Ingredients with Measurements:
- 1 (6-8 pound) bone-in prime rib roast
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. In a small bowl, mix together the chopped herbs, Dijon mustard, olive oil, salt, and pepper.
3. Place the prime rib roast in a roasting pan, fat side up.
4. Rub the herb mixture all over the roast, making sure to cover all sides.
5. Roast the prime rib in the preheated oven for 15 minutes.
6. Reduce the oven temperature to 325°F and continue roasting for about 2 hours, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
7. Remove the roast from the oven and let it rest for 15-20 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Preheat the oven to 450°F and then reduce the temperature to 325°F for cooking.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 500
Fat: 35g
Protein: 45g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 1,200mg
Substitutions for ingredients:
- You can use dried herbs instead of fresh, but reduce the amount by half.
- You can use a different type of mustard if you don't have Dijon mustard.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add minced garlic to the herb mixture for extra flavor.
- You can use a different type of roast, such as beef tenderloin or ribeye.
- You can add a red wine sauce or gravy to the roast for extra flavor.
Tips and tricks:
- Make sure to let the roast rest before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
- For a more flavorful crust, let the herb mixture sit on the roast for at least 30 minutes before roasting.
Storage instructions:
Leftover prime rib can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 325°F and place the prime rib in a roasting pan. Cover with foil and heat for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the prime rib on a large platter with roasted vegetables and potatoes.
Garnishes:
Garnish with fresh herbs or a sprinkle of flaky sea salt.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the crust is not crispy enough, increase the oven temperature to 475°F for the first 15 minutes of cooking.
- If the roast is cooking too quickly, reduce the oven temperature to 300°F and continue cooking until the internal temperature is reached.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination. Use a meat thermometer to ensure the roast is cooked to a safe temperature.
Food history:
Prime rib is a classic American dish that has been enjoyed for centuries. It is typically served during special occasions and holidays.
Flavor profiles:
The herb crust adds a savory and aromatic flavor to the juicy and tender prime rib.
Serving suggestions:
Serve the prime rib with a side of horseradish sauce or au jus for dipping.
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