Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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This great gem was from !

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For those who like it red and juicy this is marvelous meal, soft and sweet from the kitchens of aryia

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So I dont really flaunt it, but Im really into cooking great meals at home.

I just HAD to share this, because this was probably my most memorable meal of the year, except maybe this one roasted garlic chicken thigh dish I made when the power went out.

LADIES AND GENTLEMEN AND EVERYTHING IN BETWEEN

I give you:
20+ ounces of prime cut rib roast, better known as PRIME RIB

Roasted in the oven, with a delicious seasoned rub on the outside.

INGREDIENTS:

MEAT
RUB:
-herbs de provance(ours is a home made blend that uses home grown sage, lavender, thyme, LAVENDER YEP, and one two other things)
-garlic, 2 cloves fresh, plus garlic powder
-onion powder
-fresh ground black pepper
-kosher salt

HOW TO COOK:

1. take that slab of meat out of the fridge and let it warm up for at LEAST AN HOUR
2. Smother that slab in flour
3. Smother that slab in the HOME MADE RUB
4. STICK THAT SLAB IN A ROASTING POT ON A RACK SO IT CAN DRIP
5. Stick that slab in the oven (with step 4 in mind) and roast it at 450 degrees, for 20 minutes
6. Turn oven temp down to 250 degrees, and add a cup each of good red wine, and beef stock to the bottom of the roasting pan.
7. Continue to roast for another hour, our about 18-22 minutes a pound, depending on desired temp. WE LIKE OUR MEAT RED, and it weighed 5 pounds.

Finally, take it out and let it rest, making what ever other veggies and stuffs you want.

TA-FREAKIN-DAH
I LOVE CHRISTMAS <3


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~ From Chris: I happen to love prime rib myself - however, there are a few things Aryia did not mention that are worth considering.

1.) A meat thermometer will let you know how well cooked the meat is on the inside. You cannot just take it out as is and just guess that its ready to eat :P

2.) Nor can you take it out and eat it right from the rack, no matter how tempting that might be. A prime rib needs to REST for at least 5 minutes before serving, otherwise it is a waste of the juices that are on the inside.

3.) And speaking of the juices, do not let those go to waste either. That can be used for gravy or even popovers.