Herbed Prime Rib Roast

Herbed Prime Rib Roast

Serves 8

This is a spectacular and simple roast for holidays and special occasions. The meat and bones are served together on the platter because there is usually plenty of meat left on the bones and someone at the table may like to have one.

Ingredients: 
  • 4 cloves garlic
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh thyme
  • 1 tablespoon expeller-pressed canola oil
  • 2 teaspoons coarse sea salt
  • 1 1/2 teaspoon ground black pepper
  • 1 (4-rib) bone-in standing rib roast (about 6 pounds), trimmed of excess, but not all, fat
  • 1 1/2 cup low-sodium beef broth
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 

Preheat the oven to 475°F. In a food processor, pulse garlic until chopped. Add rosemary, thyme, oil, salt and pepper and pulse until you have a chunky paste. Rub the roast all over with the paste and place bone-side down in a roasting pan.

Roast in the middle of the oven for 20 minutes. Reduce oven temperature to 375°F and continue roasting about 1 hour longer. Use a meat thermometer inserted into the center of the roast (not touching bone) to check the temperature in several spots and continue roasting meat, checking temperature every 5 or 10 minutes, until about 10 degrees shy of your preferred level of doneness. The meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Target temperatures are 130°F to 135°F for medium rare and 135°F to 145°F for medium. Transfer roast to a cutting board, bone-side down, and let stand 25 minutes before carving.

Meanwhile, carefully spoon off and discard fat from dark juices in the roasting pan. Use oven mitts to place pan over medium-high heat and add broth. Simmer, scraping up browned bits from the bottom of pan, until reduced to 1 cup, about 10 minutes. Carve the roast by running a long, sharp knife between the rib bones and meat to separate them. Slice meat into portions, arrange on a platter with the bones (there's meat left on the bones and some people may want one) and spoon hot pan juices over the top.

Nutritional Info: 
Per Serving:590 calories (450 from fat), 51g total fat, 20g saturated fat, 115mg cholesterol, 590mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 32g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion