I have learned over the years that if you wait until the day after a holiday you can get the best cuts of meat on discounted or clearance prices. The day after Thanksgiving, I bought a four-pound Prime Rib for less than $15.00. At the price, I did not feel guilty about cutting it into steaks.
If you prefer to cook your Prime Rib as roast, I thought you would enjoy this recipe. If you follow the directions, it will turn out perfect!
Chef Noche's Instructions for Making the Best Boneless Prime Rib Roast
INGREDIENTS
1 Boneless Prime Rib Roast 3 Lb
2 tbsp of olive oil
2 tsp of pepper
2 tsp of dried thyme
2 tsp of salt
10 cloves of minced garlic
Begin by setting the roast in a roasting pan with the fat side facing up. In a separate, smaller bowl, mix together 2 tbsp of olive oil, 2 tsp of pepper, 2 tsp of dried thyme, 2 tsp of salt and 10 cloves of minced garlic.
Spread this mixture over the roast until it is well coated, and let it sit at room temperature for roughly 1 hour. When the hour has passed, preheat the oven to 500 degrees Fahrenheit, and once the oven has been preheated for around 10 minutes, bake the roast inside the oven for 20 minutes. After the 20 minutes, lower the temperature to about 325 degrees Fahrenheit and let it bake for just about an hour to an hour and 15 minutes more. Take it out of the oven when it is done and let it sit for about 15 minutes in order to allow the roast to keep its juices before carving. After carving, it can be prepared in any dish in any way, with an elegant and mouth-watering garlic aroma and taste that will follow it.
The finished roast can be sliced and is excellent when served with a romaine lettuce salad, with crunchy croutons added to provide a breaded taste that will exquisitely complement the taste of the meat and garlic. The salad is best left without dressing, and cherry tomatoes can be added for additional sweet flavor, along with diced sweet onions. The slices of roast can be applied in delicious thin slices, and served with creamed corn on the side along with any other vegetable dish. Peas are a popular choice as the side dish, and asparagus especially will bring out the finer taste that is present in the roast.
INGREDIENTS
1 Boneless Prime Rib Roast 3 Lb
2 tbsp of olive oil
2 tsp of pepper
2 tsp of dried thyme
2 tsp of salt
10 cloves of minced garlic
Begin by setting the roast in a roasting pan with the fat side facing up. In a separate, smaller bowl, mix together 2 tbsp of olive oil, 2 tsp of pepper, 2 tsp of dried thyme, 2 tsp of salt and 10 cloves of minced garlic.
Spread this mixture over the roast until it is well coated, and let it sit at room temperature for roughly 1 hour. When the hour has passed, preheat the oven to 500 degrees Fahrenheit, and once the oven has been preheated for around 10 minutes, bake the roast inside the oven for 20 minutes. After the 20 minutes, lower the temperature to about 325 degrees Fahrenheit and let it bake for just about an hour to an hour and 15 minutes more. Take it out of the oven when it is done and let it sit for about 15 minutes in order to allow the roast to keep its juices before carving. After carving, it can be prepared in any dish in any way, with an elegant and mouth-watering garlic aroma and taste that will follow it.
The finished roast can be sliced and is excellent when served with a romaine lettuce salad, with crunchy croutons added to provide a breaded taste that will exquisitely complement the taste of the meat and garlic. The salad is best left without dressing, and cherry tomatoes can be added for additional sweet flavor, along with diced sweet onions. The slices of roast can be applied in delicious thin slices, and served with creamed corn on the side along with any other vegetable dish. Peas are a popular choice as the side dish, and asparagus especially will bring out the finer taste that is present in the roast.
