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

Cool Salads for a Hot Summer

Add grilled chicken, steak or seafood to an assortment of fresh greens, and you have a perfect summertime meal!

Grilled Radicchio Salad

Serves 4

Little Gem Salad

Serves 4

Escarole and Lentil Salad

Serves 4

Fennel and Fig Salad

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

Calendar

July 2018

Today

  • Sun
  • Mon
  • Tue
  • Wed
  • Thu
  • Fri
  • Sat
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 04
Edit ModuleShow Tags
Edit ModuleShow Tags