prime rib roast on the bone

Prime Rib on the Bone

I have recently moved into a new place and had a few friends over for dinner so decided a good roast was in order and what surprised me was the price of prime rib on the bone at under R60/kg. I used 1.8kg which was plenty for the 5 of us and it was so incredibly tasty it is something I will be doing over and again. (for 4-6 people)

Anyway, the dinner was a real hit, Prime rib roast, melanzane (they literally raved about it) and a potato bake with mushrooms that also got rave reviews to almostĀ embarrassingĀ proportions. So if you want a real winner, these are the recipes. (I laso served a few gem squash topped with cheese. (It’s not the healthiest meal bu man it was delicious!

A tip: When you select your prime rib ask the butcher to cut through the bone at the base so that you can easily cut the portions, I got mine from Pick n Pay on William Nicol near Parkmore and the butchery was very helpful.

What you need

1.8 to 2 kg Prime rib on the bone
Salt and pepper
Fresh Thyme stalks

Thyme butter

100g softened butter
1 teaspoon chopped fresh thyme
Salt and pepper

The process

Heat your oven to 200 Celsius

Stuff a few stalks of Thyme into each cut at the base of the roast cut by the butcher. Turn it over, place on a roasting dish that is covered with tin foil (makes cleaning simple) and then use a generous coating of ground salt and pepper to cover the meat.

Place in the oven for 1 and 1/2 hours. This will give you medium and medium rare on the end 2 portions and rare portions in the middle.

Always leave it to rest for about 10 minutes after removing from the oven

To make the thyme butter, soften it in the microwave for about 20 seconds, add the chopped thyme and add a grind of black pepper and salt. Mix it up and then place on a piece of cling wrap. Roll it up and twist the ends until it is tight. Fold the ends and then pop in the fridge to harden.

Cut a slice of herb butter and place on top of each persons meat.