Rosemary Prime Rib

Recipe from Mimi

Ingredients

• Prime rib—1 pound per person for bone-in and ½ to ¾ pound per person for boneless

• 6 cloves garlic

• 2 tsp salt

• 2 tsp black pepper

• 2 Tbs olive oil

• 1 tsp rosemary, chopped

• 1 (10 ½ oz) can consumé or beef stock

• ½ cup water

Horseradish Sauce

Directions

Let meat sit at room temperature for 1 ½ hours before cooking. Mix garlic, salt, pepper, oil and rosemary together (or use Rosemary Salt) and pat on to meat.

Let sit another 30-60 mins. (You can salt up to one day ahead of cook time)

Preheat oven to 350˚ F.

At 3:00 (seriously, Mimi ??), put meat in roasting pan and cook on 350˚ for 1 hour. Turn off oven and don’t open.

One hour before serving, turn oven back on to 325˚ for 45 minutes.

Remove from oven and let rest for 15–20 minutes.  Mix consume with water, heat on stove. Thickly carve, ladle on consume and serve with horseradish.