Thyme crusted prime rib

[Gr8DaneDood]

Standing rib roast (any size, preferrably from the "large end")
Truffle oil
Dijon mustard
Fresh Thyme
Cracked black pepper
Cheap red wine

After rinsing roast, pat dry. Coat sparingly with truffle oil. Allow to stand at room temperature for an hour.

Trim thyme with kitchen scissors to small "flakes"; about 1/2 tablespoon per pound.

Coat the roast with Dijon mustard, enough to cause the thyme and cracked black pepper to "stick" to the roast. Allow to stand another hour at room temperature.

Preheat oven (I use my Big Green Egg) to 500F, put the roast on a "V" rack in a drip pan. Add 2-3 cups of cheap red wine to the drip pan and cook for 20 minutes. (The wine will boil off but gives a nice aromatic flavor to the meat.)Lower temperature to 350F and cook for an additional 15 minutes per lb for rare (my fav.), 18 minutes per lb for medium, 22 minutes per lb for medium well.

Allow to stand at room temperature for 5 minutes before carving.

 

[booger]

Oh...my....gosh!!!!!!!!! That sounds so incredibly yummy!

Two questions for ya, though. What is truffle oil? And what is your big green egg??

 

[Gr8DaneDood]

Hi Booger! Here's a link about truffle oil:
http://www.truffle-oil.com/
(from the link)
"[font=Arial, Helvetica, sans-serif]Truffle oil is created when truffles are soaked in olive oil. Their pungent flavor infuses the oil, which can be stored indefinitely. This is a big advantage over fresh truffles. Their delicious flavor lasts for only days after they're harvested. They are scarce and expensive. Truffle oil, on the other hand, can be had for a fraction of the price, and can be used throughout the year."[/font]
[font=Arial, Helvetica, sans-serif][/font]
Here's a link to the Big Green Egg:
http://www.biggreenegg.com/

(It's IMO the worlds best grill/smoker) Expensive, but it'll last a lifetime.


I get so many compliments about my Prime Rib... enjoy!