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Perfect Pepper and Herb Crusted Prime Rib

2017.09.13

Servings: Serves 14-20

About this Recipe:

Is there anything better than making that first cut into a perfectly roasted prime rib to see the delicious medium rare goodness many of us crave? We don’t think so. This recipe will make you feel like a head chef and impress your family and friends more than you knew was possible. Bon Appetit!

Ingredient List:

  • 1 (15-pound) Certified Angus Beef ® bone-in ribeye roast
  • 1/4 cup coarse cracked black pepper
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon cornstarch
  • 2 teaspoons dry rosemary
  • 2 teaspoons dry oregano
  • 2 teaspoons dry thyme leaves

Instructions:

  1. Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the roast every 1 1/2 to 2 inches with butcher’s twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan.
  2. Preheat oven to 275°F. Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes.
  3. Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately 1 hour. Look for 120-125°F on thermometer.
  4. Rotate roasting pan and increase oven temperature to 450°F. Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135°F when pulling from oven for a deep pink interior.
  5. Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.

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February 15, 2018

Heart shaped steak, 1lb King Crab legs, and Swiss cheese fondue. Whenever you’re in the mood for a dinner like this, come see us. We will teach you about the meat, how to cook it, and tips/tricks, for example, how to cut the crab legs for easy eating!

Consider us your neighborly encyclopedia of meat.

Happy Valentine’s Day from your friends at Old World Meats. 🌹

February 14, 2018

In case you missed our Reverse Searing video it last night:

• Season your steak with salt and pepper, garlic if you’d like.

• Bake at 225° until you reach your desired temperature and pull it out of the oven. Be sure to use a temperature probe in the deepest part of the steak! This steak was done rare at 125°, medium rare is 135°, medium is 140°, medium well is about 150°, well is about 160°. ALWAYS err on the lower temperature. You can always cook a steak further, you can’t “uncook” an overdone steak.

• Let rest for 10 minutes covered in tin foil.

• Sear with truffle butter on highest setting your stove offers. 2 minutes per side.

• Serve while sizzling! Enjoy!

February 12, 2018

Have you ever wondered why steakhouse cuts of meat always seem to have a consistent juicy hot pink color throughout and a dark crusted sear on the outside? The truth is, it is easier than you’d think! And FOOLPROOF! Tune in, you’ll be amazed!

Tomorrow Nicole will go live on Facebook to teach you how to reach steakhouse perfection in 45 minutes.

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