Christmas Dinner - Prime Rib

My husband's family has been having Prime Rib for Christmas Dinner for many years now. I think the first time I ever had it was our first Christmas together, right before we were married. Our first Christmas here in Utah, I went to the grocery store and just happened to see a Prime Rib Roast, and it was on sale! So I thought I'd try it out! I searched everywhere for recipes, called his mom and searched some more. I put together my own recipe with all the info I acquired. It turned out DELICIOUSLY! So delicious in fact, we had it again for our Anniversary/hubby's bday dinner. I love love love Turkey at my mom's on Christmas, but this is so tasty also!
And don't be scared, it's really no harder than cooking a regular roast, or even a turkey!
I usually side it with my YUMMY Dutch Oven Potatoes and a green salad... and of course, Apple Cider! My mouth is watering......

If you're going to make it.. check around. A Prime Rib roast could cost you close to $50, if not more, UNLESS you can find it on sale! $30 is a GREAT price for a roast of this magnitude and deliciousness. And you really do need to find at least 6lbs. It just doesn't cook right with anything less. But if you're like my husband, he slices each piece closer to an inch thick... and it disappears quickly! :) Enjoy!


Ingredients:

at least 6lbs Ribeye bone-in roast, chine bone cut off and tied back on (usually already done by the butcher)
3 garlic cloves, minced
sea salt, or kosher salt (gotta be chunky!)
freshly ground pepper
olive oil
3-5can beef broth


Instructions:


Allow roast to sit for 2 hours, at room temp, before cooking.

Heat oven to 450.

Combine garlic, salt and pepper. Rub oil all over roast, and cover with salt mixture. Place in roasting pan with 1/2can beef broth and place into oven for 20 min.

Add more broth every 30-45 minutes, as needed.

Turn oven down to 325 and continue cooking until meat thermometer reads 150 (for medium). Take roast out of oven, tent with foil and allow to "rest" for at least 20 min, or until thermometer reads 160. Clip wrapping and carefully slice into steaks 1/8"-1/4".

Place roasting pan on stove top and boil juices and remaining broth (or add water); using a wooden spoon, scrape up bits on bottom of pan. Add flour or cornstarch mixed in a cup of water to thicken, if desired.