Roast Prime Rib

Ingredients:

Rib eye (best quality one being the PRIME Black Angus from US. If prefer with ribs, i personally prefer the one from Canada instead of Australia. US beef with ribs are still restricted to be imported to HK) - ask butcher to tie it up with strings for you for roasting purpose

garlic, rosemary, thyme, black pepper, olive oil

How to make:

1. The night before your dinner, marinate the beef. First, wash and wipe dry the beef.

2. Then mix together a bowl of minced garlic, minced rosemary and thyme (fresh or dried ones are both ok), black pepper and olive oil -> so that it becomes paste-like. NO SALT at this moment.

                                                                                                                          3. Rub the above paste to the beef and massage the beef for a while before tidying it up like a paste on top.

4. Cover with foil and put to fridge overnite.

5. On the day of cooking, 1 hr before cooking, take out beef from fridge and stand at room temperature. At the same time preheat over at 230C.

6. After 1 hr, season with beef with sea salt and black pepper again. Place beef to oven at 230'C for 20 to 30 min, then turn down to 180'c and roughly another 1.5hr to 2 hr (depending how big your beef is) until a thermometer inserted into centre of meat registers approx 44'C (which is rare to medium rare).

7. Take out from over and stand at room temperature for another 10-15min - the beef will continue to cook by itself and the centre can then reach medium rare status while the sides will be pretty cooked.

* The really cook chef will then deglaze roasting pan and make gravy with red wine. But this sounds pretty difficult for me. So i prefer to order the gravy from Pen Hotel in advance! All u need to do is to boil the whole vacuum pack of gravy, then pour to gravy boat and serve with the beef!! sorry for this shortcut.

* Best served with mash potato and cream corn!

Enjoy!!