Simply Succulent Prime Rib Impress your family and friends by starting a new tradition with this simply wonderful prime rib with recipe by Marie Hejl. An easy rub adds mouth-watering flavor to this incredible meal centerpiece! Download Marie's helpful hints about preparing this dish for your next showcase meal!  Prep time: 15 minutes, Standing time: 1 hour Cook time: 1 1/2 to 2 hours Serves 6 to 8 4 tablespoons extra-virgin olive oil, divided 1 (5 ½ pounds) Nolan Ryan Prime Rib Roast, butcher’s cut* 5 medium cloves garlic 2 tablespoons coarse sea salt 3 tablespoons whole black peppercorns 2 medium white onions Directions In small food processor, puree garlic, salt, peppercorns, and 3 Tablespoons oil, until the mixture forms a  loose paste. Place roast bone side down and fatty side up (see photo at left) in a large, shallow roasting pan. Using your hands, rub paste over the top and sides of roast, pressing gently so that the rub penetrates the exterior of the roast. Cover roast loosely with foil and let stand at room temperature for 1 hour. Preheat oven to 450 degrees 30 minutes before putting roast in the oven. Roast for 30 minutes at this high temperature. Reduce oven temperature to 325 degrees and continue roasting for 1 hour. Remove roast from oven. Slice onions into thin rings and spread around the roast. Using tongs, toss rings in the juices in the bottom of the pan. Season onions with salt and freshly ground pepper. Drizzle 1 tablespoon oil over the onions and toss again. Place roast in the oven. For medium-rare, cook 20 minutes or until internal temperature reaches 135 degrees. For medium, cook 30 minutes or until internal temperature reaches 150 degrees. When roast reaches desired temperature, remove from oven and let the rest for 20 minutes. The temperature will rise about 5 degrees while resting. Be sure to keep an eye on the onions so that they don't become overdone as your roast reaches the desired doneness. Cut ties to remove bones. Discard bones or save for beef stock. Transfer roast to cutting board, with the roast standing vertically. Carve roast against the grain (from top down) into ¼ inch thick slices or thicker if desired, and place on serving platter. Gently toss roasted onions in pan drippings and then place around the beef or on separate serving platter. Serve immediately.  If desired, serve with Creamy Horseradish Sauce or Dijon Mustard. *Butcher’s cut (also known as cut and tied, see photo) involves removing the bones and then tying them back on to the bottom of the roast with string. A butcher’s cut roast is easier to carve than a roast with the bones in place. In addition, keeping the bones tied on to the roast while cooking will enhance flavor. If you prefer the butcher’s cut, simply ask your butcher to cut and tie the rib bones to the bottom of the roast. For a 5 ½ pound roast, there will be three to four bones. Recommended Sides Basic Mashed Potatoes Baked Sweet Potatoes Creamed Spinach Marinated Broccoli Salad Maple-Bacon Butternut Squash Canned Yellow Corn Recommended Wines Cabernet Sauvignon with hints of fruit flavors  About Marie: Nolan Ryan’s Guaranteed Tender Meats is pleased to share this recipe from our friend, Marie Hejl. Marie is a self-taught cook who grew up in Austin, Texas with two working parents and three hungry brothers. The focus of her cooking is easy, quick and “healthy enough” cuisine. Today, she is the host of Cooking with Marie, an award-winning cooking show that airs in 80 markets across the nation and several international markets. www.withmarie.com |
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