Tasty Tuesday: Oven Roasted Prime Rib

This is a recipe that is easy but the taste will blow you away!!!!

1 Onion Rough Chop

2 Stalks of Celery Rough Chop

3 Large Carrots (unpeeled) Rough Chop

7-8 Lbs of  Prime Rib with the Bones (ask your butcher to remove bones and tie them back on with twine this is important for flavor)

6 Tbs of kosher Salt

3 Tbs of black Pepper

2 Tbs of Granulated Garlic

2 tsp of Cumin

2 tsp of Dried Thyme

2 tsp of Dried Basil

4 Tbs of Paprika

1/2 Cup of Olive Oil

You will need temperature gauge for this recipe (do not guess on internal temperature)

Preheat oven to 375 degrees

Start by mixing all the spices together and add the Olive Oil to make a wet rub.

Rinse Prime Rib with water and pat dry.

Use all the we rub and make sure all sides, top and bottom of the Prime Rib is covered.

Place Carrots, Onion and Celery in the bottom of a roasting pan

Put the seasoned Prime Rib on top of the cut vegetables.

Cover the pan with a lid or tin foil.

Place in oven and set time for 1 hour.

After 1 hour reduce heat to 300 degrees, uncover and cook until the prime rib reaches an internal temperature of 125 degrees (for Medium Rare) 135 for medium and 145 for medium well. The meat will start to brown on top if it starts to get too dark loosely cover with tin foil and continue to cook.

After Prime Rib has reached your target temperature remove from oven and allow it to rest for 30 minutes on top of the stove or counter top. This step is important because it allows the juices to settle and the meat will continue to cook as it sets.

Remove twine and lift Prime Rib off the bones and slice to desired thickness.

Serve with Mashed Potatoes and a vegetable of you choice.