herbed rib roast

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Servs: 8   Prep:

2
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  • add   1 tablespoon whole black peppercorns
  • add   1 tablespoon kosher salt
  • add   1 small fresh thyme sprig
  • add   3 garlic cloves
  • add   1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
  • add   1 teaspoon chopped fresh rosemary
  • add   1 small fresh rosemary sprig
  • add   1 garlic clove, smashed
  • add   <B>For roast</b>
  • add   1 tablespoon olive oil<B>For jus</b>
  • add   1 teaspoon chopped fresh thyme
  • add   2 cups beef broth
  • add   2 bay leaves (not California)

Instructions

  1. Prepare roast:
  2. Trim all but a thin layer of fat from roast.
  3. 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
  4. paste with pestle. Stir in oil. Rub paste all over roast.
  5. Transfer roast to
  6. a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
  7. Cook roast: Let roast stand at room temperature
  8. 1 hour.
  9. Preheat oven to 450°F.
  10. Roast beef in middle of oven
  11. 20 minutes. Reduce temperature
  12. to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 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.)
  13. 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
  14. 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.
  15. Put slices from roast and serve
  16. with jus.
  17. Cooks' note:
  18. • Roast can marinate up to 24 hours.