Prime Rib Roast

1. Grind up the herbs, salt and pepper in the coffee grinder. Mix with olive oil. (I have a grinder just for grinding herbs and spices.)

2. Rub the herb mixture all over that gorgeous hunk o’ meat. This smells divine. Cover it carefully with plastic wrap and let it sit in the fridge all day or even overnight.

3. If you have a rack to fit your roasting pan, put it in. I use celery sticks for my roasts. Sometimes I go nuts and use carrots, too. That is just the way I roll.

4. Put roast into a 300ºF oven and cook it for 1 1/2 to 2 hours. You should check the temperature. For a medium done roast it should come out when it says 120ºF. You must cover it and let it sit for 20 minutes. This lets the juices spread back out throughout the meat so it doesn’t just pour out all over your counter. The meat will also finish cooking and will end up at medium. (Ours comes out at 117ºF for a rare roast.)

5. You can deglaze the pan with some red wine and butter if you like and pour this over the sliced meat.
I use the leftovers the next morning in a prime rib potato hash. Go have a look for that recipe too.