BEST PRIME RIBS RECIPES

Steps:

• Preheat oven to 500°F.
• Cut rib loin in half (roast halves separately for more controlled/even cooking.)
• Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic. 
• Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***
• Remove from oven and let rest at least 20 minutes before slicing.

Steps:

• In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add beef ribs and cover with broth and water. Add bay leaf, thyme, and rosemary. Season with salt and pepper. 
• Cover with lid and bring to a boil. Reduce heat and let simmer until meat is tender and falling apart, 1 hour and 30 minutes. Add more broth as necessary. 
• Remove ribs, bay leaf, thyme, and rosemary. Shred meat with a fork and discard thyme and rosemary. 
• Return to pot and add red wine and barley. Simmer until barley is tender, 1 hour. Season with more salt and pepper to taste.