Herb-Crusted Prime Rib

Herb-crusted ribs look impressive and taste even better. Thanks to Josh Ozersky, with a few hours and not a lot of effort, you can have a beautifully browned, herb tickled rib roast.

Video Transcript

Hi, I'm Josh Ozersky. And I'm going to make a Christmas roast beef for eHow.com. This is the greatest of all cuts of meat. It's the most expensive, the most delicious, the most fortifying, the most storied. This is a standing rib roast, AKA, prime rib. Also does business as rib steaks, rib-eye steaks. Sometimes Delmonico. Essentially this is the end of the rib. This is three ribs off the animals rib cage, the end cuts. And it's the ones that are closest to the front of the animal. Which means that this area is biggest. Now, what is this area you ask? This area is the spinalis dorsi muscle, also known as the lip, or the cap or the deckle. This here is the longisimus dorsi muscle, also known as the eye, hence rib eye. Now this is the most perfect muscle in the entire beef carcass. Look at how enormous the deckle is. The deckle accounts for fully half the size of the rib roast. And this rib in particular. I only mention this because if you're the cook you're going to be portioning out who gets what. That goes for you. Now, I am going to take some butter, which has been melted, and I am going to pour it over. I'm going to give it a little bit of bath. The butter is the beefs cousin. Now I'll have things that will be able to stick to it. And those things include plenty of Kosher course salt, which will go on, not profusely but liberally. And with an evenness that covers every single square inch. I'm going to repeat the process for pepper with this preposterously large pepper mill. It's very important to have a comically large pepper mill at your table. Alright, next up, flour. You don't want to put on a ton of this. You just want to dust it lightly because two good things are going to happen with the flour, it's going to turn brown and it's going to become nutty and attractive. And it is also going to help, along with the salt, to form that beautiful crust. And the other thing that it's going to do is it's going to sort of give the basic binding flavor to the herb crust. Alright, I have here now some garlic, some thyme, some parsley, and some rosemary. I'm going to cut all these things up and I'm going to stick them everywhere. If I was super crazy, like garlic mad, which some people are I would have actually taken some of this garlic and warmed it in the butter so that this would be garlic butter. But I think that that's a little overwhelming. Alright, so these thymes present no challenge in getting the leaves off. If you tried to pick them off you'd go crazy but instead you grab them and pull them the wrong way and then the stuff just falls off. I'm just going to cut up the garlic, the thyme, the oregano and the parsley. And make it really fine and mix it all up together. Alright, this is the most important surface, this side. This is going to be that one perfect bite, that swanye slice that's all brown and fat and sizzling and garlicy and herby. Who's going to get that one? That's like for the guest of honor, you know? Spread this around. Oh yeah baby, look at that. It doesn't have to be caked on like the spice rub in a Kansas City barbecue rack. That's really nice looking. And everyone will be impressed. Alright so there we go. A little bit more salt for good luck. And now I'm going to put this in the oven. I'm going to put this in a very hot oven to start out. 450 to 500 degrees. I actually like 500 degrees but some people's ovens are dirty and they start smoking or it makes them nervous, whatever. Super hot. Lets say for the sake of argument 475. For a good 15 to 20 minutes so that we get a nice brown crust starting here. Then turn it way down to 300 degrees and let it go about another 20 minutes a pound. And basically you want this to come to around 100 and 125 to 130 degrees in the thickest part. Well, it's done. My herb roasted rib roast. My big holiday meat centerpiece is done. And now I've just got to finish it off by carving it the right way. So, I'm going to cut the rib roast off the bones. So, right along in here and there it goes. And I can do one of two things. I can just carve it down and make beautiful slices like a traditional rib roast. And essentially what that would involve is just taking a good sharp knife and a good pronged spear and you can see, look at that. That is perfectly medium. So I put that aside, I save it for myself. And I'm going to cut the whole deckle off. So basically I'm not even going to use the knife to locate it because you might stick the knife in the wrong place. The fact of the matter is once you get the string off you can basically separate it out and let the knife follow your finger tracing. Here it is. I'm going to go in and I'm going to cut off the whole deckle. Really, it wants to come off. Like you could actually do it, I could demonstrate this with a butter knife. Look, a couple of strokes and bam, there it goes. So, I might just cut the deckle as it's own slices. And I'm going to make slices from the deckle as it's own little roast. And this is really, this is the beauty part. And you could pour a pan gravy over it, a pan sauce if you want to do that. Or you can get some kind of a sauce in a bottle or you can just get an herb butter or an anchovy butter or you know what? The best thing is get nothing. This is probably the single most perfect piece in the entire roast. Give them a little bit of salt. You could if you want to, put a little bit of good olive oil on. This right here is the substance of your holiday meal. I'm Josh Ozersky, And this is eHow Food.

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