Prime Rib Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 two-or three-rib roast (about 4 to 5 lbs.)
4 cloves minced garlic
2 tsp. herbs de Provence
1 tsp. dried minced onion
1 tsp. dried crushed rosemary
1 tsp. salt
½ tsp. black pepper
1 T. horseradish flavored mustard
1 T. olive oil
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Directions: |
Directions:Have butcher remove the roast from the bone and then tie it back together for roasting. Allow roast to come to room temperature before cooking. Position oven rack just below center of oven and preheat to 475ºF. Place beef, fat side up, in shallow roasting pan. Combine mustard and olive oil and spread over beef. Combine garlic, herbs, salt and pepper and pat mixture onto mustard coated roast. Roast for 20 minutes; reduce temperature to 325ºF. and roast 1 hour longer.
Test with instant-read thermometer at center of top, should register 130º for rare center; ends will be medium-well. Remove roast from pan to cutting board and cover with foil; let stand 10 to 15 minutes before removing from bone and slicing.
Add about ½ c. of water to the roasting pan and stir to scrape all brown bits from bottom. Pour through a fine sieve into a degreasing cup. Pour off the grease and use juices to spoon over meat after slicing.
Serve with sour cream horseradish sauce. |
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Personal
Notes: |
Personal
Notes: This can also be done on the grill; same concept applies -- hot sear and then low and slow. Allow about one rib per two people. The seasonings can be applied in advance, then cover and refrigerate the roast until time to cook.
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