MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Piccolo Pete's Prime Rib
Categories: Beef, Herbs, Wine, Vegetables
Yield: 9 servings

1/4 c Coarse ground black pepper
3 tb Dried basil
2 tb Dried oregano
1 tb Dry mustard
1 1/2 ts Celery salt
15 cl Garlic; coarse chopped
5 lb Boneless prime rib roast
1 1/2 c Dry red wine

Position a rack in the center of the oven and set @
200ºF/93ºC.

In the bowl of a food processor, add the pepper, basil,
oregano, mustard, celery salt, and garlic, and process
to a fine paste; set aside.

Using kitchen twine, tie the meat securely at 1"
intervals, then place in a roasting pan. Pour the wine
into the pan and cover tightly with foil. Roast until
an instant-read thermometer inserted into the thickest
part of the meat reads 105ºF/40ºC, 2 1/2 - 3 hours.

Remove from oven and increase oven temp to 500ºF/260ºC.

Uncover the meat and rub the roast all over with the
reserved spice paste. Return to the oven and cook,
uncovered, until the meat's internal temperature reaches
120ºF/49ºC, 15-20 minutes more. Set aside to rest 20
minutes before slicing. Serve hot, with warm pan
drippings on the side.

Yield: serves 8-10

RECIPE FROM: https://www.saveur.com

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