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

     Title: Piccolo Pete's Prime Rib
Categories: Beef, Herbs, Wine, Vegetables
     Yield: 8 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 @
 200 F/93 C.

 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 105 F/40 C, 2 1/2 - 3 hours.

 Remove from oven and increase oven temp to 500 F/260 C.

 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
 120 F/49 C, 15-20 minutes more. Set aside to rest 20
 minutes before slicing. Serve hot, with warm pan
 drippings on the side.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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