Big Fatty's demonstrates how to cook a juicy holiday prime rib.

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Selecting cut of meat

  • According to Lisa from Big Fatty's prime rib is the same cut as a rib eye. So if the grocery does not have prime rib in the meat case, ask the butcher for a 4 lb. cut of rib eye.

Preparing meat

  • Trim top layer of fat
  • Cover remaining meat with lots of salt, pepper, and garlic powder (bread crumbs are optional)
  • Then cover with generous layers of dijon or yellow mustard

Cooking meat

  • Sear at a high temperature of 400 or 500 degrees for 15 minutes to obtain crust
  • Turn down heat to 325 degrees
  • Cook 15 minutes per pound
  • Let meat rest for 20 minutes
  • Meat will be medium to medium rare with a rare center

Presented by: Lisa of Big Fatty's

Date: 12/15/13

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