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Outrageous Prime Rib

I served this on Christmas Eve and people are still talking about it. Don’t wait until then, serve it just because! It’s delicious with broccoli rabe, and cauliflower or potato puree.

Ingredients:

One 7-8 pound prime rib (3-4 ribs)
Beef & Burger Herb Rub
One 750 ml bottle red wine or 3 cups beef stock

reheat the oven to 450°F. Sprinkle the meat liberally on both sides with the Beef & Burger Herb Rub. Place in a roasting pan, cover loosely with plastic wrap, and let stand at room temperature for up to 1 hour. Remove plastic and place the pan in the center of the oven and roast for 15 minutes. Reduce the heat to 350°F and continue to cook for about 1 hour and 30 minutes until the internal temperature reaches 125°F. Transfer the prime rib to a warm platter and loosely cover with foil. Let rest for 25 minutes before slicing.

While the meat is resting, set the roasting pan on the stovetop. Skim off any fat, add the wine, and bring to a boil over medium-high heat for about a minute, scraping up the bits from the bottom of the pan. Reduce heat and simmer for about 10 minutes. Serve the reduced pan juices with the prime rib.

Serves 6

Used in this recipe:

Herbed Beef & Burger Rub