{"id":4128,"date":"2025-05-12T09:43:35","date_gmt":"2025-05-12T09:43:35","guid":{"rendered":"https:\/\/breckas.com\/?p=4128"},"modified":"2025-05-12T09:43:35","modified_gmt":"2025-05-12T09:43:35","slug":"prime-rib","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/05\/12\/prime-rib\/","title":{"rendered":"Prime Rib"},"content":{"rendered":"<p>Prime Rib &#8211; OMG\ud83d\ude31 DON&#8217;T LOSE THIS\ud83d\ude0b<\/p>\n<p>Ingredients:<\/p>\n<p>1 bone-in prime rib roast (6-8 pounds)<br \/>\n2 tbsp olive oil<br \/>\nSalt and pepper to taste<br \/>\nGarlic cloves (optional)<\/p>\n<p>Instructions:<br \/>\nPreheat the oven to 500\u00b0F (260\u00b0C).<br \/>\nPlace the prime rib roast on a rack in a roasting pan and rub it with olive oil. Season the roast with salt and pepper.<br \/>\nIf desired, insert garlic cloves into the roast using a paring knife.<br \/>\nPlace the roasting pan in the oven and roast the prime rib for 15 minutes.<br \/>\nReduce the oven temperature to 325\u00b0F (160\u00b0C) and continue roasting the prime rib until it reaches the desired level of doneness. Check the internal temperature of the roast using a meat thermometer. For medium-rare, the internal temperature should be 135\u00b0F (57\u00b0C), for medium, it should be 140\u00b0F (60\u00b0C), and for well-done, it should be 150\u00b0F (66\u00b0C).<br \/>\nRemove the roast from the oven and let it rest for 15-20 minutes before slicing and serving.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prime Rib &#8211; OMG\ud83d\ude31 DON&#8217;T LOSE THIS\ud83d\ude0b Ingredients: 1 bone-in prime rib roast (6-8 pounds) 2 tbsp olive oil Salt&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Prime Rib - Grandma Baking Recipes","description":"Prime Rib - OMG\ud83d\ude31 DON'T LOSE THIS\ud83d\ude0b Ingredients: 1 bone-in prime rib roast (6-8 pounds) 2 tbsp olive oil Salt and pepper to taste Garlic cloves (optional) Instruc"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=4128"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4128\/revisions"}],"predecessor-version":[{"id":4130,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4128\/revisions\/4130"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/4129"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=4128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=4128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=4128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}