HARRIS RANCH HOLIDAY PRIME RIB ROAST

9-10 lb. Harris Ranch prime rib roast (4-bone)
2 tbsp. minced fresh garlic
2 tbsp. crushed black pepper
½ cup course salt (sea salt or Kosher)
½ cup fresh chopped rosemary

Preparation:
Preheat oven to 350º F. Mix above ingredients and coat top of prime rib evenly (under cap). Place beef roast (fat side up) on roasting rack or shallow roasting pan to catch juices. Roast in oven until meat thermometer reads five degrees below desired doneness; (135º for rare, 140º for medium rare, 155º for medium). Allow roast to stand for 15 to 20 minutes before slicing. During standing time, the temperature will continue to rise (about 5º) and reach the desired doneness. Slice to desired thickness and serve with au jus and horseradish.
Serves 8 to 10.

Try one of our savory Harris Ranch topping suggestions on your Holiday Prime Rib Roast. For additional recipes, visit the Harris Ranch Online Chef page at www.harrisranchbeef.com/info/recipes.html.

Slivered Garlic and Onions
http://www.harrisranchbeef.com/info/recipes/garlic_onions.html

Cabernet Reduction
http://www.harrisranchbeef.com/info/recipes/cab_sauce.html

Sautéed Onions
http://www.harrisranchbeef.com/info/recipes/sauteed_onions.html

Happy Holidays, Enjoy!

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