Slow-Roasted Prime Rib

Serves 6



Photo by John W. Hession

Ingredients:

1 five-pound prime beef rib-eye roast (boneless or on the bone)
   Salt and coarse-ground black pepper, to taste

1 tablespoon chopped rosemary

1 tablespoon fresh chopped thyme

2 tablespoons canola oil Sprouts, for garnish

Directions:

1. Preheat the oven to 350°F. Season the rib roast liberally with salt and pepper.

2. In a small bowl, add the chopped rosemary, thyme and canola oil. Rub the rib roast with the herb and oil mixture until completely coated. Put the rib roast into a roasting pan with a roasting rack to help keep cooking even throughout the beef.

3. Roast for 1½ hours or until internal temperature reaches 110°F for medium rare. Let the roast rest for at least 20 minutes before slicing. Garnish with sprouts.

Note: For even cooking, take the meat out of the refrigerator and bring up to room temperature. This reduces cooking time and produces an optimal finished dish.


More of Mary Ann Esposito's recipes you may be interested in

Squash Risotto

Serves 4

Sausage-Stuffed Acorn Squash

Serves 4

Focaccia Dough

Makes dough for one 15-by-11 1/2-inch focaccia

Onion, Potato and Pumpkin-Seed Focaccia

Makes one 15-by-11 1/2-inch focaccia

Butternut Squash Salad

Serves 4
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Calendar

January 2018

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
31 01 02 03 04 05 06
07 08 09 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31 01 02 03
Edit ModuleShow Tags
Edit ModuleShow Tags