This month Fred Recommends Prime Rib for dinner accompanied by a bottle of our Weibel Family Cabernet Sauvignon!🍷 View Fred’s favorite recipe below and stop in the tasting room to pick up a few bottles or click here to purchase online!
For the Roast:
- 7 lb beef prime rib (bone-in), boned and tied
- 3 1/2 tsp sea salt, divided
- 1/2 Tbsp black pepper, freshly ground
- 1 tsp fresh rosemary leaves, minced, from 1 sprig or 1/2 tsp dried rosemary
- 1/2 tsp fresh thyme leaves, mnced, from 1-2 sprigs, or 1/4 tsp dried thyme
- 6 garlic cloves, finely chopped
- 3 Tbsp olive oil
How to Make Prime Rib:
- Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with rack in the lower third of the oven.
- Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
- Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 15 minutes.
- Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well.* This 7 lb roast baked at 500˚F for 15 minutes then at 325˚F for 1 hr 30 minutes for medium doneness.
- Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
*Meat internal temp will continue to rise 5-10 degrees even after it’s out of the oven so don’t over-bake.
Recipe Courtesy of Natasha Kravchuk