Prime Rib Roast Italiano, mmmmmmm. 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.
For this recipe I made a paste consisting of Dijon mustard, herbs, red jalapeño pepper, garlic cloves and olive oil. The aroma of the house as the prime rib, also known as a standing rib roast, cooks is amazing. Instead of the regular horseradish cream sauce, I opted for a homemade Herb Gorgonzola Compound Butter and served this with Prosciutto Sage Wrapped Asparagus.
Prime Rib Roast Italiano
- 5 lb prime rib roast
- 6 cloves of garlic
- 1 jalapeño pepper red optional
- 1/3 cup Dijon mustard
- 1 tbsp fresh chopped tarragon
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped thyme
- 1/4 cup olive oil
- 1 cup good red wine
- 1 cup beef broth
- Preheat oven to 450˚F. Add the garlic, pepper, mustard and herbs to a food processor and blend. Slowly add the olive oil to form a thick 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). I avoid salt as the flavors get really condensed. Season later after if needed.
- Place roast fat side up in roasting pan on a wire rack to allow the fat to drip away. Place roast in oven and sear for 15 minutes, drop the temperature down to 325° and roast uncovered until meat thermometer inserted into thickest part, away from any bone, registers the following:
- Rare 120 to 125° F, Medium Rare 130 to 135° F, Medium 140 to 145° F, Medium Well 150 to 155° F, Well Done 160° F and above.
- In the last 20 minutes of cooking time add the beef broth and red wine to the roasting pan and continue to cook.
- When desired temperature is met, remove meat and allow to rest for 15 minutes. In the meantime, scrape the bottom of the roasting pan with some more beef broth to mix in the bits and tasty pieces that add so much flavor to the sauce. Set aside to serve with each slice of prime rib and top each slice with the Herb Bleu Cheese Compound Butter.
Preheat oven to 450˚F . Internal temps for...
- Rare 120 to 125° F
- Medium Rare 130 to 135° F
- Medium 140 to 145° F
- Medium Well 150 to 155° F
- Well Done 160° F and above