This is what we always have for Christmas now instead of a ham. I usually leave the cooking up to Uncle John just because he does it so well. I will bring along a side of homemade macaroni and cheese and there are usually baked potatoes and a vegetable. This meat is so filling, you don’t really need anything more than that. The fact that he can cook it too order to makes it feel like we are celebrating out in a fancy restaurant. Everyone just loves it!
This recipe proves that you don’t have to be a professional to produce a perfect prime rib!
Ingredients
2-3 Rib prime rib roast
Bottle of granulated garlic
Bottle of Schilling Montreal seasoning
olive oil
Heavy Duty aluminum foil
Meat Thermometer
roast rack
Instructions
Making Prime Rib at home is so easy, just do it.
Remove roast from package, rinse, pat dry.
Place on aluminum foil
Liberally coat with olive oil
Turn roast so bottom is up and begin sprinkling granulated garlic on bottom then sides and top.
Rub garlic in well.
Pour more oil over roast, work in with garlic.
Heavily sprinkle Montreal seasoning on all sides of the roast. You can see the amount is very liberal and once it is sprinkled on pack it down.
Push meat thermometer into middle of the roast, just past the middle closer to the bone.
Wrap foil around the roast allowing thermometer to show. Place on rack so it is easy to take from the oven or off the grill.
This was cooked on the closed bbq grill over indirect heat about 2 hours at about 350 degrees and removed when the meat temperature read 125F.
It should be allowed to set (rest) for about 20 minutes in the wrapped foil. Watch for the temperature to 140-145 just over rare to medium rare.
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Quick Tip: Don’t forget to add enough water to make a nice au jus!
Thank you The Heritage Cook for this great photo.
