Prime Rib Roast
(courtesy of Reed and Mary Simmons. Serves 8)
This recipe was given to the Simmonses from their friend Janet Butler.
The unique roasting method utilized here produces amazing aromas while cooking and an exceptionally juicy and tender roast with a flavorful crust.
1 standing rib roast, about 9 pounds (4 ribs) or beef tenderloin, 3 to 4 pounds
Roast rub (adapted from Holiday Cakes and Cookies magazine)
2 cloves garlic, peeled
1 teaspoon salt
1 tablespoon fennel seeds, finely ground in herb grinder or mortar and pestle
2 teaspoons dried thyme
2 teaspoons black pepper
2 teaspoons olive oil
(For a thicker crust, increase quantities of herbs, garlic, and oil)
On work surface using side of large knife, mash together garlic with ½ teaspoon salt to make paste; place in small bowl. Stir in fennel, thyme, pepper, oil, and remaining salt. Spread evenly over top of roast.
For roast:
Four hours before serving, preheat oven to 375 degrees F. Roast for one hour, then turn oven off and do not open oven door!
After three hours, turn oven on to 325 degrees F. Roast additional 45 minutes for medium rare. At any point, open oven door and use thermometer to check internal temperature (about 145 degrees F, or 150 degrees F at the most for medium rare). When roast is done as desired, remove from oven and let stand for 10 to 15 minutes, allowing juices to settle.
If using beef loin, shorten cooking times to 25 minutes before turning oven off, and 25 to 30 minutes to finish roast.
