*Based on a 18 lb Prime Rib Roast
Adapted from a previous post 3 years ago...worth sharing again....
Pine Creek Style Meat Rub:
2 tablespoons Kona Coffee Spice
2 tablespoons Garlic Salt
2 tablespoons Worcestershire Pepper
Preparing the Meat:
1. Allow the meat to come to room temperature before cooking. This helps the meat to reach the correct temps while cooking. Set out on the kitchen counter, still wrapped, for 2 hours before you prepare for cooking. Using this method allows the meat to cook more evenly throughout the roast.
2. After 2 hours, unwrap and rinse meat in cool water. Pat the roast dry with paper towels. Turn the oven on at 450 degrees, to preheat.
3. Place bone side down on a baking sheet or roasting pan. Cut small slits across the top of the roast (see the picture above). Insert garlic bulbs in a few of the slits, (use as desired for taste).
**(I buy garlic bulbs at Costco they come in a large package but they are divided into small sections. I freeze them using them as I need. It works well.)
4. Rub olive oil, (Lucero is a local company, I used their garlic infused olive oil), over the roast including the ends. Then apply the meat rub, recipe below:
5. Cover the top, sides and ends with the meat rub.
6. Sprinkle roast with course salt covering the top.
*The salt helps the meat to retain it's juices. Course salt dissolves slower, blending the flavors with the meat.
You are ready for the OVEN!
7 ribs, 16-18 pounds
15 minutes at 450 degrees
Then lower the oven, to 325 degrees, for 3 to 3 1/2 hours
Every half hour or so, baste the ends with the drippings. *Baste once across the top, just before you remove from oven. Insert the meat thermometer into the meat, the thickest part of the meat, not touching the bone, 1/2 hour before done, checking for temperature. When the temperature reaches 120 degrees, remove the roast from the oven. Let roast REST for 20-30 minutes, every important. Cover with foil while resting. Resting time allows the juices to penetrate the roast adding flavor to the meat.
*Save drippings for your gravy!
**Prime Rib is traditionally served as a juicy, rare (to medium) piece of meat. Rare meat is cooked 120-125 degrees and has a bright red center that grows to a slightly pinkish color towards the exterior.
"Pine Creek Style Prime Rib"
Enjoy your Holidays...Plan ahead with Style....
Love, Like & Share with Style!