Category: Beef -

Prime Rib (oven)     

Ingredients:
Rib Eye Roast
2 Tablespoons Olive Oil
1/4 cup Kosher Salt
2 Tablespoons Tri-color Peppercorns
2 sprigs Rosemary
2 sprigs Thyme
1 bulb chopped Garlic

1 Tbsp. Worcestershire sauce
2 cups beef broth

Horseradish Cream Sauce: http://www.chefrousseau.net/rec_detail.php?rid=36

Preparation:
Remove the beef roast from the refrigerator 3 hours before you start to cook it.

Preheat oven to 500°F

Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat.

Roast for 15 minutes at 500 degrees, then reduce heat to 300°F and roast 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. Roast in oven until thermometer registers 115°F for rare or 125°F for medium rare. Remove from oven and let rest at least 20 minutes before slicing.

Place the roasting pan over stovetop burners on medium low. Whisk in the Worcestershire sauce and broth and scrape up the little brown bits from the bottom of the roasting pan. Bring to a simmer and reduce slightly. Strain and serve with roast.

Date added: 2016-12-19
Number of visits: 2459