Roast prime rib

By admin
25 May 2012

Serves 4 (rest of meat to be used for ragù on Tuesday)

Preparation time: 10 min

Roasting time: about 2 hours

2,5 kg prime rib

salt and freshly ground black pepper

80 ml (¼3 c) Moroccan dry meat rub

60 ml (¼ c) olive oil

3 medium onions, quartered

6 potatoes, peeled and quartered

3 cloves garlic, peeled

juice and zest of 1 lemon

Preheat the oven to 160 °C.

Season the meat with salt and freshly ground black pepper.

Mix the meat rub with half the olive oil and rub the mixture into the meat.

Put the meat in a large greased roasting pan and roast for 40 minutes.

Add the onions, potatoes and garlic.

Season with the lemon juice and zest and drizzle the remaining olive oil over the meat and vegetables.

Roast for another 40-50 minutes or until the meat is just done but still pink inside.

Leave to rest for 10 minutes before carving.

Serve with a green salad and roast cherry tomatoes.

Keep leftovers for Tuesday.

TIP: Ask your butcher for a whole prime rib cut to the desired size and with most of the excess fat and bone removed.

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