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The aroma of beef rises up in the air and dances a waltz with its partners, garlic and peppercorns.  The fragrance fills the house and arouses the stomachs of those that inhabit the home.  The rotisserie slowly turns, the fat drips, and the juices permeate throughout the meat.  Can’t you just smell it?

Ingredients
3 1/2 – 4 pound prime rib, cradled
8 big cloves of garlic
1 TBS black peppercorns
1/2 tsp fennel seed

Garlic, peppercorns and fennel

Hours before you start to cook the beef, peel the garlic and place it into a food processor along with the peppercorns and fennel. Grind until it is well blended.

Garlic, peppercorns and fennel rub

Place the meat into a pan and rub in the garlic and peppercorn, fennel mixture over all surfaces of the meat.

Meat is rubbed and now needs to sit

Cover and let this sit in the refrigerator. Take the meat out one hour before cooking to warm up a bit. When you are ready to cook the meat, place the meat on the rotisserie spit. Then set it and forget it!

Half way through cooking...can you smell it?

Prime Rib is done!

Cook it until the internal temperature is 140 for rare, or 160 for medium. Let the meat rotate for 15 minutes with no heat before slicing.

Tonight I served the prime rib with Conor’s roasted potato wedges, and fresh steamed asparagus!

Dinner is served!

The wine: Most definitely a Petite Sirah!

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