Beef - Not Just For Hamburgers!

I don't know about anyone else, but beef is not only an everyday meal, but also celebration dinner!  Instead of cooking ham on Christmas, my family prefers prime rib (even though this year we are having Mexican)!  And if we ever need to celebrate, there is absolutely nothing better than a good steak!  In fact, it is tradition that after a good cattle show, we go out to eat at a nice restaurant, and we always order beef!

I recently found an AWESOME recipe for prime rib, and hope to try it out soon.  Make sure to scroll all the way to the bottom to find a great chart on different temperatures for cooking beef!

(Serves about 8-10)

Ingredients:

1 (3-bone) Beef Prime Rib Roast*, about 5-6 lbs.

4 cloves of garlic, peeled, divided use
2 tablespoons fresh rosemary leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons Italian seasoning
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
1 teaspoon Dijon mustard
½ cup olive oil

-Preheat the oven to 425 degrees; line a baking sheet with foil.

-Make 8 small slits into the rib roast (4 on top and 4 on the bottom) about ½” – 1” deep; take two of the cloves of garlic, and quarter them creating 8 smaller pieces; stuff the pieces of garlic into the slits.

-Next, take the remaining 2 cloves of garlic, press them through a garlic press and add them into a small bowl; to the pressed garlic, add the chopped, fresh rosemary leaves and the remainder of the ingredients through the olive oil; mix the ingredients until well combined, and rub this over the rib roast, covering it completely 

-Place the roast fat-side up onto the baking sheet, and place the roast into the oven; cook for 45 minutes at 425, then reduce the heat to 375, and continue to cook for another 30 minutes at which point you will cover the roast lightly with foil, and allow it to continue to cook for an additional 30 minutes 

(http://thecozyapron.com/a-cozy-holiday-herb-crusted-prime-rib-and-savoring-the-flavor-of-a-holiday-splurge/ )