Pressed garlic, salt, pepper, and crushed rosemary make this prime rib roast subtly succulent. To get all the flavor of the chine bone without the extra work of removing it at home, have the butcher remove the bone and tie it back on for you before leaving the store.
My wife and I made this together for the first time on the New Year's Eve that I asked her to marry me, and we have made it every New Year's Eve since. We get a smaller roast, so we really have to watch the time. It's not nearly as good when it's overdone. The side sauce is fantastic!
So easy and delicious, this is a must-make-meal!
This is a favorite recipe of mine. I have made it so many times! Very impressive yet so easy. I always seem to have to cook it quite a bit longer than the recipe calls for to get it to the right temperature. It's a perfect recipe for new years or christmas.
My whold family loved this, including 2 picky eaters! Delicious, moist and tender.
