Prime Rib

3-4 lb. prime rib roast (this one had bones but you can get a boneless one $$)

3 cloves garlic

1 tablespoon pepper

3 bay leaves

1 tablespoon thyme

1 tablespoon rosemary

2 tablespoons olive oil

1 tablespoon salt

• Grind up the herbs, salt and pepper in the coffee grinder.

• Mix with olive oil.

• If you have a rack to fit your pan put it in. I use celery sticks for my roasts. Sometimes I go nuts and use carrots too. That is just the way I roll.

• Put roast into a 300 degree oven and cook it for 1 1/2 to 2 hours.

• You should check the temperature. For a medium done roast it should come out when it says 120 degrees. You must cover it and let it sit for 20 minutes. This lets the juices spread back out throughout the meat so it doesn't just pour out all over your counter. The meat will also finish cooking and will end up at medium.

• You can deglaze the pan with some red wine and butter if you like and pour this over the sliced meat.

• I use the leftovers the next morning in a prime rib potato hash.

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