Don't Mess Around with Jim

This fish was whole when it was brought into the boat. Omega Man took a bite out of it while we were headed back into the inlet. Copius amounts of roast beef were consumed later in this same trip.

Christmas Dinner - Prime Rib Recipe

I wanted to share my recipe for Prime Rib, and document it for myself as I only do this once per year.

This roast was boned and tied, but I'm not doing this next year. The 2007 Prime Rib was cooked a little too much for my liking, and I want to have the bones attached next time. The other thing I tried was cutting slits into the meat and inserting garlic cloves, and I'm not doing that next year either. I think slicing into the meat makes it cook unevenly at the top, and I only noticed the garlic flavor when slicing the meat.

5-bone Rib Roast, cut from the Delmonico End of the whole rib

Sprinkle top of roast liberally with:

Garlic powder, Salt, Pepper, Chili Powder (nice color)

Let the meat sit out of the refrigerator for at least an hour, probably two. I made the mistake of beginning my 2007 roast at an internal temperature of 48 F, and I believe this is one of the factors in being overdone at the ends.

Use a meat thermometer (I use a wireless probe) and make sure it is centered in the meat. Roast at 325 and pull the meat from the oven when the thermometer reads 125 degrees. Any more than that, and you will get medium or well done. For a rare center, pull at 120.

Let the meat rest for a minimum of 20 minutes, tented with aluminum foil. Cut the bones away and slice yourself some mammoth slabs of beautiful prime rib.