Meg's Prime Rib
- Roasting Pan with Removable rack
- Food Processor (I use a mini - its a small batch)
- Digital Meat Thermometer
- Paring Knife to Cut Mushrooms and Potatoes
- Measuring Cups and Spoons
- Spatula for Spreading
- Carving Knife
- Large Serving Dish
- Boneless Prime Rib Roast (Anywhere from 4-6 lbs) Trimmed of Fat that is in Excess of 1 Inch
- 2 Packages of Portobello Mushrooms, Sliced about 1/4 in Thick
- 2 lbs of Scrubbed Baby Red Potatoes, Eyes Removed and Quartered
- 8 Sprigs of Rosemary Stripped off the Stem or 1 T Dried Rosemary
- 4 to 6 Cloves of Garlic, Peeled (Adjust to Your Liking, You Can Add or Remove)
- 2T Coarse Kosher Salt
- 1/2 Cup of Olive Oil
Set roast out on the counter a couple hours before you plan on putting it in the oven to let it warm up to room temperature.
Preheat oven to 500 degrees
While oven is preheating, put the rosemary,garlic, salt and olive oil in the food processor and pulse until the mixture has the consistency of a thin paste. Spread the paste mixture all over the roast with the spatula, put the thermometer probe into the meat and place it in the rack in the roasting pan. Pour the remaining paste mixture into a large ziploc bag and add the mushrooms and potatoes, seal the bag, and shake until coated. Put the potatoes and mushrooms at the bottom of the roasting pan under the roast so that they can absorb all of those delicious drippings.
Place the roasting pan into the 500 degree oven for 15 minutes. After 15 minutes, turn the oven down to 325 degrees. As a rule of thumb it takes about 17 minutes per pound to get to rare and 22 minutes per pound to get to medium but you will want to rely on your themometer. I like mine rare so I take it out when the thermometer reads 120 degrees and let it sit tented with foil for 20 minutes. Remove the foil, place it in the serving dish and surround with the potatoes and mushrooms.