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Before you jump to Mike's EZ Prime Rib recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.

Changing light bulbs is actually as good a place to start as any. Do this for the whole house, not merely the kitchen. You should change your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these bulbs last as long as ten of the conventional type as well as using a lot less energy. Changing the light bulbs would keep a great deal of bulbs out of the landfills, and that is good. Coupled with different light bulbs, you need to learn to leave the lights off if they are not needed. The family spends considerable time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. And it’s not restricted to the kitchen, it goes on in other parts of the house at the same time. Make a routine of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.

The kitchen on its own gives you many small methods by which energy and money can be saved. Green living is not really that difficult. It’s about being functional, usually.

We hope you got insight from reading it, now let’s go back to mike's ez prime rib recipe. To cook mike's ez prime rib you only need 19 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Mike's EZ Prime Rib:

1. You need Prime Rib
2. Prepare 5 lb Prime Rib [bone in]
3. Use 1/4 cup Olive Oil
4. Provide 1/3 cup Minced Garlic
5. Prepare 1 tbsp Cracked Black Pepper
6. Prepare 1/2 tbsp Dried Onion Powder
7. Prepare 1/2 tbsp Dried Rosemary
8. Use 1/2 tbsp Dried Thyme
9. Prepare Options And Sides
10. Prepare [sides] Inglehoffers Creamy Horseradish [the best brand out there IMHO]
11. Provide [sides] Creamed Spinach
12. You need [sides] Wedge Salad
13. Provide [sides] Fresh Steamed Asparagus
14. Prepare [sides] Seafood [why not make it a surf & turf?]
15. You need 2 Packets Au Jus Sauce [+ 2 cups beef broth with sodium - McCormick is a great brand + fresh parsley for garnish]
16. Provide Kitchen Equipment
17. Take 1 large Disposable Aluminum Roasting Pan
18. Prepare 1 large Metal Roasting Rack
19. Provide 1 Quality Meat Thermometer

Instructions to make Mike's EZ Prime Rib:

1. Bring roast to room temperature for at least 2 hours prior to cooking.
2. Rinse roast and daub dry. Place on a metal rack in a roasting pan - fat side up. Leave binding strings in tact.
3. Mix all dry seasonings together in a bowl. Place minced garlic and oil in a separate bowl.
4. ● Rinse your roast and pat it completely dry with absorbent paper towels. - - ● Coat your roast in your oil and garlic mixture. Use all. - - ● Then, pat on your dry seasonings all the way around. - - ● Know that no salt is needed in your rub since your Au Jus with beef broth will lend all the sodium you'll want.
5. ● Do not cover roast and cook on a lifted oven rack at 400° for the first 15 minutes. Then, reduce heat to 325° and time for 20 minutes per total pound. - - ● This will give you a nice medium rare center and well done ends. - - ● Cut time by 3 minutes per pound if you want a very rare center like I do. - - ● An ultimate internal temp of 120° stuck in your thickest roast part makes for a perfect rare prime rib in my opinion.
6. ● Pull roast from oven and let it rest for 5 + covered for minutes before slicing. This will help its fluids to rise to the surface. - - ● Cut binding strings. - - ● Slice in between bones and serve as 1 lb slabs per guest. - - ● Serve with piping hot Au Jus and chilled Horseradish Sauce.
7. Make your Au Jus but substitute the water called for with beef broth for a more pronounced beef flavor.
8. ● Upon serving, I'll lay the 1 lb slab on a guests serving plate alone. Then, I'll ladle piping hot Au Jus around the meat. I'll then garnish individual slabs with fresh parsley. - - ● Any other sides - I'll serve in seperate bowls or on side plates. [i.e., stacked baked potatoes, fresh asparagus, creamed spinach with bread, garlic risotto, or, simple wedge salads] - - ● You can also serve this as an impressive Surf & Turf dish. Just add steamed seafood of your choosing to the side. I'll commonly add King Crab Legs, Jumbo Shrimp or, Jumbo Scallops.
9. ● Steam de-thawed crab legs for 5 to 8 minutes in a slight amount of water, lemon juice, pepper corns, a bay leaf and crushed garlic cloves to taste. - - ● Serve legs with melted or clarified butter and lemon wedges.
10. ● Another great side is baked potatoes. - - ● See my recipe for Mike's Perfect Baked Potatoes.
11. Creamed Spinach. Another great side dish. Quite traditional!
12. Rare Prime Rib with a dark Au Jus and chilled Horseradish pictured below.
14. Any leftovers can easily make an incredible New Orleans Old Sober, aka, Yakamein Soup. Check that recipe out in my personal recipes under Mike's Old Sober Soup. It's absolutely one of my wife's, friends and neighbors favorite soups! - - https://cookpad.com/us/recipes/340687-mikes-traditional-old-sober-soup
16. Enjoy!

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