This holiday season a prime rib roast makes a striking centerpiece for any traditional holiday meal with your family.
Patricia Bonilla, the owner of Lunacon, would like to share her recipe that is surely enjoyed by her family members during celebrations.
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SERVINGS: Party of 12
YIELD 1 (13 lbs.) prime rib roast
Note: Make sure your prime rib has well distributed body fat on the meat to create a golden layer effect onto your Prime Rib Roast.
- 13 lbs. of Prime Rib Roas
- 2 teaspoons of (Kosher Salt)
- 2 teaspoons of Trader Joe’s 21 Seasoning Salute
- 2 teaspoons of Trader Joes Provence Seasoning
- 1 teaspoon of Trader Joes Onion and Garlic Seasoning
- 2 teaspoons of Fresh Sage
- 2 teaspoons Fresh Rosemary
- 2 teaspoons Fresh Thyme
- 14 cloves of Fresh Garlic
- 1/2 cup of blended fresh red onion
- 1/3 cup of Olive Oil
- Pepper to taste
- Take the prime rib out of the fridge one hour before you’re ready to cook it. Let it sit at room temperature for an hour.
- Slice and separate the fat from the meat of your prime rib, this is for us to coat the rub mixture into the inner parts of the meat. Allow some fat to remain attached to the meat at the end so you can roll it after coating it with the rub mixture and securing it with a toothpick.
- Preheat the oven to 400˚F.
- In the meantime, smash together the fresh garlic cloves and Kosher Salt in a mortar and pestle. Take it out and in a small bowl, mix it together with the other rub ingredients Trader Joe’s 21 Seasoning Salute, Trader Joes Provence Seasoning, Trader Joes Onion and Garlic Seasoning, fresh sage, fresh thyme, blended fresh red onions and pepper. Add 1/3 cup of olive oil into the mixture and mix well.
- Rub the mixture onto the Prime Rib. Make sure all parts of the fat and meat are well coated to make it more flavourful.
- Roll up the 13 lbs. Coated Prime Rib (with the fat-faced up) and secure it with a toothpick
- Let the seasoned prime rib seat for about 2 hours or overnight (ideally) for the flavour to soak up the meat.
- Place the prime rib in a roasting rack with the fat-faced up.
- Pre-roast the prime rib at 400˚F for 30 minutes to seal in the juices, then reduce the temperature to 350˚F and cover the meat with an aluminum foil to prevent the fat from burning and cook 3 hours more for (medium rare) and additional 30 minutes for (well done).
- Cool and Slice the Roast. When the prime rib roast is done to your liking, remove it from the oven, and remove the toothpick. Let it seat for 20 minutes before slicing. When ready, slice the roast as thinly as you prefer, and serve immediately. Enjoy!