Herb-Crusted Prime Rib
Recipe - Frankston #713
Herb-Crusted Prime Rib
Prep Time30 Minutes
Servings10
Cook Time180 Minutes
Calories800
Ingredients
1 (7 to 8 lbs) standing beef rib roast
4 cloves garlic, finely chopped
3 Tbs fresh rosemary leaves, finely chopped
2 Tbs fresh thyme leaves, finely chopped
1 Tbs kosher salt
2 tsp coarse black pepper
4 Tbs vegetable oil
Directions
- Preheat oven to 450° F.
- Remove roast from the refrigerator, and place in a large roasting pan.
- Combine the garlic, rosemary, thyme, salt, pepper and oil in a small bowl.
- Spread the mixture over the top and sides of the roast. Let come to room temperature for 1 hour.
- Cook for 30 minutes. Reduce the oven temperature to 325° F.
- Insert an instant-read meat thermometer into the thickest part of the meat.
- Roast, uncovered, for 2 to 3 hours or until the meat thermometer reads 130° F to 140° F for medium-rare to medium doneness.
- Transfer to a cutting board, and let rest for 20 minutes before slicing.
Nutritional Information
Per Serving (1/2 lb): Calories: 800, Fat: 59 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 880 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 65 g.
30 minutes
Prep Time
180 minutes
Cook Time
10
Servings
800
Calories
Shop Ingredients
Makes 10 servings
Not Available
Not Available
Fresh Bananas - 0.5 Pound
$0.30 avg/ea$0.59/lb
Fresh Bananas - 0.5 Pound
$0.30 avg/ea$0.59/lb
Morton Kosher Salt, Coarse - 48 Ounce
$4.19$0.09/oz
Adams Black Pepper, Coarse - 6.7 Ounce
$9.49$1.42/oz
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid ounce
$4.49 was $4.69$0.09/fl oz
Nutritional Information
Per Serving (1/2 lb): Calories: 800, Fat: 59 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 880 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 65 g.
Directions
- Preheat oven to 450° F.
- Remove roast from the refrigerator, and place in a large roasting pan.
- Combine the garlic, rosemary, thyme, salt, pepper and oil in a small bowl.
- Spread the mixture over the top and sides of the roast. Let come to room temperature for 1 hour.
- Cook for 30 minutes. Reduce the oven temperature to 325° F.
- Insert an instant-read meat thermometer into the thickest part of the meat.
- Roast, uncovered, for 2 to 3 hours or until the meat thermometer reads 130° F to 140° F for medium-rare to medium doneness.
- Transfer to a cutting board, and let rest for 20 minutes before slicing.