Central Market has the most awesome butchers. I was going to make my life easy and buy a boneless prime rib, but they didn't have any the right size so I bought a bone in and the sweet man cut the bones off for me and then tied them back on so we will have AWESOME flavor AND the ease of boneless with a BONUS of the bones for a GREAT stew too.
PLUS this market has some great deals and fun new things to try. There was a demonstrator for these salad dressings and I was really hungry so I tried the salad they were offering and it was really good! I picked up a couple bottles of two different flavors and put them in my cart. As I began to leave she called out to me not to forget my free items. Yep, EVERYTHING besides the 2 bottles of dressings was FREE! A retail value of $26.
This is my go to recipe for prime rib. It never fails!
MARINATED and SEASONED PRIME RIB
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine or Velvet Devil Merlot
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
*2 tablespoons Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons Penzey's English Prime Rib Rub
*1 teaspoon Penzey's OR Savory Spice Shop's Horseradish powder
- Whisk together the wine, water and Worcestershire sauce.
- Place roast in a large plastic bag that has been placed in a shallow baking dish.
- Pour marinade over roast and seal bag.
- Marinate 6-8 hours, turning bag occasionally.
- Preheat oven to 325 degrees.
- Place sliced onions in bottom of roaster.
- Drain roast and discard marinade.
- Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off. At this point wash your hands to remove the excess oil also so the rub will go on better.
- Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
- Sprinkle rub mixture over roast until well coated all the way around.
- Place roast, fat side up on onion slices.
- Insert oven thermometer.
- Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
- Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees.
DO NOT SKIP THE RESTING PHASE!!