Prep 15 mins
Cook 1 hr
Given out by butcher at Henry's Farmers Market in Monrovia, CA during the week before Christmas.
- 10 lbs prime rib roast, with bones
- 1 teaspoon marjoram
- 2 tablespoons celery salt
- 2 teaspoons celery salt
- 2 teaspoons tarragon
- 2 tablespoons instant minced onion
- 1 tablespoon thyme
- 1 teaspoon thyme
- 1 tablespoon garlic powder
- 2 teaspoons rosemary
- 1 tablespoon black pepper
- 1 teaspoon black pepper
- 3 tablespoons paprika
- 1 teaspoon paprika
- 2 teaspoons white pepper
- 3 tablespoons salt
- 1 teaspoon salt
- 3 tablespoons olive oil
- Preheat oven to 450°F Place the roast in a shallow roasting pan and allow it to rest out of the refrigerator for 30 minutes, to bring the meat to just about room temperature. Combine seasonings to make rub. Rub the meat all over with this mixture, patting it into the meat -- particularly on top. Place the roast in the oven for 15 minutes or until the meat starts to brow (the high heat will sear the roast, sealing in the juices.) Reduce the heat to 350°F and continue to cook 12-15 minutes per pound, depending on the desired degree of doneness. Remove roast from the oven and allow the meat to rest for 20 minutes. Before carving, slice a piece of the exterior rosemary-scented fat from the meat and rub it into the carving board to further season roast.
- Gravy (optional). For gravy, thicken the pan juices with enough flour to make a paste (start with 1/3 cup.) Cook over moderate heat for 10 minutes, stirring constantly until the flour has browned and thinned slightly. Whisk in enough stock for a smooth sauce (about 2 cups for the average roast.) Simmer 10 minutes and adjust seasonings with salt, pepper, rosemary and/or parsley.
- DEGREE OF DONENESS Roasting Time / Internal Temperature:.
- Rare, 15 minutes per pound - 125°F.
- Medium Rare, 17 minutes per pound - 130 to 135°F.
- Medium, 18 minutes per pound - 140°F.
- Medium Well, 19 minutes per pound - 150°F.
- Well Done, 20 minutes per pound - 160°F.
I had a smaller prime rib (about 4 lbs.) so I halved the rub ingredients and it was the right amount to cover it generously. I was not sure why some of the spices are listed twice in different amounts (e.g. celery salt as 2 TBS and 2 tsp) so I just used half of the first amount which seemed to work fine. About halfway through cooking I added baby carrots to the pan and they ended up with a nice herb flavour from the drippings.
I usually cook my prime rib with minimal seasonings (garlic cloves inserted/salt/pepper) to let the meat flavour dominate, but I have to say I prefer this more seasoned version. The rub crusted nicely during the searing phase and the meat was tender and delicious. I wish I had remembered to take a picture before we devoured it! Thanks for a new favourite recipe.