WLPFamily Newsletter
The newsletter will feature some fun tips, interesting content, and a few Woodloch related tidbits, all revolving around the importance of family. Family, in all its forms.
It may be arguable, but prime rib is the highlight of dining on Theme Night at Woodloch. Indulging in a little rare red meat while you’re on vacation is a treat. But sometimes you want to have a little staycation. Well, we’re willing to share our delicious recipe to make your own prime rib roast at home. You can practically smell the rosemary and thyme roasting in your oven at home already, right?
Prime Rib with Rosemary and Thyme
- 1 rib eye (boneless)
- EVOO
- 1/4 cup multi colored peppercorn, crushed
- 2 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1/2 cup salt
- 1/2 cup garlic, minced
Preheat the oven 500 f. Let prime rib come to room temperature naturally. Heat oil in a large skillet over high heat. Sear until approximately 3 minutes on each side.
Mix dry ingredients with olive oil to create a paste. Rub prime rib and roast for 20-25 minutes, then reduce heat to 275 f. Bake until 125 f on a meat thermometer for medium-rare, about 20-25 minutes. Remove from oven and let rest for 10 minutes before slicing. Serve immediately. Suggested sides include potatoes or other root vegetables and greens such as asparagus, roasted brussel sprouts, or broccoli florets.
Wine pairing: Cabernet Sauvignon or Riesling
