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Herbed Prime Rib

Tove Hoff BormesTove Hoff Bormes Posts: 2
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">fresh basil</SPAN></TD><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">fresh-ground black pepper</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">fresh oregano</SPAN></TD><TD><SPAN class="recipe_quantity">• 1 </SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">kosher salt</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">fresh parsley</SPAN></TD><TD><SPAN class="recipe_quantity">• 10-14</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">prime rib roast (bone-in or out)</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#188</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">fresh rosemary</SPAN></TD><TD><SPAN class="recipe_quantity">• &#188 </SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">chopped garlic</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#188 </SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">fresh thyme </SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 3</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">extra virgin olive oil (can sub veg oil - don"t use regular olive oil)</SPAN></TD></TR>
<h4>Instructions</h4>For the paste:
combine first eight ingredients and mix well.
lightly score the top of the roast, and press chopped garlic into the top and sides of the roast. (If you plan to eat this with other people, I highly recommend wearing rubber gloves when you do this part!!) Spread the paste over the roast, and let roast set at room temperature about an hour (while you prepare the fire will do)
<p>If using smaller chips, soak apple wood chips first, then add to fire. Maintain dome temp at 275-300 degrees. Roast takes approximately 3 ½ - 4 hours to cook at this temp. (Cook to 135 for medium rare. ) Allow roast to rest for a few minutes before cutting <h4>Notes</h4>I serve this with grilled asparagus and whole muchrooms - which take about 5-7minutes on the BGE, at 350-400 degrees. MAN, is this good! <p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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