Herb Crusted Prime Rib

This year I decided to do a prime rib for Christmas dinner.  There’s probably about a million variations on a prime rib.  I’m a firm believer that once you know how to cook a prime rib, you can handle almost anything life throws at you.  It seems daunting, but it’s really just a piece of meat.  That turns out delicious if cooked correctly.  Just make sure you have a working meat thermometer so you can get the desired cooking temperature for all parties – it’s kind of hard to guess at prime rib.   For a nice medium roast, cook until the internal temperature is 120 degrees.

For this roast, I decided to add an herb crust and roast at a high temperature for the first 15 minutes and then lower the temperature for the remainder of the time.  I cooked over some root vegetables (carrots, turnips and onions) and those on the side were delicious!

Start by peeling and dicing your root vegetables.  Layer in the bottom of a roasting pan.

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Place the prime rib bone side down on the top of the roasting rack.

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Meanwhile, mix together your wet rub – olive oil, chopped garlic, rosemary, thyme, salt and pepper.

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Slather on top of the prime rib.  Place in 450 degree oven for 15 minutes and then lower to 350 for another 15 minutes per pound.  Test with a meat thermometer until internal temperature reaches 120 degrees.

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Remove from oven and let stand about 7-10 minutes.  Carve and serve.

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Recipe:

4-5 lb prime rib roast
4 carrots
2 turnips
2 onions
1/2 cup olive oil
6 cloves garlic, minced
2 Tablespoons fresh rosemary, minced
1 Tablespoon fresh thyme
1 Tablespoon salt
2 teaspoons black pepper

Peel and chop carrots, onions and turnips.  Place in the bottom of a roasting pan.  On a roasting rack, place the prime rib bone side down on top of the vegetables.  In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt and pepper.  Slather on top of the prime rib roast.  Place in a preheated 450 degree oven for 15 minutes.  Then lower the temperature to 350 degrees and continue to cook for an additional 15 minutes per pound.  Remove when internal temperature is 120 degrees (or your desired amount of done-ness).  Let stand for about 7-10 minutes.  Carve and serve.

Enjoy!

Caroline