Savory Roasted Prime Rib

English, American Continental
A royal dish

This recipe produces an incredible prime rib roast. The pan-roasted rub gives an exotic note to the beef. Serve with individual Yorkshire Puddings and Horseradish Cream Sauce and you will have a truly memorable feast! A word of experience - if you add more garlic or rub than called for, you will lose the “beefy” flavor of the prime rib. The recipe makes good use of herb stems, which are usually discarded. Their moisture works well for this high-heat preparation. A general rule for prime rib portion size is that 1 rib equals 2 servings. Do allow for some leftovers to make sandwiches, amazingly delicious when spread with a bit of the horseradish cream.
4 pounds beef rib roast
3 cloves garlic, slivered
1/4 cup fresh parsley (leaves and cut stems)
1 tablespoon fresh basil (leaves and cut stems)
2 teaspoons fresh thyme (leaves)
1 tablespoon coarse sea salt
4 teaspoons freshly cracked black pepper (use half if finely ground)
2 teaspoons Mark's Rub
1 A few hours before cooking, place beef on a work area to season. If you are making Yorkshire pudding, trim and save any large pieces of fat to render with the beef.

2 Stud beef with garlic. With the point of a knife make small incisions near "fat areas" all over the roast. Insert a sliver of garlic into each incision followed by a stem of parsley or basil or thyme.

3 Combine salt, pepper, and Mark's Rub work into the meat - getting all sides.

4 Scatter fat trimmings on bottom of roasting pan. Seat rib on rack, set in pan.

5 Roast at 500°F for 15 minutes, then either reduce temperature to 350°F for 1 hour. (If you have the time, cook it at 275°F for 3 hours.)

6 We like our beef rare, so we pull it out of the oven when the center registers 120°F. Medium rare is up to 130°F.

7 While roast rests, make Yorkshire Pudding. Tilt pan drippings into measuring cup or other pitcher to easily pour into muffin cups.

servings  use metric
original recipe yield: 6 Servings

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