Prime Rib Roast, Pine Creek Ranch Style

Prime Rib, the Pine Creek way.....

*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

Mix well...

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!

Cooking Time:

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"

Had to show off that beautiful Prime Rib...one more time!......
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