18 Dec Olive Oil Crusted Prime Rib Roast
An instant read thermometer is the key to not overcooking!
Recipe courtesy of Erin Rapp.
In a food processor combine, salt, pepper, garlic cloves, rosemary, parsley, thyme, and pulse until finely chopped. Add the olive oil and pulse to form a paste (if really dry, add a little extra drizzle of olive oil).
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
Transfer the meat to a large roasting pan and rub the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
While meat is setting, preheat the oven to 450°.
Roast the prime rib for 1 hour, until the crust is slightly darkened.
Lower the oven temperature to 300° and roast for another hour or more, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 120-125 degrees (rare/medium-rare), or 130 (for medium).
Transfer the roast to a large carving board and let the meat rest for 20-30 minutes.
Enjoy!
Ingredients
Directions
In a food processor combine, salt, pepper, garlic cloves, rosemary, parsley, thyme, and pulse until finely chopped. Add the olive oil and pulse to form a paste (if really dry, add a little extra drizzle of olive oil).
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
Transfer the meat to a large roasting pan and rub the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
While meat is setting, preheat the oven to 450°.
Roast the prime rib for 1 hour, until the crust is slightly darkened.
Lower the oven temperature to 300° and roast for another hour or more, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 120-125 degrees (rare/medium-rare), or 130 (for medium).
Transfer the roast to a large carving board and let the meat rest for 20-30 minutes.
Enjoy!