[Liz]

This would be perfect following the elegant Oysters Rockefeller, an excellent main dish for
a vintage Christmas feast. From the Ultimate Vintage Dinner Party; Taste of Home Test Kitchen

RESTAURANT-STYLE PRIME RIB

ING bone-in beef rib roast (4-5 lb) 1/4 cup k/salt 2 tb ea garlic powder dried rosemary,
wasabi powder, softened butter, tb coarsely ground pepper tsp herbes de Provences

METHOD Place roast, fat side up, on rack in a foiled roaster. Pat combined s/p/herbs onto all sides.
Roast 350 deg 2 to 2-1/2 hours to desired doneness (medium-rare, 135°; med, 140°; med-well 145°).

FINAL Remove roast from oven; tent with foil. Let stand 15 minutes before carving.

[Liz]

The Restaurant Prime Rib recipe (above) rang a bell b/c I pre-season and steep all my meat dishes before I cook them, as well.

I call it giving the cut of meat “a bath.”

I just mix a bit vegetable oil, various herbs, paprika, s/p....then apply it to the meat and let it steep a bit.

It adds mostness and an extra layer of flavor to your dish, and enhances the all-important browning step.

[MomwithHope]

YUM! About an hour ago hubby called our favorite meat market and ordered us up a 4-5 pound one. That’s usually our Christmas go-to dinner. Leftovers go to strouganoff. Bones to the neighbors dog.