Roast Prime Rib

On Christmas day it was the first time that I ever prepared prime rib. As Pete was delivering my meat right before Christmas, he suggested I try to make prime rib for the holidays. Great suggestions and was looking forward to try a new, for me, cut of meat. I started looking for recipes and there are abound. Not able to make a decision on a recipe, I decided to take matter into my own hands and see what I could come up with. The basic ingredient was a very hot oven where the meat outer can sear and the juices can stay in leaving a very tender prime rib. I felt sorry for this beautiful piece of meat to enter the oven alone, and decided that it needed company. A few vegetables around it and in the oven they all went. The meat was as tender as it possibly could be, and that I have Pete at Personal Gourmet Foods to thank for. The vegetables surrounding the meat gave a wonderful aroma to the meat juice. We did not eat the vegetables last night, however I saved them and will use them to make soup today. Nothing more flavorful than roasted vegetables chicken soup. Enjoy this beautiful day. Bon Appetit!! Giangi

Category: Main Dish

Cuisine: not set