Teresa's Recipes
Herb-Crusted Prime Rib
Elevate your dining experience with this sumptuous herb-crusted prime rib, a true showstopper that embodies the spirit of celebration and togetherness. This dish, rich in tradition, has been a staple at family gatherings since the 19th century in England, where it was often served on Sundays to mark the end of the week. The roast is enveloped in a fragrant blend of fresh herbs and garlic, resulting in a tender, juicy centerpiece that is as visually stunning as it is delicious. Serve it alongside a luscious au jus for dipping, and watch as your guests savor every bite.
Ingredients
- 5-7 pounds Prime rib roast
- 3 tablespoons Olive oil
- 6 cloves, minced Garlic
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons, chopped Fresh thyme
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 cup Beef broth
- 1 cup Red wine
- 2 tablespoons Butter
- 1 tablespoon Cornstarch
- 2 tablespoons (for slurry) Water
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours and 15 minutes
- Calories: 600
- Fat: 40g
- Carbs: 5g
- Protein: 60g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Preheat the oven to 450°F (230°C).
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a flavorful herb paste.
- Rub the herb mixture all over the prime rib roast, ensuring an even coating for maximum flavor.
- Place the roast on a rack in a roasting pan, fat side up, to allow for even cooking and crispy skin.
- Roast in the preheated oven for 15 minutes to achieve a beautiful sear on the outside, locking in the juices.
- Reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 2 hours, or until the internal temperature reaches your preferred doneness (135°F for medium-rare, 145°F for medium). Use a meat thermometer for accuracy.
- Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 15-20 minutes. This crucial step allows the juices to redistribute, ensuring every slice is moist and tender.
- While the roast is resting, prepare the au jus: In a saucepan over medium heat, combine the beef broth and red wine. Bring to a simmer and let reduce for about 10 minutes, enhancing the flavors.
- For a thicker au jus, mix cornstarch with water to create a slurry and add it to the simmering mixture. Stir in the butter for added richness and a glossy finish.
- Slice the prime rib and serve with the warm au jus alongside your favorite side dishes such as roasted vegetables or creamy mashed potatoes.
Tips
- For a deeper flavor, consider marinating the prime rib overnight with the herb paste.
- Experiment with different herbs, such as tarragon or parsley, for a unique twist.
- Serve with horseradish sauce for an extra kick.