CHRISTMAS PRIME RIB

COOKING WITH CAVCOP

Ingredients;

Prime Prime Rib, dry aged w/bone about 1 bone per 2-3 people.
Sea Salt.
Ground Peppercorns.
Butter.
Fresh Rosemary, Sage, Thyme (and/or).
Shallot and Garlic (optional).

Items;

Butcher Twine
Roasting Pan
Cutting Board
Knife
Bowl
Spatula
Oven
Cooking Timer
Aluminum Foil
Saharan Wrap

Order Prime Rib, pick up 48-72 hours before meal time, pat-down with paper towel, generously salt (it will draw out moisture and soak in), add ground pepper on top of salt, set uncovered in fridge till next day. Make compound butter, by setting butter out at room temperature, and chopping up herbs. Mix chopped herbs and butter well (I like a bit of herbs to where you can really see them mixed in the butter). Put compound butter in Saharan wrap and back in fridge. Next day coat Prime Rib with compound butter, once the butter is room temperature, add any additional whole herbs or garlic between the Ribs and Roast. Tie roast between each set of ribs with butcher twine, tight and cut loose ends off. Its ready to be cooked.

Figure out meal time and do backwards planning, allow for preheating oven, and 20-30 min of resting/cooling (dont cut just out of oven, juices will flow and meat wont be as tender).

Cook for 15 Min at 500 Deg to brown outside and help fat melt.

Cooking time should be about 12-14 min per pound, and a thermometer is best to get the doneness you like. Remove at 115 for medium rare, 125 for medium. The temperature will continue to rise about 10 deg when you tent it with aluminum foil and let it rest 20-30 min.

End pieces are good for people that like well done. You can always cook it more, but cant un-cook it more.

Always better to go bigger and have leftovers, then not having enough.

Use left over ribs for dog treats and or bone broth.

Use left over prime rib for breakfast omelets, or steak and cheese sandwiches for lunch.