[dunng]

PRIME RIB

7 lb prime rib
½ cup olive oil
Herb Rub - thyme, rosemary, parsley, tarragon, chives, sage, crushed bouillon cubes, salt & pepper
garlic cloves, sliced
fresh minced garlic
onion, sliced
small red potatoes

Directions:

1.Remove roast from refrigerator 2 hours prior to cooking.

2.Preheat oven to 450*.

3.Pat roast dry with paper towel.

4.Make slits along roast and insert garlic slices and rosemary.

5.On wax paper, combine herbs. Coat roast with oil then fresh minced garlic. Roll roast in herb rub.

6.Put potatoes into a large pot of water. Bring to a boil; add salt. Cook 5 minutes then drain. Score potatoes lengthwise using a fork.

7.Place roast fat side up in metal roasting pan. Roast 15 minutes. Add potatoes with oil, herb rub, and onions; roast 15 minutes. Reduce heat to 325*-350*; cook, turning potatoes every 30 minutes, until meat thermometer reads 120* (about 1 ¾ hours).

8.Remove from oven, cover with tin foil, and let sit for 15-20 minutes. The temperature of the roast will continue to rise the longer it sits.

-Rare 120*-125* Center bright red, pinkish edges
-Medium Rare 130*-135* Center very pink, slightly brown edges
-Medium 140*-145* Center light pink, brown edges
-Medium Well 150*-155* Not pink
-Well Done 160* + Brown throughout