Many people love this national day because they can eat a big, thick, juicy cut of prime rib and recipes to share for a popular USDA graded cut of meat that’s eaten on major holidays such as Christmas, while most graded US Choice or Select is sold at supermarkets.
What we have here is a Strip House Prime Rib recipe, courtesy of Chef John Schenk, which serves 10-12 people. The prep time is about 40 minutes. The cook time is 3 hours.
1. Preheat your oven to 400 degrees.
2. Wrap garlic in aluminum foil. Place in preheating oven and allow garlic to roast for 30 minutes.
3. While the oven is heating pull the roast out of the refrigerator (should be about 30 minutes before you are going to cook it). *Meat that roasts at room temperature will cook more evenly.
4. Season the roast with the salt and pepper making sure you really work the seasoning with your hands all over the flesh of the meat.
5. Remove the garlic from the oven. With a spoon remove garlic cloves from head of garlic and place into a food processor. Puree garlic until smooth.
6. In a medium bowl whisk together the Dijon mustard, roasted garlic and herbs.
7. Take the garlic mustard rub and coat the rib in a thin layer all over the roast.
8. Place large rack insert into a large roasting pan and lay the meat bone side down. Carefully place pan into the bottom rack of the oven and let the Prime Rib roast for 30 minutes at 400 degrees. Lower the temperature to 300 degrees and allow to cook for 2 1/2 to 3 hours. Test internal temperature of the meat after two hours. When prime rib is done it should read 120 degrees in the thickest part of the meat.
9. Once the roast comes out of the oven cover it with foil and let it rest for a solid 20 minutes before slicing.
Prime rib is best served with a good bottle of red wine, such as Merlot, Cabernet Sauvignon, or Burgundy.