Prep 9 hrs
Cook 3 hrs
Very simple herb rub which adds a wonderful flavor to the roast.
- 7 -8 lbs prime rib roast
- 1 tablespoon whole black peppercorn
- 2 bay leaves (not California)
- 1 tablespoon kosher salt (sea salt works just as well and can be bought in a small jar)
- 3 garlic cloves
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 small fresh rosemary sprig
- 1 small fresh thyme sprig
- 1 garlic clove, smashed
- Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, (and dry parsley if you choose to use it) then transfer to a mortar. Add garlic, (thyme, and rosemary if you choose to use them vs dry parsley,) 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, at least 8 hours.
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.
- Preheat oven to 450°F
- Roast beef in middle of oven 20 minutes.
- Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours – I’ve always found it takes longer – so be flexible in your planning), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.
- Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and 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.
- Put slices from roast and serve with jus.
- • Roast can marinate up to 24 hours.