Subj : 4/27 Nat Prime Rib Day 4
To   : All
From : Dave Drum
Date : Fri Apr 26 2024 16:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Piccolo Pete's Prime Rib
 Categories: Beef, Herbs, Wine, Vegetables
      Yield: 9 servings
 
    1/4 c  Coarse ground black pepper
      3 tb Dried basil
      2 tb Dried oregano
      1 tb Dry mustard
  1 1/2 ts Celery salt
     15 cl Garlic; coarse chopped
      5 lb Boneless prime rib roast
  1 1/2 c  Dry red wine
 
  Position a rack in the center of the oven and set @
  200ºF/93ºC.
  
  In the bowl of a food processor, add the pepper, basil,
  oregano, mustard, celery salt, and garlic, and process
  to a fine paste; set aside.
  
  Using kitchen twine, tie the meat securely at 1"
  intervals, then place in a roasting pan. Pour the wine
  into the pan and cover tightly with foil. Roast until
  an instant-read thermometer inserted into the thickest
  part of the meat reads 105ºF/40ºC, 2 1/2 - 3 hours.
  
  Remove from oven and increase oven temp to 500ºF/260ºC.
  
  Uncover the meat and rub the roast all over with the
  reserved spice paste. Return to the oven and cook,
  uncovered, until the meat's internal temperature reaches
  120ºF/49ºC, 15-20 minutes more. Set aside to rest 20
  minutes before slicing. Serve hot, with warm pan
  drippings on the side.
  
  Yield: serves 8-10
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... After all is said and done, a lot more has been said than done.
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