Recipe by Kathi Richards Smith
"This is what I make for Christmas every year, the taste is perfect!"
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1 (7 pound)
bone-in beef prime rib roast
garlic, halved and cut into slivers
1 1/2 teaspoons
chopped fresh thyme
1 1/2 teaspoons
freshly ground black pepper to taste
carrots, peeled and cut into chunks
celery, cut into chunks
onion, cut into chunks
Looking forward to Christmas!
I made a few changes...
I used spicy dijon mustard instead of horseradish
I did not use the carrots, onions nor the celery.
Also I drizzled a little bit of Sesame oil on top.
We had two ducks, a turkey and my roast...
Tell you my roast was the first one gone.....
Oven at 400 C.
Mixed the marination. Put the garlic cloves as instructed.
Put some marination on top... the fat side up and put it in the oven. Till the top part was totally browned.
Removed from the oven and put the rest of marination. And put it in the fridge.
Next day put the beef in the oven without cover for 2.6 hrs. for rare to medium.
Removed from the oven and covered with foil as it kept cooking outside the oven.
This was the best.....!!!!!
I love this recipe! I add 1 Tbsp dijon mustard to the paste and use fresh, finely chopped rosemary. I roast at 475 for first first 30 minutes to get good crust going, turn down to 350 until internal temp is 135. Everybody loved it.
Great recipe. I used whole grain Dijon mustard instead of horseradish, as my family is not one for spicy foods. Nixed the veggies and used all fresh herbs. Marinated it in the paste over night. I had a 6 lb roast, no bones, and it took a little longer than the time listed to cook to where we liked it. Overall, tasted great and will definately do this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Prime Rib Christmas Special
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 465
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