HERB-CRUSTED PRIME RIB
For those missing the once great Steak and Ale® and their amazing prime rib lunch special, this is as close as I have come to their recipe. Please keep in mind the wet rub must be made in advance and refrigerated the night before you intend on making the prime rib. Try and enjoy and don't forget to make some of their famous bread if you have the recipe! You can serve with an au jus mix including black pepper and red wine, or horseradish sauce.
Provided by KeshaS
Categories Main Dish Recipes Roast Recipes
Time 13h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine onion, 1/4 cup plus 1 teaspoon garlic, vegetable oil, beef base, fresh rosemary, 1/4 tablespoon plus 1/4 teaspoon ground rosemary, and black pepper together in an electric blender. Blend on low speed for 30 seconds to 1 minute. Blend on high speed until completely emulsified and mixture takes on a slightly lighter color, 3 to 5 minutes. Pour into a storage container and refrigerate until set, 8 hours to overnight.
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine kosher salt and pepper in a large bowl. Mix completely.
- Blot excess moisture from the meat and place onto a sheet pan. Season entire prime rib with about 1/4 cup seasoning mixture; reserve remaining mixture for another use. Place rib upside-down and coat the bottom with 1/4 cup of wet rub mixture; flip and coat the back and ends with another 1/4 cup wet rub. Coat the top with 1/4 cup wet rub to ensure a smooth, thick coating; reserve any remaining wet rub for another use.
- Sear in the preheated oven until crust is dark golden brown with dark spots, 15 to 30 minutes. Do not let the internal temperature exceed 57 degrees F (14 degrees C) while searing. Reduce oven temperature to 250 degrees F (120 degrees C); open the oven to vent heat from searing process.
- Place a wire rack onto another sheet pan and transfer the rib roast to the new pan. Return the rib to the oven with an internal thermometer inserted into the middle of the rib facing the oven window, or use a remote thermometer.
- Roast the rib in the preheated oven until the internal temperature is about 10 degrees less than desired doneness, 3 1/2 to 4 1/2 hours. An internal temperature between 130 and 135 degrees F (55 to 57 C) is good for medium-rare, so remove at 120 to 125 degrees F (49 to 52 C).
- Turn the oven temperature as low as it will go; open the door to vent heat and humidity for about 5 minutes. Close the door and let roast sit in the oven for at least 1 hour more.
- Transfer rib to a cutting board and let rest for 5 to 10 minutes; slice using a very sharp or electric knife and serve.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 41.5 g, Fiber 0.9 g, Protein 45.9 g, SaturatedFat 15.2 g, Sodium 6105.5 mg, Sugar 0.9 g
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M Tariqchohan
[email protected]5 stars all the way!
Thetoxictrends
[email protected]This recipe is amazing! I highly recommend it.
Matthew Burdyshaw
[email protected]This recipe is a must-try for any prime rib lover.
Mercy Bio
[email protected]I'm so glad I found this recipe. It's my new favorite way to cook prime rib.
Md kabir Md kobir
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it.
Sheryl Dengler
[email protected]This recipe is perfect for a romantic dinner. It's elegant and delicious.
Valentine Dainels
[email protected]I made this recipe for my husband's birthday dinner and he loved it. He said it was the best prime rib he's ever had.
Mamd Jan
[email protected]This recipe is a bit pricey, but it's worth every penny. The prime rib was amazing and the herb crust was to die for.
Im So cute
[email protected]I'm not much of a cook, but this recipe was easy to follow and my prime rib turned out great. I'll definitely be making this again.
Danko Isaac
[email protected]This recipe is perfect for a special occasion dinner. It's definitely a crowd-pleaser. I served it to my friends and they raved about it.
M Sanwal Jatt
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of prime rib, but I'm so glad I did. This recipe completely changed my mind about prime rib. It was so tender and flavorful.
Faizan Mahi
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The herb crust is what really makes this dish special. I used a variety of herbs from my garden and it was delicious.
Elroe Birhanu
[email protected]I followed the recipe exactly and my prime rib turned out perfectly. It was tender, juicy, and flavorful. My family loved it!
Jack Smith
[email protected]This recipe is a keeper! The herb crust was amazing and the prime rib was cooked to perfection. I will definitely be making this again.
Georgiana Chirilă
[email protected]I've cooked prime rib many times before, but this recipe is definitely my new go-to. The herb crust added so much flavor and the meat was cooked evenly throughout.
Merna Cole
[email protected]OMG, this herb-crusted prime rib was a total showstopper! It turned out so juicy and flavorful. The crust was perfectly crispy and the meat was cooked to perfection.