Prime Rib of Beef:
1 Whole Boneless Prime Rib of Beef (weight depends on number of people serving)
Herb Crust:
4 cloves garlic
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
2-4 teaspoons salt, (I use kosher)
1 1/2 teaspoons fresh ground black pepper
Prime Rib Roast - 
Horseradish Sauce:
1/2 cup sour cream
1/4 cup prepared white horseradish


With a food processor running, drop garlic into processor, blend until finely chopped. Add sage, thyme, oil, salt and pepper, process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated).
Approximately 1 hour prior to placing Prime Rib into the oven take beef out of the refrigerator and allow to get to room temperature - very important.
Preheat oven to 500F degrees.
Roasting time? To calculate the amount of time required for a perfectly Roasted Prime Rib, multiply the total weight of the roast by 5 minutes.  Be accurate - the amount will be listed on your package. Example:
Roast weighs 5.42 pounds. Multiply 5.42 (pounds) by 5 (minutes) which equals = 27.10.
This means the meat will roast for 27.10 minutes or approximately 27 minutes at 500F degrees.
 After 27 minutes immediately turn oven off.
DO NOT open oven door during the next 2 hours, the roast is still cooking.
This method will cook any size prime rib roast to perfection.....Rare to medium rare, the classic way to prepare prime rib with a crispy crust.
Horseradish Sauce:
Blend together and serve with Rib Roast.

Recipe Source :


Posts les plus consultés de ce blog

easy homemade caramel corn

school pizza

italian bomboloni