RECIPES

Ingredients:

• 1 (about 7 lb) package Sutton & Dodge® Bone In Ribeye Roast
• 3 tablespoons fresh tarragon, finely chopped
• 2 tablespoons minced garlic
• 2 tablespoons Carapelli Light Olive Oil
• 2 teaspoons seasoned pepper
• 2 teaspoons salt

Directions:

1. Obtain 1 package (about 7 lb) Sutton & Dodge® Bone-In Prime Rib Roast.
2. Preheat oven to 350ºF. Lightly coat a medium roasting pan and rack with non-stick cooking spray.
3. Stir together the tarragon, garlic, oil, salt, and pepper in a small bowl. Cut small slits in the roast about every inch with a sharp knife, 1/8" wide x 1/2" deep. Rub the entire surface of the roast with the garlic mixture, pressing it into the slits.
4. Place the roast, fat side up (bone side down) on the rack in the roasting pan. Roast, uncovered, for 2-1/2 to 3-1/4 hours for medium-rare doneness (135ºF). Cover with foil; let stand for 15 minutes. The meat temperature should now register 140º to 150ºF. Slice the roast.