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Cooking<br />
with Melissa Jones<br />
18<br />
| My Passion - Issue 4 - December 2015<br />
I love the Holidays – the decorations, the tree, the gifts, the baking, the special<br />
meals, the surprises for people – I love it all. My parents always made<br />
everything seem magical around the holidays, so I thought it appropriate and<br />
necessary to try and do the same for our family. Rob and I wanted to establish<br />
family traditions and make memories that our children can take with<br />
them all their lives. I have such special memories tucked away in my heart…<br />
and they help make this season so very special to this day.<br />
HERBED PRIME RIB<br />
INGREDIENTS:<br />
2 tbsp dried basil leaves<br />
2 tbsp dried oregano leaves<br />
1 tbsp garlic powder<br />
2 tsp onion powder<br />
1 tsp ground black pepper<br />
1 boneless beef rib roast (5 to 6 lbs.)<br />
1 tbsp oil<br />
1 tsp salt<br />
1. Mix first 5 ingredients in small bowl. Set aside. Place roast on rack in shallow roasting<br />
pan; brush beef with oil. Sprinkle with salt; coat with seasoning mixture.<br />
2. Roast, uncovered, in preheated 350 degrees oven until internal temperature reaches 130<br />
degrees for medium-rare (1 ¾ to 2 ¼ hours = 20 to 22 minutes per pound) or 140 degrees<br />
for medium (2 ¼ to 2 ¾ hours=22 to 25). Begin checking internal temperature of roast with<br />
meat thermometer 30 minutes BEFORE estimated end cook time. When desired temperature<br />
is attained, take out of oven; cover with foil and let stand 15 minutes before carving.<br />
Makes 12 to 14 servings
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