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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Prime Rib with Rosemary Salt Crust Recipe

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This recipe for Prime Rib with Rosemary Salt Crust is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole boneless rib eye (12 - 15 lbs.)
Olive oil
1/4 C tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 C kosher salt
1/2 C minced garlic
Directions:
Directions:
Preheat the oven to 500 º F.

Cut the rib eye in half (roast halves separately for more controlled/even cooking.

Heat some oil in a large skillet over high hear. Sear both rib eye halves until a nice dark golden color, 2-3 minutes per size.

Place the peppercorns into a bag and crush with a rolling pin. shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 º F and roast until a meat thermometer registers 125 º for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15-20 minutes before slicing.
Number Of Servings:
Number Of Servings:
16

 

 

 

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