You’re gonna back after all


(Serves 10-12 hungry people)


– Prime rib roast (5 bones, 12lbs)
– olive oil
– 3 tbsp rosemary, chopped
– sea salt
– pepper
– 3 carrots, roughly chopped
– 3 onions, roughly chopped

1. Pat your roast dry with paper towel and let it sit at room temperature for at least 2 hours prior to cooking

2. Before roasting, place the meat over the chopped vegetables. Rub the roast with the oil and season generously with salt and pepper, sprinkle over the chopped rosemary and rub into the meat

3. Preheat your oven to 320 degrees

4. Roast for 16 minutes per pound. Once the time is up check the internal temperature. If it is 135 degrees, remove the roast and turn up the heat to 500 degrees

5. Roast for another 10-15 minutes until the exterior is perfectly brown

6. Let the roast rest for 1.5 – 2 hours (Do your best resisting cutting into the meat before this time is up, otherwise all your time and effort will be for naught!)

7. Carve to your desired thickness