Prime Rib

Everybody has family traditions. Byrd's family has the Easter Prime Rib. It is the only meat that can be served.  I love this tradition.  This year will be a little different from the years past, instead of cooking everything in one house we are cooking at home then transporting our items. This year as usual we are in charge of the protein, but since we have done some baking lately we took on dessert as well. A double layered White Chocolate cake with Lemon Cream.  It is not a far drive to Byrd's parent's house, so no problem. There were going to be 6 of us at dinner so I got an 8.5 pound Ribeye Roast.  I had the butcher at our local Publix do the prep work for me on this one.  He removed the bones then tied them back on for flavor while cooking.

Prime Rib Rub
2 Tablespoons of sugar
2 Tablespoons of fresh cracked pepper
1/4 cup fresh minced garlic
1/4 cup liquid smoke
1/4 cup soy sauce
1/2 cup kosher salt

Give it a good rub down, and let it sit over night in the fridge.

Yesterday morning I got up and preheated the oven to 400, while letting the meat get to room temperature. After 10 minutes of searing the meat on 400, reduce the oven to 225.  This is when I insert the meat thermometer.  We reached 120 internal (rare) about 3 1/2 hours later.  I took it out of the oven and got it ready to travel.  By the time we reached the PIL's internal temp was 138, and ready to slice.

I love prime rib.

Simple and delicious. The crust from this rub is great, and the meat was tender enough to cut with a fork. Great prime rib. We served this with homemade Au Jus, and a creamy horseradish sauce, but they didn't make the picture. Not everybody wants to wait for me to take pictures.  As for traveling with the dessert, I will get to that tomorrow, but here is what it originally looked like.