Perfect Pepper and Herb-Crusted Prime Rib
Recipe - ShopRite Corporate
Perfect Pepper and Herb-Crusted Prime Rib
Prep Time20 Minutes
Servings10
Cook Time195 Minutes
Ingredients
15 pounds Certified Angus Beef bone-in ribeye roast
1/4 cup coarse cracked black pepper
3 tablespoons coarse kosher salt
2 tablespoons granulated garlic
1 tablespoon cornstarch
2 teaspoons dry rosemary
2 teaspoons dry oregano
2 teaspoons dry thyme leaves
Directions
- Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the prime rib roast every 1 1/2 to 2 inches (3 to 5 cm) with butcher's twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan.
- Preheat oven to 275° F (135° C). Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes.
- Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately 1 hour. Look for 120-125° F (49-52° C) on thermometer.
- Rotate roasting pan and increase oven temperature to 450° F (232° C). Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135° F (54-57° C) when pulling from oven for a deep pink interior.
- Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.
20 minutes
Prep Time
195 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
USDA Choice Center Cut Rib Roast - 2 Rib Order Minimum
On Sale! Limit 1
$27.97 avg/ea was $36.37 avg/ea$9.99/lb
Bowl & Basket Specialty Black Peppercorns Grinder, 2.45 oz
$3.49$1.42/oz
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.99$0.12/oz
Bowl & Basket Garlic Powder, 2.5 oz
$2.29$0.92/oz
Bowl & Basket 100% Pure Corn Starch, 16 oz
$2.29$0.14/oz
Bowl & Basket Rosemary Leaves, 0.8 oz
$1.29$1.61/oz
Bowl & Basket Oregano Leaves, 0.75 oz
$2.29$3.05/oz
Bowl & Basket Thyme Leaves, 0.7 oz
$2.29$3.27/oz
Directions
- Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the prime rib roast every 1 1/2 to 2 inches (3 to 5 cm) with butcher's twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan.
- Preheat oven to 275° F (135° C). Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes.
- Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately 1 hour. Look for 120-125° F (49-52° C) on thermometer.
- Rotate roasting pan and increase oven temperature to 450° F (232° C). Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135° F (54-57° C) when pulling from oven for a deep pink interior.
- Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.