Herb Crusted Prime Rib

Herb Crusted Prime Rib

Seasoned Prime Rib
Preparing the Prime Rib for roasting

Prime Rib is a traditional dish for many dinners during the holiday season and for many special occasions. While some may see roasting a prime rib as a daunting task, prime rib is actually one of the easiest foods to cook!

What you will need:

    1.  A quality rib roast, see notes that follow
  1.  Roasting pan without a wire rack or a wire rack is fine. (I use without a wire rack.)
  2. Accurate meat thermometer (test by placing in ice water, temperature should be 32*F)
  3. Cutting board, preferably with a “lip” to catch some of the cooked meat juices.
  4. Decently sharp chef’s knife and meat fork
  5. Serving platter or individual dinner plates

What To Buy

  • First, begin with a quality meat. Quality does not always mean the most expensive.
    • Research grocers in your area for the best quality meats. In Southern California, Stater Bros has a wonderful, quality meat selection at affordable prices. If you like the bone, get bone in.
    • If not, roasts are available boneless.
    • Choose Prime Rib roast or often called simply, Rib Roast. 10 to 12 pounds is common.
    • A 4-bone prime rib weighs between 9 and 10 pounds and serves about 4 people providing for leftovers or 6 people with a few leftovers.

How To Prep

  • Keep refrigerated until ready to cook.
    • Prep roast the day before.
    • Season with grape seed oil, sea salt, black pepper and fresh herbs.
    • Fresh rosemary and thyme are my favorite herbs for prime rib roast and pork tenderloin.
    • About 3/4 cup of minced rosemary and thyme is sufficient to coat the roast,
    • Or, prep the day of allowing about 2 – 3 hours before roasting (cooking).

Ready to Roast

  • Preheat oven to 425*F. Place roast in a roasting pan that is about 2 – 3 inches deep, bone down. Or, place on wire rack, bone down.
  • Cook prime rib for 20 minutes at 425*F. Then, reduce heat to 325*. Cook uncovered about 20 minutes per pound; internal temperature for medium rare is 130-135*F.
  • Remove from oven, let rest for about 15 to 20 minutes, slice off the bone, if bone in, and slice about 1/2-inch thick or to desired thickness, and serve.
  • Serve with creamed or fresh horseradish, or both, and side dishes such as Roasted Brussels Sprouts, Green Beans, Riced Cauliflower, Mashed Potatoes, Sweet Potatoes, or Caesar Salad.

Note: It is really easy to question your judgement and leave the roast in for a longer period of time. Remember, you can always cook the meat longer but you cannot un-cook it. So, better to take it out at 125*F – 130*, let rest 15-20 minutes, then carve. If too rare for some, cook to desired doneness.

Nutrition:
Serving Size: 6 oz of boneless
Calories: 452
Total Fat: 29.46g
Saturated Fat: 11.588g
Trans Fat/Polyunsaturated Fat: 1.065g
Monounsaturated Fat: 12.511g
Cholesterol: 130mg
Sodium: 369mg
Total Carbohydrate: 0g
Dietary Fiber: 0g
Sugars: 0g
Protein: 44.07g
Vitamin D-Calcium: 0mg
Iron: 4.27mg
Potassium: 498mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

VARIATIONS:

  • Salt Crust
    • After seasoning, add 1 to 2 egg whites to 3 cups of Kosher salt or sea salt. Press a thick coating of salt onto meat. Roast as instructed. Salt crust holds in moisture, makes for a beautiful presentation. Present to guests before carving, crack salt crust, remove, and discard. NOTE: Roast does not become overly salty.
  • Simply Tasty
    • Keep it simple, coat with grape seed oil and lightly season with sea salt and a heavier dose of black pepper.

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Recipe

Herb Crusted Prime Rib
Entree
How to season and cook prepare Prime Rib for any occasion

Ingredients

10 - 12 pounds bone-in or boneless rib roast
Grape seed oil
Kosher or sea salt
Black pepper
Fresh rosemary, about 4 long stems
Fresh thyme, about 12 sprigs

Instructions

About 2 - 3 hours before roasting (cooking), coat the roast lightly with grape seed oil.
Season with salt, pepper, rosemary, and thyme.
Preheat oven to 425*F.
Place roast in a roasting pan that allows room for the roast to "breathe" (roast is not crowded in the pan).
Cook prime rib for 20 minutes at 425*F.
Reduce heat to 325*.
Cook uncovered about 20 minutes per pound; internal temperature for medium rare is 130-135*F.
Remove from oven, let rest for about 15 to 20 minutes, slice off the bone, if bone in, and slice about 1/2-inch thick or to desired thickness, and serve.
Serve with creamed or fresh horseradish, or both, and side dishes such as Roasted Brussels Sprouts, Green Beans, Riced Cauliflower, Mashed Potatoes, Sweet Potatoes, or Caesar Salad.

Serves

4-10

Preparation Time (hrs/min)

0, 20

Cooking Time (hrs/min)

3, 28

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