Holiday Herb-Crusted Prime Rib Roast
Nothing beats getting together with loved ones to have a substantial and delectable meal as the holidays get near. We've created this recipe for a Holiday Herb-Crusted Prime Rib Roast to assist you in creating the ideal festive centrepiece. This dish is a show-stopper for any holiday table because it combines the delicious qualities of premium beef with a savoury herb crust. This recipe, which is both opulent and approachable, is perfect for honing your culinary abilities with the high-quality knives offered at Sharp Blades and is ideal for entertaining friends or spoiling your family.
Ingredients
For the Prime Rib:
1 (5-pound) bone-in prime rib roast
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon smoked paprika
For the Au Jus:
1 cup beef stock
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter
Essential Equipment
Chef's knife with sharp edges (sold at Sharp Blades)
A cutting board
Big roasting pan with rack
Meat thermometer
Bowls for mixing
Whisky
Brush for basting
Time Spent Preparing
20 minutes for preparation
Depending on desired doneness, cooking time might range from 1.5 to 2 hours.
20 minutes for rest
Total Time: around two and a half hours
Directions
Get the prime rib ready:
To bring the prime rib roast to room temperature, take it out of the fridge at least an hour before cooking.
Set the oven temperature to 450°F (232°C).
Using paper towels, pat the roast dry before setting it into a roasting pan on the roasting rack.
To prepare the herb crust:
Combine the olive oil, smoked paprika, garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl.
Using your hands or a basting brush, evenly rub the mixture over the roast's whole surface.
To create a golden crust:
Roast the prime rib in an oven that has been warmed for 20 minutes.
Lower the oven's setting to 325°F (163°C), then keep cooking until the internal temperature reaches the level you want:
Uncommon: 120°F (49°C)
Medium-Rare: 54°C, or 130°F
At 60°C (140°F), medium
Check the temperature at the thickest area of the roast using a meat thermometer.
Take the roast out of the oven and cover it loosely with aluminium foil to rest it.
To allow the juices to disperse, let it sit for 20 minutes.
To make the au jus:
Put the roasting pan over medium heat on the stove.
Stir in Worcestershire sauce, red wine, and beef stock, scraping up any browned bits from the pan's bottom.
For a glossy finish, stir in butter after 5 minutes of simmering.
Slice and Serve:
Cut the roast into thick, uniform pieces against the grain using a sharp carving knife.
Au jus should be served alongside.
Nutritional Information (Per Serving, Approx.)
Calories: 550
Protein: 40g
Fat: 38g
Carbohydrates: 2g
Fiber: 0.5g
Sodium: 700mg
Expert Advice
Serve this meal with honey-glazed carrots and roasted garlic mashed potatoes for a taste explosion. Make crisp, accurate cuts with our Damascus steel carving knife to highlight your prime rib's lovely marbling.
