Ingredients
- 1 101 rib or an export rib or a rib eye lip on
- 1 cup of dry whole rosemary
- 1/2 cut course black pepper
- 1/3 cup granulated garlic
- 1 box Kosher salt
Directions
If using a 101 rib separate the fat cap and pour in the pepper garlic and rosemary if not cover the top of the rib with the herbs and spices then while the rib is in the pan it is to be roasted in generously cover the rib with the kosher salt.
Place the rib in a preheated 350 degree oven. Using an accurate meat thermometer Roast the rib until it reaches 110 degrees for rare 120 for med-rare 130 for medium and 14o for well in the center of the thickest part of the rib. When the rib reaches the desired temp and is taken from the oven the temp will continue to climb another 10 degrees. As a caveat the above temps are not HACCP recommended temps but the are accurate for r, mr and so on.
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Submitted 6/13/05.
Source: Rick Wagenblat
Submitted By: Timothy Banning
dlachez@earthlink.net
Herb roasted Prime Rib