Garlic and Herb Crusted Prime Rib Roast
User Reviews
5
-
Prep Time
20 hrs
-
Cook Time
2 hrs
-
Resting time
1 d 1 hr 30 mins
-
Total Time
1 d 23 hrs 30 mins
-
Servings
8 servings
-
Calories
1104 kcal
-
Course
Main Course
-
Cuisine
American
Garlic and Herb Crusted Prime Rib Roast
Description
The Garlic and Herb Crusted Prime Rib Roast centers on a boneless rib eye roast with a seasoned butter rub made of garlic, fresh thyme, pepper, and softened unsalted butter. Salt is applied liberally and the meat rests uncovered in the refrigerator for 24 hours, allowing the salt to penetrate deeply for enhanced flavor. When roasting, the mixture is rubbed over the roast, which first cooks at a high 500°F to render and brown the fat cap and develop a flavorful crust. The oven temperature is then reduced to 325°F to cook the roast evenly inside. Shallots placed under the roast cook along with the meat, imparting additional aroma during roasting.
This roast produces a richly flavored crust accented by herb and garlic butter. The texture combines a browned, slightly crisp fat surface with tender, juicy meat inside. This dish suits holiday meals or special dinners where a standout beef roast is desired.
Notes indicate the nutrition is based on a 6-pound prime rib yielding eight servings. Attention to the crosshatching of the fat cap before salting helps the flavor develop. Allowing the roast to come to room temperature before cooking promotes even roasting.
Ingredients
- 1 tablespoon kosher salt
- 1 to 7 pound rib eye roast boneless
- 6 tablespoons butter softened, unsalted
- 6 garlic minced, cloves
- 2 tablespoons thyme fresh leaves
- 1 teaspoon black pepper
- 4 shallot cut into thick slices
Instructions
- If your roast has a thick layer of fat (fat cap) on top, use a very sharp chef’s knife to carefully crosshatch the fat. Liberally season the roast all over with kosher salt, then place on a roasting pan or rimmed sheet pan and set in the fridge uncovered for 24 hours. This will allow the salt to penetrate the meat for maximum flavor.
- About 3 ½ to 4 hours before you would like to eat, remove the meat from the fridge and let it sit at room temperature for about 90 minutes.
- While the roast sits, mix the softened butter, garlic, thyme and pepper together. You want the butter mixture to be solid but easily spreadable.
- Preheat the oven to 500˚F with the baking rack set in the middle of the oven. Set the shallots in an even layer in a roasting pan. Set the roast on top and rub the butter mixture all over.
- Roast at 500˚F for about 15 minutes, or until the fat begins to render and brown. Reduce the heat to 325˚F and continue to roast for 14 to 16 minutes per pound, or until the internal temperature of the very center of the roast reaches 130˚F on an instant read thermometer for medium rare.
- Remove the roast from the oven and place on a carving board (you want something that will collect the juices) and tent with foil. Rest for at least 20 minutes before carving.
Notes
- Crosshatch thick fat cap with a sharp knife to help seasoning penetrate evenly.
- Salt the roast liberally and refrigerate uncovered for 24 hours to enhance flavor.
- Let the roast sit at room temperature for about 90 minutes before cooking to ensure even roasting.
- Roast first at high heat to brown fat, then reduce temperature to finish cooking to desired doneness.
- Use shallots beneath the roast during cooking to add aromatic depth.
- Nutrition values are calculated for a 6-pound roast yielding eight servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1104 kcal
% Daily Value*
| Calories | 1104kcal | 55% |
| Carbohydrates | 3g | 1% |
| Protein | 47g | 94% |
| Fat | 99g | 152% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 42g | 210% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 228mg | 76% |
| Sodium | 1027mg | 43% |
| Potassium | 819mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
