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This recipe for HERBED PRIME RIB, by , is from The Keller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Keller
Added: Wednesday, July 5, 2006


1 3-rib beef rib roast, small end, about 5 1/2 pounds, well trimmed and with chine bone removed
1 tsp. salt
1/2 tsp. dried rosemary leaves, crushed
1/4 tsp. ground black pepper
1 medium lemon
1 1/2 cups fresh bread crumb
1/2 cup chopped fresh parsley leaves
1 tbsp. olive oil
2 garlic cloves, minced
2 tbsp. Dijon mustard
Rosemary sprigs for garnish

Preheat bbq to 325 degrees F. In a medium roasting pan, place beef rib roast, fat side up. Rub salt, dried rosemary and pepper over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone.
Roast beef 1 1/2 hours.

After beef has roasted 1 1/2 hours, prepare coating: From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, combine lemon peel, lemon juice, bread crumbs, parsley, olive oil and garlic. Remove roast from bbq; evenly spread mustard on top. Press bread mixture onto mustard coated roast.

BBQ 1 hour longer or until coating is golden and meat thermometer reaches 140 degrees F. Internal temperature of meat will rise to 145 degrees F, medium rare upon standing. When roast is done, place on warm large platter, and let stand at room temperature 15 minutes to set juices for easier carving.

Garnish with rosemary sprigs




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