For many people, a thick,  juicy, well seasoned cut of prime rib of beef is the ultimate dinner out item. It is also what usually takes center stage on the Teegarden Christmas dinner table. Which restaurant serves Yakima's best prime rib? I like prime rib, but I'm more of a bone in, rib steak kind of guy. I do enjoy the Outback Steakhouse style prime rib, that is slow roasted carved and then seared on the flat top grill for a little extra flavor.

I've  also learned that cooking a prime rib can be pretty easy, and not that intimidating. Here's how I do it.

Have your butcher remove the chine bone, and cut the rib bones away from the roast. Then, have the bones tied back on to act as a roasting rack and provide extra flavor.

Here's my prime rib rub recipe:

2 teaspoons of freshly ground sea salt

2 teaspoons of freshly cracked black pepper

1 teaspoon of granulated garlic

1 teaspoon of dried thyme leaves

This should cover an 8 pound prime rib very well.

Insert a meat thermometer into the thickest part of the meat, but not touching the bone.

Place on a roasting rack, bones side done, and put in a shallow roasting pan. Pre heat oven to 325F, roast prime rib until thermometer shows medium rare. Remove from oven, tent with foil. The roast's temperature should come up to medium while standing, about 20 minutes. Cut the strings and remove the bones, and carve into serving pieces.

It will be delicious!

Where do you go out for Yakima's best prime rib? Leave us a comment!

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