roast. Here’s how to do it...IngredientsThis 4-rib roast weighed about 7 pounds. The butcher trimmed a large part of the fat off, then cut the bone off and tied it back together with the roast, for easier slicing ~ making it a great cut of Prime Rib, or Standing Rib Roast.Use an instant-read thermometer, some kind of meat thermometer is essential! The best way to cook a rib roast is by temperature, not by time.Choose your method for roasting: low and slow, or high and brief.I choose low and slow because that 350° oven is just right for cooking other dishes alongside the roast ~ most vegetable dishes need 30 to 60 minutes at 350°. For Medium-Rare: It has a red, warm center... 2 hours before roasting: Pat the roast dry with paper towels. In a small bowl, make a paste of: 6 garlic cloves, minced 1 tablespoon kosher salt 1 tablespoon coarsely ground pepperMethodRub paste evenly over the meat and set the roast, rib side down, in a shallow roasting pan and place in the oven.Let the meat come to room temperature, about 2 hours.Preheat the oven to 350°.Roast for 16 to 18 minutes a pound, to an internal temperature of 120 to 125° for rare.Remove roast from oven and cover loosely with aluminum foil.The roast will finish cooking as it rests for at least 15 minutes, and its internal temperature will rise to 130 to 135°, medium-rare.This sitting time is important to hold in the juices and flavor for perfect medium-rare prime rib.Slice and transfer to a meat platter.I serve Prime Rib with Caesar salad, Scalloped Potatoes w/Cheese (not Au Gratin), Succotash, Buttery Green Beans, a relish tray, tasty dinner rolls, and dessert ~ maybe...        You’ll love the beauty and ease of cooking this roast! It’s hard to beat this rosy, juicy meat and tasty au jus!  Enjoy!     ‘Tis the season to wish one another joy and love and peace. Merry Christmas friends!