Relax Today -- De-Stress ! !

Breathe in through the nose and out through the mouth -- slowly -- you can do this : )  It's Friday - relax.

One of my favorite things for dinner is a nice prime rib roasted with fresh garlic and fresh ground peppercorns .  Serve this with some garlic mashed potatoes (in an earlier post on this site, there was a recipe for garlic mashed potatoes). 

This recipe is easy - the one thing that this recipe doesn't tell you is to let the roast come to room temperature before roasting.  Remember the rule -- never cook a cold steak : )  and this is just rib eye steaks all connected and laying on a bed of ribs.  The other thing that I do is poke holes into the meat through the fat layer on top and poke whole garlic cloves into the meat.  Some people will say not to puncture the fat layer, but not me. 

Of course you can vary your cooking time based on how well done you like your meat.  No matter how well done or rare you like it, there will be plenty of it. 

Enjoy this whenever you like, it's quick enough for any time and you can double or triple the recipe for larger groups.

Charlene


Garlic & Herb-Crusted Prime Rib 
Prep time:  10 min
Total time: 3 hr 55 min

Ingredients

3/4 cup Caesar Dressing, divided (I like Kraft)
1   beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp. chopped fresh rosemary
1 Tbsp.  chopped fresh thyme
2 cloves garlic, minced (plus what you stick into the meat - if you like more garlic)

Directions:

Pour 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate.
Heat oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic.
Brush meat with dressing mixture. Bake 30 to 40 min. or until meat registers 150ºF. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160ºF) before slicing.