I’ve been experimenting with prime rib the last few weeks. My first attempt was dismal, but my second attempt was triumphant! I never precisely measure anything that I make from my head, but this is my best guestimation. I’m sure giving or taking a little won’t affect your results too much anyhow. Here’s what you’ll need for the rub…approximately. Always adjust to your taste and experiment!

• 3 Tbs prepared creamy horseradish
• 3 Tbs fresh rosemary
• 6 garlic gloves
• 1/4 cup olive oil
• 1 Tbs kosher salt
• 1 tsp fresh ground pepper

Let your meat come to room temperature. In a blender combine all ingredients until well incorporated. Rub over beef and place in a roasting pan. Cook in a preheated oven on 350 degrees for 45 minutes or until the internal temperature reaches 125 degrees. Remove from oven and allow the temperate to come to 135-140 degrees. Add the drippings from the roasting pan to my Cabernet Sauvignon and Mushroom Jus recipe. Serve with roasted asparagus and Parmesan Pull-Aparts.

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