Perfect Pepper and Herb-Crusted Prime Rib
Recipe - Gourmet Garage of West 66th
Perfect Pepper and Herb-Crusted Prime Rib
Prep Time20 Minutes
Servings10
Cook Time195 Minutes
Ingredients
15 pounds 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
Directions
- Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the prime rib roast every 1 1/2 to 2 inches (3 to 5 cm) 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 (135° C). 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 (49-52° C) on thermometer.
- Rotate roasting pan and increase oven temperature to 450° F (232° C). Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135° F (54-57° C) 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.
20 minutes
Prep Time
195 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Not Available
Morton & Bassett Fine Ground Black Pepper , 1.8 oz
$10.99$6.11/oz
Not Available
Morton & Bassett Granulated Garlic, 2.6 oz
$11.99$4.61/oz
Argo 100% Pure Corn Starch, 16 oz
$3.99$0.25/oz
Not Available
Mutti Tomato Sauce with Basil & Oregano, 14 oz
$3.49$0.25/oz
Not Available
Directions
- Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the prime rib roast every 1 1/2 to 2 inches (3 to 5 cm) 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 (135° C). 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 (49-52° C) on thermometer.
- Rotate roasting pan and increase oven temperature to 450° F (232° C). Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135° F (54-57° C) 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.