My usual Friday entries feature fast dinners that can go from pantry to table in less than 45 minutes. This is good for most Fridays but since today is a bit out of the ordinary, dinner tonight deserves an extra special meal. And what is more special that prime rib?
Prime rib looks impressive but is surprisingly easy to make. For the best flavor, let the herbs sit on the meat over night or up to a full 48 hours before roasting. I’ve found that the key is to not overcook the meat and the best way to prevent this from happening is to use a meat thermometer. I prefer my roasts to be served medium rare so I take the meat out of the oven when the thermometer registers 125 degrees since the meat will continue to cook a bit while it rests. if you prefer your meat more or less cooked, adjust the cooking time accordingly.
HERB CRUSTED PRIME RIB w/ ROASTED VEGETABLES
5-rib standing rib roast, about 10 pounds
2 tablespoons olive oil
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
8 baby red potatoes, halved
2 fennel bulbs, quartered
2 large red onions, quartered
2 large carrots, cut into 2 inch chunks
1 cup Brussels sprouts, halved
Salt & pepper to taste
- Combine the rosemary, thyme, tarragon, oregano, sage, and salt in a small bowl. Add the olive oil and stir to form a rough paste.
- Rub the herb paste into the roast on all sides. Cover tightly with plastic wrap and refrigerate for at least 12 hours.
- Preheat the oven to 450 degrees.
- Place the roast, rib side up in a rimmed roasting pan and bake for 20 minutes.
- Meanwhile, place all of the vegetables in a large mixing bowl and sprinkle generously with salt and pepper.
- Place the vegetables around the base of the roast.
- Reduce the oven temperature to 350 degrees and continue cooking until the internal temperature of the meat has reached your desired level of doneness. Rare/ 125 degrees will take approximately 2 additional hours.
- Remove the roast from the oven, transfer to a serving platter, and let rest for 10 to 15 minutes before carving.
Serves 10 to 12