Prime Rib

     Ever since I can remember, we have had prime rib for Christmas eve dinner. I'm sure it was once Christmas dinner, but Dad didn't like being woken up early in the morning, so we ate our prime rib, went Christmas caroling and, surprise! When we got back Santa would have come early to our house. Santa and dad must have been really good friends for Santa to do him such a huge favor, because none of my other friends got their presents on Christmas eve. Strange, though was that our stockings were filled later in the night and ready and waiting for us in the morning. 


     On Christmas morning, Mom would wake up early and make home-made cinnamon rolls. I'm sure you all know how exquisite it is to wake up to the smell of cinnamon rolls, only second to waking up to the smell of bacon. We'd eat, open our stockings and head out to the relatives. I loved spending time with my huge extended family. We would crack nuts by the fireplace at my grandmas house, play games, sing at the piano. These are the memories I will always treasure. I don't think my family knows just how much I love them all. 


    I have continued the tradition of prime rib Christmas Eve dinners with my family. Although, we open our presents on Christmas day. Our kids sleep in and take their sweet time opening gifts. It's wonderful! Parents all over the world wish their kids would slow down and savor each gift. And mine do. I am so grateful. It takes weeks, months even to buy all the gifts and wrap them. Hide them. So to have my kids take their time really means a lot. Mostly because it takes hours to prepare Christmas Eve dinner and that gets wolfed down pretty quickly. So, here's the prime rib recipe. So easy to make.


5 Ribs serves 10-12 people
Rub a generous amount of minced garlic and kosher salt onto all sided of meat. I also use Montreal Steak Seasoning from McCormick's. 
Place roast fat side up in roasting pan. 
Put in oven for 1 hour at 375 degrees
Reduce temperature to 325 degrees and cover with foil to form a little roof to keep from burning top of roast
Continue roasting for 60-90 minutes
Insert meat thermometer into thickest part of roast, not touching bone or fat


Guide:  Rare:            17-19 minutes per lb. or 135-145 degrees on thermometer
              Med. Rare   20-22 minutes per lb or 145-150 
              Medium       23-25 minutes per lb or 155-160
              Well done    27-30 minutes per lb or 165-170


Once roast is done, wrap completely in foil and let stand for maximum juiciness. 
Carve just before serving. You'll want to carve off the ribs eat them before anyone notices. You will NOT want to share the ribs.