Herb-Crusted Prime Rib

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When roasting a large cut of meat like this, it’s best to leave it at room temperature for about 2 hours before roasting – this will take the refrigerator’s “chill” off of it and help the meat to roast more evenly. The best way to gauge doneness on meat is with a thermometer – if you don’t have one, grab one from a kitchen supply store. It’ll be there to help you for years to come. Beef cooked to 120ºF is rare; 140ºF is medium; 160ºF is well.

Herb-Crusted Prime Rib Recipe

Serves 4

1 (3-bone-in) standing rib roast, trussed
1/4 cup (1/2 stick) melted unsalted butter
Salt and freshly ground black pepper
2 to 3 tablespoons flour
2 cloves garlic, finely chopped
4 to 5 sprigs thyme, leaves chopped
1/4 cup flat-leaf parsley, chopped
4 to 5 sprigs rosemary, leaves chopped

Preheat oven to 475ºF.

Rub all sides of the roast with the melted butter and season it liberally with salt and pepper. Lightly dust it on all sides with the flour. In a small bowl (or on your cutting board), mix together the garlic and herbs and pack them onto the outside of the roast.

Place the seasoned roast on a baking sheet, rib side down. Roast for 15 minutes and then turn the oven down to 300ºF. Continue roasting the meat until crispy golden brown on the outside and cooked to your desired doneness (based on the head note above, take the meat out of the oven when it’s about 5ºF shy of your desired doneness and let it rest on a cutting board for at least 20 minutes before slicing – it will finish cooking through as it rests).

To serve the roast, cut off and discard the twine. Cut the bones off from the meat. Carefully cut the deckle from the top of the roast and thinly slice. Trim any excess white fat from the center of the roast and thinly slice it. Serve immediately.

Watch the video:

 

http://www.ehow.com/video_12160020_herbcrusted-prime-rib.html

In association with Rachael Ray at www.rachaelray.com

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