EXTRA! EXTRA! READ ALL ABOUT IT!
We have some great specials this week featuring New York Strips, Bacon Wrapped Chicken Rollups, Sausage, Whitefish, and Pork Chops!
Perfect Pepper and Herb Crusted Prime Rib
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!
- 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
- 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.
- 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.
- 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.
- 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.
- Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.