American · Dinner
Prime Rib Roast
A bone-in beef ribeye roast rubbed with garlic, rosemary, thyme and coarse black pepper, seared at high heat then slow-roasted to a rosy medium-rare centre. The exterior forms a browned herb crust while the interior stays juicy. Served with pan juices and horseradish cream.
$15
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
793Calories
44.4gProtein
66.7gFat
3.3gCarbs
1gSugar
0.7gFiber
2296mgSodium
179mgChol
24.6gSat Fat
385mgPotassium
48mgCalcium
2.8mgIron
1.8mcgVitamin B12
3.2mgVitamin C
gluten-free
egg-free
low-carb
protein-rich
herb-salt
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Pat the roast dry with paper towel and let it sit on a rack at room temperature 20 minutes so the surface dries.
2
Build
Mash minced garlic, chopped rosemary, thyme, olive oil, salt and pepper into a paste, then rub it over every surface of the roast.
3
Sear
Roast in a heavy pan at 475F for 15 minutes until the herb crust is deeply browned and sizzling across the surface.
4
Roast
Lower the oven to 325F and continue 65 to 70 minutes until a probe in the centre reads 128 to 130F for medium-rare.
5
Plate
Rest the roast tented 20 minutes, whisk sour cream with grated horseradish and Dijon, carve off the bone, then spoon over pan juices and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef ribeye roast
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp30ml olive oil
- 2 tsp2 tsp coarse salt
- 1 tsp1 tsp black pepper
- 4 tbsp60g sour cream
- 2 tsp2 tsp prepared horseradish
- 2 tsp2 tsp Dijon mustard
