Perfect Herb Crusted Roast Prime Rib of Beef

The holidays are here and it’s the ideal time to pull out all the stops when it comes to cooking for family and friends.  Forget the typical fare, cook something you can truly be proud of, and have all those indulging rave about! 

While I try to limit the amount of meat I eat I just can’t resist a good piece of Prime Rib.

They say certain foods people relate to memories, good and bad.  For me, Prime Rib reminds me of my dad who has been gone now for just over 28 years.  My dad loved the end cut.  I suppose that has great flavor because the roasting creates more of a crust on the exterior.  For me though I love the interior where it cuts like butter and oozes with flavorful juices.

My dad use to love going to a restaurant here in town called Kris’s.  In fact, I can still recall in later years him bringing by the leftovers of his end cut for my husband.  They both loved that Prime Rib and what my dad couldn’t finish he’d share with my husband.

I haven’t been to Kris’s in years but now that I know how to make this tender cut of beef I’d rather make it myself.  Plus it’s definitely less expensive than ordering it out.

The Herb Crusted Roast Prime Rib of Beef I create is topped with a blend of herbs making an incredible crust. The herbs pair perfectly with almost every single bite you take.

HERB CRUSTED ROAST PRIME RIB OF BEEF

yield: DEPENDS ON WEIGHT

prep time: 10 MINUTES

cook time: DEPENDS ON WEIGHT OF BEEF

total time: SEE CALCULATIONS BELOW

My Herb Crusted Roast Prime Rib of Beef is the ideal entree to wow your guests during the holidays! It’s simple to create with stunning results!

INGREDIENTS:

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
• 4 teaspoons salt, (I use kosher)
• 1 1/2 teaspoons fresh ground black pepper
• Prime Rib Roast – (boneless @ room temperature)

Horseradish Sauce:

• 1/4 cup sour cream
• 1/2 cup prepared white horseradish

DIRECTIONS:

1. With a food processor running, drop garlic into processor, blend until finely chopped. Add sage, thyme, oil, salt and pepper, process until paste forms.
2. 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).
3. 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.
4. 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:

1. Blend together and serve with Rib Roast.

This recipe is so delicious and simple. It makes Perfect Prime Rib Roast every time – your family and guests will be amazed! Enjoy!!!

To read more about this post, and other exciting recipes, and tips, continue………….

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

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Happy Cooking!