keviniscooking.com

There is nothing like a prime rib roast, perfectly seasoned and rosy pink inside with a crunchy outer crust, to round out a holiday feast or special occasion.

• 4 lb minimum prime rib roast
• 6 cloves of crushed garlic
• 1/3 cup Dijon mustard
• 1 tbsp fresh chopped tarragon
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped rosemary
• 1 1/2 tbsp olive oil
• salt and fresh ground pepper

Preheat oven to 325˚. Mix the garlic, mustard and oil to make a thick paste with a whisk. Add the freshly chopped herbs to the paste. Pierce the roast all over with a small knife to allow mustard paste to penetrate. Rub this mixture thoroughly over the roast (rib side down). Salt and grind fresh pepper generously to taste all over.

Place roast fat side up in roasting pan on a wire rack to allow the fat to drip away. Roast uncovered for 3 hours, or until meat thermometer inserted into thickest part, away from any bone, registers the following:

Medium Rare 140˚ F, 160˚ C

Medium 155˚ F, 68˚ C

Well 165˚ F, 74˚ C

Tags: beef, prime rib

This entry was posted on Friday, December 25th, 2009 at 1:52 pm and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.