Entertain your guests with this unforgettable Garlic Rosemary Peppercorn Prime Rib Roast in partnership with Lava Soap.
I keep rambling on and on about how I need a prime rib on my table for Christmas. However, if you look through my archives you will notice that I don’t have one single prime rib recipe listed. Last year I decided to change that and make one for the site. Once it was removed from the oven my plans went out the window and we dove into that medium rare piece of meat.
So, once again Christmas is approaching and I’m just now getting that beloved recipe posted for you. A prime rib must be medium rare and it must have one amazing outer crust. I started with freshly chopped rosemary and then crushed peppercorns to add to the mixture. It was missing something else and I decided that, like bacon, garlic is great with almost everything. After roasting on a high heat temperature for 20 minutes, I brought it down for a couple of hours to 200 degrees F. for a slow roast.
It was so HARD to not dive in right away after letting it rest. Taking pictures of one of my most favorite pieces of meat takes some patience on my end but the result is so worth it. During the prepping of this peppercorn prime rib roast and after clean up I picked up my trusty bar of Lava Soap to ensure that my hands were well cleaned. Dealing with raw meat and then picking up toys around the house can be a dangerous game. This soap is tough on grease build up and grime. Next time you have a big mess on your hands in the kitchen try Lava Soap for easy clean up.
Visit Lava Soap for a coupon and where to buy. You can also head to your local Ace Hardware store to pick it up.
Spread salt all over the prime rib. Let it sit out on a counter for 1 1/2 hours to 2 hours before cooking.
Preheat oven to 425 degrees F.
In a bowl combine rosemary, peppercorn and garlic. Pat it on the top and bottom of the prime rib and place in a roasting pan. Bake for 20 minutes on the lower part of your oven. *May have to pat several times to get it to stick*
Remove and bring oven temperature down to 200 degrees F. Cover with foil and bake for another 2 hours 45 minutes to 3 hours. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil and let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) *Highly recommend to eat prime rib at medium rare*
Carve and serve with favorite sauce.
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Disclosure: This is a sponsored post on behalf of Lava Soap. All opinions are 100% my own and I appreciate your support on the brands that I love.