The Don Zoccoli Family Recipe Book

Ingredients
The Don’s Prime Rib
1 USDA Choice Whole Rib Eye
Slab without Bone
*it is best to buy the prime rib at
least one to two weeks ahead of
time and put it in the
refrigerator. This will let the
meat age and tenderize and will be
more flavorful.
10 Whole Cloves of Fresh Garlic
DZ Seasoning
Dried Rosemary
1 Can of Beef Broth or Beef
Stock
6-8 Celery Stalks
1 Cup of Flour
1 Cube of Unsalted Butter
Au jus
preparation
Take the meat and wash all the
blood off. Take the whole garlic
cloves and use a small knife to
make holes in the roast all over
and stuff the garlic in the holes.
You are plugging the holes with
garlic.
Next rub olive oil over the roast
and lots of DZ Seasoning all over
the meat including the sides.
Sprinkle dried Rosemary all over
and place celery stalks on the
baking pan and put the roast on
top.
Put the roast in the oven at 325
degrees. It should take about
15 to 20 minutes per pound to
cook. You want to cook it to an
internal temperature of 135
degrees the most.
After the roast is done, take it
out and put it on the counter.
Cover it with foil for 30 minutes
before serving. If you cut it
right away all the juice will come
out.
Take all the juice from the pan and put it in a pot. Add a can of
beef broth or you can use beef base but you will need to add water
because it is very salty. Let it simmer. Add a cube of unsalted
butter to melt and flour to thicken it up. It may need a sprinkle of
DZ Seasoning.
Slice the meat about 3/4 inches thick. The ends will be more done
and the middle rare. You can serve horse radish plain or mixed with
sour cream with your roast!
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