Prime Rib
If you are looking for a fool-proof prime rib recipe this is it! With the use of lavendar and lemons, the richness in flavor and tenderness is just what you are looking for in a prime rib. This is easy and perfect for hoidays, special occasions, or just because.
Ingredients
- 4 lb Prime Rib-Boneless
- 2 Sticks Butter-One Salted and One Unsalted
- 2 teas Lavender Salt
- 1 tbls culinary lavendar
- 1 teas black pepper
- 5 cloves Garlic
- 2 lemons
- 2 heads garlic cloves
- 1 pkg Rosemary fresh from grocery store
- 3 tbsp Thyme dried
- 3 tbsp parsley dried
- 1/4 cup Olive Oil
Instructions
- Pull your Prime Rib out 2-3 hours prior to cooking.
- Preheat oven to 500 degrees.
- remove butter from fridge and allow to soften while you prepare the roasting pan
- In the bottom of the roasting pan place half the package of rosemary, 2 Tbls of Thyme and parsley. Cut lemons lemons in half and place 3 of the 4 lemons in the bottome of the pan. Pour the 1/4 cup of Olive Oil in the roasting pan.
- Cut the two head of garlic in half horizontally and place in the bottom of the roasting pan.
- Once butter is softened all the other half of the Rosemay, remaining tablespoon of thyme and parsely. Add the two teasppons of lavendar salt and culinary lavendar.
- Squeeze the remaing half the lemon and add to the butter mixture.
- Add the black pepper and mix butter rub troughly.
- First, salt ALL sides of the prime rib with coarse salt. Not Maldon, but not table salt. After salting the prime rib, rub the butter mixture on all side of the prime rib and place on the roasting rack.
- 5 min per lb at 500 degrees. Since mine was slightly over 4 pounds I put mine in for 23 min. Then once the timer goes off turn the oven off for two hours. Again, since mine was a bit over I live it in the oven for 2 hours and ten minutes. This is for med. rare, check with a meat thermomator to doube check doneness is where you want it.
- Allow to rest on the roasting rack until you are ready to serve. Cut slices to liking. Remember, not every NEEDS a inch plus thick slice!
Notes
If you have a gas oven you might want to reverse sear the roast since gas ovens lose their heat faster than electric ovens.
Make a gravy out of pan drippings. Add 1/4-1/2 cup flour to the skillet with the pan drippings, I use Wondra flour. It has less of a chance of clumping, quickly whisk as you add the flour. Once it is cooked down a bit add 4-5 cups of Beef Stock depending on how loose or thick you like your gravy.
Tried this recipe?Let us know how it was!