Friday, March 25, 2011

Herb Crusted Prime Rib Roast

The combination of a bone-in roast and the salt herb crust make this an incredibly moist, flavorful roast.  Don't be frightened by the amount of salt - kosher salt is more mild than regular salt and does not sink in the same way. Because this roast has a natural curve with the bone beneath it, the cookie sheet will act as a roasting pan, and you don't have to worry about drippings as the meat retains almost all of the moisture!

  • 1 5-6 lb bone-in standing rib roast, room temperature
  • 1/8 cup fresh sage, chopped
  • 1/8 cup fresh thyme leaves 
  • 1/8 cup fresh rosemary leaves
  • 1/8 cup fresh flat leaf parsley, chopped
  • 2 cups kosher salt
  • 3 tbsp olive oil
  • 1 tablespoon fresh cracked black peppercorns
  • 1 head of garlic, chopped

Pre-heat oven to 425 degrees. Place the rib roast onto a flat, covered cookie sheet. Combine the salt, olive oil, garlic, herbs, and pepper in a food processor and blend until they form a coarse paste.  Smear the paste all over the roast and massage into the meat with your hands.

Place the rib roast into the pre-heated 450 degree oven for 30 minutes. Turn the temperature down to 350 degrees and roast for an additional hour to an hour and a half. The internal temperature should read 135 degrees when removed from the oven for a nice, medium-rare roast.  Remove from the oven and let the roast rest for 20-30 minutes before slicing.

This is great served with a simple au jus and mashed potatoes!

No comments:

Post a Comment