_It suddenly hit me yesterday when we were making our Prime Rib Roast
that perhaps some of you don't know how to make a perfect Prime Rib Roast!
We can do it with our eyes closed now...and it's always delish!
And that's why I'm sharing!
Last night's dinner was in honour of Maureen (It's All Connected)
because she was celebrating her special birthday!
(I won't tell you how old she is...I'll leave that to her blogging, but she doesn't act her age
....at all!  She's so young at heart!)
_Her sister Lynn (2 be cherished etsy shop) joined us with her husband Paul and
Lynn baked the cake for Maureen.  Take it from me...it was super yum!
Not only can she knit beautiful baby clothes, but she can BAKE!

So....onto the Prime Rib Roast!
Easy peasy!

Start with a luscious raw Prime Rib Roast.
I prefer the Chef's cut (which I thought this was...but it wasn't)
Chef's cut is when they cut the bones off and tie them back on and it makes it
much easier to deal with after being roasted.
_I prefer to do the next step the night before, but it can also be done
the morning of your special meal.

I like to rub the roast with sea salt and coarse pepper.
Then I make a marinade for the beef roast.
All I used is fresh herbs chopped finely.
Chop up Thyme, Rosemary, Basil, Sage, Oregano and most especially
Tarragon!  You can put whatever herbs you prefer, more or less of any.
I usually end up putting about 1-2 Tbsp of each into a measuring cup.
_Just like so.....
Can you see all that wonderful minced garlic in there?
I'll let you in on our secret.
I've had this wee chopper since my youngest daughter, Megan, was born....
22 years ago and it's still working like a charm!
We primarily use it for garlic and have tried other choppers (when we had our
trailer up north, we searched for another) but they don't work as well!
We just peel and throw into the chopper and within seconds....chopped garlic!
_Okay...so once you've added your chopped garlic to the measuring cup,
pour in approximately 1/2 to 1 cup of olive oil and the same of
really good red wine (or I've used port...depends on my mood!).
Then I usually add about 1/3 cup of nice rich balsamic vinegar.
Add some more coarsely ground pepper and stir.

Then, get an extra large ziplock bag and put the roast inside it.
Pour the marinade on top of it and press the air out as best you can.
_Make sure you disperse the marinade all over the roast by rubbing it and
turning it until it seems to be covered by the marinade.
Put into fridge until about an hour before roasting, turning whenever you
think of it...the more you turn, the more tender your beef will be!

Here's the secret part....
Set your oven to 450F and bake the roast in a large roasting pan (pour the marinade all over it when you place it in the pan) or use a large pot
like we do  large cast iron dutch oven with no cover for 25-30 minutes.
Do not cover.
Then, turn your temperature right down to 200-250F and roast until
a thermometer inserted reads 145F(Rare) to 170F (Welldone).
Uncovered still.
We like to roast it until it's about 155, but some people don't
like the sight of blood, so we'll cook it to 160-165 when those particular
guests are over.
This roast was cooked to 163F and then we took it out and tented it
with tinfoil.
It was very tender and delicious!
And here....was our dinner spread.....
Succulent Prime Rib Roast
Yorkshire Pudding
Mashed Potatoes
Green Salad with Homemade Balsamic Dressing
Green Beans sauteed in butter, garlic and spices
and of course...gravy (forgot to take a photo!) and lastly....the cake
you viewed above for dessert!

I love cooking for good friends & family!
Do you think you'll try this version?
You should!!!

(no printable recipe with this one...because it is rather off the cuff so to speak)