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Pepper-crusted prime rib roast

Servings:
Makes 8 servings
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Ingredients

  • 1 (4 rib) prime rib roast with ribs (often called standing rib roast; 9-10 pounds
  • 1/4 cup dijon mustard
  • 2 tablespoon all purpose flour
  • 2 tablespoon soy sauce
  • 2 tablespoon worcestershire sauce
  • 1/4 cup assortment of ground peppercorns
  • 1 tablespoon ground chile de arbol
  • 4 tablespoon garlic cloves, smashed
  • 2 tablespoon ground rosemary

Preparation

Baking Directions:

Preheat oven to 400°F.

Let roast stand for 1 hour at room temperature.

  Season the roast heavily with salt.

In a separate bowl, mix the rest of ingredients, except for broth to form a paste.

When all ingredients are combined and the paste is formed, rub all over prime rib roast.

Place prime rib roast on a roasting rack, add 2 cups beef broth to the roasting pan.

Roast for about 30 minutes, until it is perfectly browned.

Remove from oven, and reduce heat to 350°F.

With aluminum foil, form a tent over the prime rib roast to cover it.

Make sure the aluminum foil does not touch the prime rib, since it can damage it crust that it is forming.

Return to oven and roast for 1 1/2 to 2 hours, until thermometer registers 110°F.

Make sure to keep adding broth to the pan while roasting if liquid begins to evaporate, because that will later be used for gravy.

Remove from oven and let rest, uncovered, for a least 20 minutes before carving and pour pan drippings into a separate bowl, reserve and set aside for gravy.

Internal temperature of meat should rise to 130°F for medium rare.