This year, I did mix it up. I made my delicious Potatoes and Onion Gratin instead of mashed potatoes but that was the only difference. I also made some asparagus and we had cheesecake for dessert. Yummy.
I do admit that a Prime Rib Roast is expensive. A two bone roast will cost around $50+ dollars and a three rib roast is about $75+ and so on. But, in reality, it is actually a deal. A two bone rib roast lasts us a couple of days. We have leftovers for at least 2 days. Besides, having another full meal, I make hash, tacos and stroganoff. If you have a family, a two rib roast will serve 5-6 people easily with sides. So when you break that down, you are only spending about $10-$12 per person for a very fancy meal.
And it's easy to make. I know for the longest time I didn't want to touch a prime rib roast because I was clueless. And the first year I tried, I overcooked it. The second year, I made it too rare. Ultimately, I started using a good meat thermometer and mastered the roast. You absolutely need a good meat thermometer. You want it to be medium rare to medium. If you let it go medium well or well done, you will have taken all the flavor out. For those squeamish about rare meat, remember the outside parts will be more well done.
Anyway, here is my recipe. You can mix it up a little but if you follow the directions and get a good meat thermometer, you will have a wonderful meal for any special occasion.
Start out with a good piece of meat. I had a two bone rib this year. Conventional wisdom says to age it in the fridge for a few days but I get squeamish about leaving meat in the fridge for days. So I actually take it out a few hours before cooking and wrap it in paper towels. I keep changing the paper towels every hour or so. You are drying it out. It will make the outside crispier.
You want a good cap of fat on the meat. This meat did not have a good fat cap but it was the last one in the grocery store so beggars can't be choosy.
Take the roast out of the fridge an hour before cooking. You want the meat at room temperature. That is so when you toss the meat into a very hot oven, it doesn't freak out and shrivel up. So keep it wrapped in paper towels and leave it out to get to room temperature. It won't go bad.
Once the meat is at room temperature, unwrap the rib roast and start cutting little slits into the top and the sides. Make the slits deep enough to stuff in a whole garlic clove. You can season the slit with salt and pepper and then slip in the clove. I usually add about 12 cloves depending on the size of the rib roast.
Then season the roast. I use Penzey's Prime Rib Rub. This is the best thing ever!! I suggest going online and grabbing some of this rub. If you don't have it, you can make your own with a variety of spices or just salt and pepper the meat. But make sure you get seasoning everywhere on the roast.
Put the roast into a baking dish and place into a 425 degree oven for 15 minutes. Then after 15 minutes turn the oven down to 325 degrees and cook. I cannot tell you how long because it will depend on the size of your roast. My two bone roast took about 2 hours. The only thing I can tell you is get a good meat thermometer. I know, I already said that but it will save your roast.
For rare, you want the meat around 130 degrees, medium rare about 135 degrees, medium 140 degrees, medium well about 145 degrees. You DO NOT want to cook this piece of meat well done. It will ruin it. Now, go on the internets and double check the temperatures because I am sort of willy-nilly. But this is what worked for me on a two bone roast.