(A Prime Rib Primer – Conclusion)

“Twas the Night Before Christmas Dinner and all through the house, not a creature was stirring… (well, except for you) as you sneak downstairs to rub the marinade you made earlier in the day into your now perfectly dry-aged prime rib roast. If it looks a little leathery, try not to worry: everything’s going to be fine.
Marinade for prime rib
(get out the food processor with the metal blade)
6 cloves peeled garlic
2 tablespoons coarse kosher salt
1 ½ tablespoons coarsely ground black pepper
1 heaping tablespoon dried thyme leaves
2 tablespoons roasted fennel seeds (toss in small skillet over high heat ‘til fragrant)
3 tablespoons olive oil
Note: these quantities are for a 5 rib roast – halve them if you really only want a 3 rib…
With the motor running, drop the garlic cloves one by one down the chute. Watch them pulverize and stick to the sides of the bowl. With a rubber spatula, scrape them down and add the olive oil and salt. Run the motor again while pouring the fennel seeds down the chute. Let it run for a minute or so to crush the seeds a bit. Scrape down again, add the pepper and thyme — 3 or 4 1-second pulses and you’re done!
Put in small glass bowl, cover and set aside for later that evening (no need to refrigerate).
Late Christmas Eve, massage the rub into the meat, digging into every little crevice with your More…