Here were are at another Easter weekend. It’s customary to make an extra special family meal to celebrate this holiday. This time around, Nelson had roast on the mind! He purchased a beautiful Prime Rib Roast from one of our local grocery stores.
Nelson loves this cut of meat because it’s perfectly marbled, has just the right amount of fat content for flavour, and when cooked properly is incredibly juicy and tender.
The day started pretty lazy. Nelson prepped the prime rib and then took Michael to complete this year’s go-karting registration and to browse for some new equipment. This took up a bit of the morning.
Before leaving, Nelson let the prime rib rest to reach room temperature. He says that helps the roast cook more evenly and helps make the final product more tender.
Nelson then prepped the prime rib with his garlic and herb-seasoning mix. He placed the roast in a very hot oven for a few minutes and then lowered the temperature to cook slow and low. I stayed home tending to the oven while the boys were away doing karting stuff.
In addition to the go-karting registration, Michael got a brand new helmet–it’s florescent green–I mean, it’s bright! There’s a good chance that astronauts on the space station will be able to spot him racing. 🙂
Nelson had left me with some instructions to steam Parisian potatoes. The roast came out just as the the boys arrived. Nelson let the roast rest to let the juices flow back in through the meat and finished making the gravy. Shortly after we were sitting down to a fantastic lick-your-fingers kind of meal! We were all stuffed for hours.
Note, this roast is typically eaten a bit more on the medium rare side. Nelson left it in just a little bit longer because as a family, we all enjoy medium more. Feel free to stop cooking the roast a bit earlier if you prefer medium rare (to achieve that, the steps below are the same, except you’ll want to remove the roast when it reaches an internal temperature of 130 ºF).
- 6 Lbs Prime Rib Roast Beef
- 8 cloves of garlic cut lengthwise into about 3 slivers each
- ¼ cup extra virgin olive oil
- 1.5 tsp course sea salt
- 3 tsp fresh coarsly ground black pepper
- 3 tsp fresh thyme chopped fine
- 1.5 tsp fresh rosemary chopped fine
- Place the meat on a rack inside a roasting pan and let the meat sit for one to two hours to reach room temperature.
- Pre-heat the oven to 425 ºF.
- With a thin sharp knife, cut into the meat and place a sliver into the whole. Repeat this step all around the meat until all garlic slivers are used.
- In a small bowl, mix the olive oil, sea salt, black pepper, thyme and rosemary. Pour the mix over the meat one spoonful at-a-time and rub the mixture into and all around the meat until all the mixture is used.
- Place the meat inside the hot oven and let it cook on high for 15 minutes.
- Lower the oven to 300 ºF and let it keep cooking. Using an oven thermometer with a probe, check the internal temperature after about an hour. The entire process could take up to around 2 to 2.5 hours. Cook until the thermometer reads 140 ºF (130 ºF for medium rare). Note never leave the oven door open for long while measuring to avoid loosing heat.
- Remove the meat from the oven and let it rest with aluminum foil tented over the meat. This insures that the juices flow back into the meat and prevents it from becoming dry.
- Cut thin slices and serve with your favourite sides and gravy.