Chef Howard’s legendary holiday prime rib

Elevate your holiday dining with a prime rib, a seasonal favorite and one of my most requested recipes.

Many find this cut of meat intimidating, although with the right approach, it is quite simple. Start with a high-quality, fresh, never-frozen cut of meat. My fool-proof method involves applying a dry rub three days before cooking. The combination of fresh herbs and salt transforms this dish into a truly memorable centerpiece to any holiday feast.

INGREDIENTS

Dry Rub

½ c fresh winter sage

½ c fresh parsley

½ c fresh rosemary

½ c fresh wild thyme

2 c salt

½ c pepper

¼ c olive oil

Prime rib of your choice

French Dijon mustard

INSTRUCTIONS

1. Spread mustard onto the fat cap of the rib.

2. Combine all dry rub ingredients in a blender on puree setting.

3. Layer the dry rub over the mustard, pressing into the rib.

4. Oil a piece of cheesecloth with vegetable oil and wrap it around the prime rib. Let sit in the

refrigerator for three days prior to cooking.

5. On cooking day, let it sit at room temperature for a few hours before cooking.

6. Heat oven to 500 degrees and cook on a roasting pan for 30 minutes. Turn oven down to 350 and cook for another 2.5-3 hours for a seven-bone rib. Adjust cooking time depending on size. Remove from oven once internal temperature reaches 125 degrees.

7. Once out of the oven, allow rib to rest for 30 minutes at room temperature.

8. Once finished resting, carve and serve with au jus beef stock poured on top.

Chef Howard Karp is the Executive Chef at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.