Herbed Prime Rib Roast
I originally found this recipe in Gourmet Entertains (2000), but I’ve made a few changes since I first tried it. It is absolutely the most flavorful prime rib I’ve ever tasted, and the paste cooks up into a wonderful crust. Your house will smell amazing when you make this. Another plus is that it’s very easy to prepare, especially if you have your butcher trim the roast for you. I served 5 people with a 7-pound roast and had very few leftovers, which my husband and I made into “French Dip” sandwiches the next day. Yum!
Ingredients:
For the Roast
1 (7- to 8-lb) prime rib roast, trimmed of all but a thin layer of fat
1 tablespoon whole black peppercorns
2 bay leaves
1 tablespoon sea salt
3 cloves garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For the Jus
1 1/2 tablespoons demi-glace*
2 cups water
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 clove garlic, smashed
Directions:
Prepare the Roast
Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, 8 to 24 hours.
Remove roast from refrigerator and let stand at room temperature 1 hour.
Preheat oven to 450?F.
Roast beef in middle of oven 20 minutes. Reduce temperature to 350?F and roast beef until a thermometer inserted into center of meat registers 120?F, about 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130?F for medium-rare.)
Make the jus
Skim fat from pan juices. Dissolve demi-glace in water and add to pan along with rosemary, thyme, and garlic. Deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Cut slices from roast and serve with jus.
* I used beef demi-glace from Williams-Sonoma, but Demi-Glace Gold from morethangourmet.com is also supposed to be very good. If you can’t find demi-glace, or just don’t want to spend the money, you can substitute 2 cups beef broth for the demi-glace and water in the jus.
Popovers are a wonderful accompaniment to prime rib.
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January 2nd, 2008 at 7:15 pm
Yum! Looks fantastic! We made something similar for New Years Eve dinner – we crusted the rib roast with horseradish, garlic, rosemary and kosher salt. It was delicious, but the pan juices wound up far too salty to make a gravy with.
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January 3rd, 2008 at 7:23 pm
[...] served along side a delicious prime rib [...]