An Easter Prime Rib Recipe

Welcome to Open Range, I’m KayDee Gilkey. Stay tuned because after the break I’ll check in with our field reporter, Greg Martin for the AgriBeef Minute.

Thanks KayDee. Easter is this Sunday. Around the ranch house it is time to thing spring according to Shana Bailey, a rancher from northeast Oregon.

BAILEY: Easter is obviously a time for families to get together and celebrate this wonderful religious holiday but it means a little bit more for the ranching community. It signifies the end of a long, hard labor intensive winter and the promise of spring and most of all grass. babies are now running around and they’re healthy and things are really starting to look up.

And there are a lot of family favorites for the dinner table on Easter including hot cross buns and lamb or ham. But why not try prime rib?

BAILEY: Prime rib should not be intimidating. It is really, actually an easy cut of meat to prepare. I usually start with about a 10 lb. prime rib and I use the Double R Ranch prime rib that way I know I’m getting a great quality product. After all it’s Easter. First of all I apply a very simple marinade of garlic, olive oil, salt and pepper and dried thyme. It’s that easy. Rub it all over your prime rib and let it set out about an hour at room temperature. The I placed it in a 500 degree oven. Bake it for 20 minutes and then reduce the heat to 325. Cook it until you have an internal temperature of approximately 140 degrees depending on your taste.

After an hour or so she says take it out and let it rest for 10 minutes before slicing and enjoying. I’m Greg Martin and that’s today’s AgriBeef Minute.

Thanks Greg. Don’t forget Greg will be back each Wednesday with the AgriBeef Minute. Agri Beef Co - Real Families, Great People, Exceptional Beef. I’m KayDee Gilkey.