The perfect New Year's Dinner!
This prime rib roast, crusted in garlic and spices, is a delicious New Year’s entrée. Cooked in the rotisserie, the prime rib roast self bastes and retains its juices. Use the drippings in the pan to make Au Jus and serve with Garlic Smashed Potatoes.
Source: The Ultimate Rotisserie Cookbook by Diane Phillips
Ingredients:6 cloves garlic, peeled
2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4 to 5 pound bone-in prime rib roast
Place the garlic in a small mixing bowl and mash with the salt and pepper until it forms a paste. Cut several slits in the fat of the roast and push some of the paste into the slits. Rub the rest of the paste over the roast.
Load the roast onto the spit rod assembly, starting at the meaty end of the roast. Maneuver the rods between the bones, keeping the meat evenly distributed on the rods. Roast until the meat reaches your preferred degree of doneness when tested with an instant-read meat thermometer; 18 minutes per pound for rare (internal temperature of 140 degrees), 20 minutes per pound for medium (160 degrees), and 22 minutes per pound for well done (which is not recommended, as the meat will be dry and tough; 170 degress).
Remove the meat from the spit rod, cover loosely with aluminum foil, and allow to rest for 15 minutes before carving. To carve the roast, slice along the bones and cut into 1/2 inch-thick slices.
Recipe reprinted by permission of The Harvard Common Press. All rights reserved.