Herb Crusted Prime Rib
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:
-
- A quality rib roast, see notes that follow
- Roasting pan without a wire rack or a wire rack is fine. (I use without a wire rack.)
- Accurate meat thermometer (test by placing in ice water, temperature should be 32*F)
- Cutting board, preferably with a “lip” to catch some of the cooked meat juices.
- Decently sharp chef’s knife and meat fork
- 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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