Normando’s Prime Rib

So for Heather’s Birthday dinner, and Christmas dinner, but really Heather’s Birthday dinner, but really Christmas dinner….Normy and me cooked a FABULOUS meal for Heather, her boyfriend and Family. I went through some recipes and ran them by Heather and asked what sounded good to her check out what we made…

Normy was in charge of the meat!

A HUGE THANK YOU to Heather’s Dad, Steve for letting us use is awesome kitchen and for letting us try the best wine’s I have ever tried in my life!

So when we went to California, I brought my apron cause I knew I would be cooking and I didn’t know if Heather had an Apron. So Since Normy was cooking the meat and it splatters, Normy didn’t want to get his clothes all greasy so he asked to borrow my apron. So when he put it on I said he had to be the person, who’s name was on the apron, so this is what he did…
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Oh he know’s me oh so well…
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OK now get to cooking Normy and get your meat cooking!

1 whole Rib Eye Roast (Bone-in Prime Rib) Pioneer woman says a 14 pounder but we did an (almost) 9 pounder and that fed 7 people and still had a lot left over…
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4 Tablespoons Olive Oil
1/2 cup Kosher Salt
4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup Minced Garlic

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)
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Normy likes to play with his meat!
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Sear both halves in olive oil over very high heat until nice dark golden color.
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Place tricolor peppercorns into a bag, crush pepper corns with a rolling-pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
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Pour olive oil over the rib loin
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and pour on the rub mix. Pat slightly to get it to stick to the meat.
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Look at my MEAT!
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Roast for 20-30 minutes at 500 degrees,
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then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
OK get this thing off of me!
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NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
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Remove from oven
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and let rest at least 20 minutes before slicing.

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and when making prime rib you CAN NOT forget the horseradish!
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He did such a Good Job!
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