It is a weeklong birthday celebration at the ranch. We like to go all out for birthdays. Nothing better than to surprise the Cowboss with few unexpected, non-requested presents and of course great dinner or two or in this year’s case.. three great dinners.
We had family over on Sunday to watch the game. Go Broncos! Well, they didn’t win, but there is always next time. Our new smoker arrived a few weeks ago and since then the Cowboss have been producing culinary wonders. Smoked ham and chicken, pork green chili nachos, carrot cake, well you get the picture here. Nobody leaves the 3T Ranch hungry!
But the awaited meal was delivered on the actual birthday night. We have been saving the Prime Rib Roast for this special occasion. I was a little nervous, little intimidated and very excited. I sure didn’t want to mess up this meal! I have read through at least 10 recipes, bought a new meat thermometer and finally went for it!
Our prime rib roasts are about 2 lbs, perfect size for the four of us, second helpings and steak and egg breakfast in the morning.
Prime Rib Roast
- 3T Ranch prime rib roast bone in- 2lbs
- 3 rosemary sprigs
- 3 thyme sprigs
- 5 garlic cloves – minced
- 2 tablespoons of salt
- 2 tablespoons of crushed peppercorns
- 2 tablespoons of olive oil
- Horseradish sauce:
- 2 tablespoons of horseradish
- 1&1/2 tablespoons of mayo
- 2 dashes of Worcestershire sauce
- Preheat oven to 500 degrees. Pour olive oil all over the roast and rub it like you mean it!
- In a bowl put together chopped up rosemary, thyme, garlic, salt and peppercorns. I have used our small handy dandy mini food processor, but you an certainly chop it up as well. Mix it together and rub it all over the meat. Press the mixture into the meat.
- Put the roast onto a rack in a roasting pan and cook it at 500 degrees for about 15 minutes. This will give the meat a nice crust.
- Lower the temperature to 250 degrees and cook the meat for another hour or until the thermometer is about 140 degrees.
- Our beef is grass fed/grass finished, therefore, very lean. The cooking method should always be low and slow!
- Let the meat rest for about 10 minutes and make sure to cover it with foil. You don’t want the tasty juices to run all over your cutting board.
- I have served this culinary wonder with popovers and wild rice.
- Mix the horseradish sauce and serve!
I would say, I made my guys pretty happy. After all, the prime rib was really easy to make. Happy Birthday Cowboss!
P.S. Whiskey tasting dinner is coming up on Thursday. Not a bad week for the birthday boy! Stay tuned for whiskey finger licking recipes!