Perfect Pepper and Herb-Crusted Prime RibPerfect Pepper and Herb-Crusted Prime Rib
Perfect Pepper and Herb-Crusted Prime Rib
Perfect Pepper and Herb-Crusted Prime Rib
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Recipe - ShopRite of Greenwich
Perfect Pepper and Herb-Crusted Prime Rib
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
15 pounds Certified Angus Beef bone-in ribeye roast
Beef Rib Roast, Center Cut, 1 Rib, 2.75 pound
Beef Rib Roast, Center Cut, 1 Rib, 2.75 pound
$45.35 avg/ea$16.49/lb
1/4 cup coarse cracked black pepper
Badia Ground Black Pepper, 6 oz
Badia Ground Black Pepper, 6 oz
$4.49$0.75/oz
3 tablespoons coarse kosher salt
Bowl & Basket Coarse Kosher Salt, 16 oz
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.99$0.12/oz
2 tablespoons granulated garlic
Bowl & Basket Garlic Powder, 2.5 oz
Bowl & Basket Garlic Powder, 2.5 oz
$1.29$0.52/oz
1 tablespoon cornstarch
Bowl & Basket 100% Pure Corn Starch, 16 oz
Bowl & Basket 100% Pure Corn Starch, 16 oz
$1.99$0.12/oz
2 teaspoons dry rosemary
Bowl & Basket Rosemary Leaves, 0.8 oz
Bowl & Basket Rosemary Leaves, 0.8 oz
$1.29$1.61/oz
2 teaspoons dry oregano
Bowl & Basket Oregano Leaves, 0.75 oz
Bowl & Basket Oregano Leaves, 0.75 oz
$1.29$1.72/oz
2 teaspoons dry thyme leaves
Bowl & Basket Thyme Leaves, 0.7 oz
Bowl & Basket Thyme Leaves, 0.7 oz
$2.29$3.27/oz

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.