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Herb Roasted Prime RIb



Herb Roasted Prime Rib

Ingredients:
  • 1 prime rib roast brought up to room temperature (we cooked a 4lb boneless roast)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh green scallions
  • 2 Tbs chopped fresh garlic
  • 1 Tbs sea salt or Kosher salt
  • 1 Tbs fresh cracked pepper
  • 2 tsp truffle oil or canola oil
  • kitchen twine

Mix all of the herbs, garlic, salt, pepper, and oil in a large mixing bowl. Drop in your roast and cover the entire exterior of the roast with the herb mixture. Tie your roast as described in the video with kitchen twine. Place tied roast on broiling pan or a roasting rack. Roast in a 450 degree preheated oven. Let cook at 450 degrees for 15 minutes and then turn the oven down to 325 degrees, and continue to cook for 12 minutes per pound. After 35 minutes, check the temperature of your roast with a meat thermometer. Remove the roast when it reaches an internal temperature of 120 degrees for a medium rare roast. If you like your meat medium-well done, let the roast cook to 130 degrees before pulling the roast from the oven.

Let the roast rest on a cutting board at room temperature for 5 minutes per pound. If the roast is over 5 pounds, you may want to “tent” the roast loosely with foil to retain heat. Remove kitchen twine fromt he roast and slice into 1/2″ to 1″ slices.

Serve with horseradish sour cream and braised brussel sprouts!

Horseradish Sauce

Ingredients:
  • 1 cup sour cream
  • 2 Tbs prepared horseradish (you can use more if your really love horseradish)
  • 1/2 tsp salt
  • 1/4 tsp pepper

Mix all of the ingredients and refrigerate for at least 30 minutes prior to serving for all of the flavors to blend. Can be made the day before and refrigerated in a closed container.

Braised Brussel Sprouts with Bacon and Shallots

Ingredients:
  • 1 pound brussel sprouts de-stemmed and quartered
  • 2 Tbs canola oil
  • 4 slices bacon chopped
  • 1 large or 2 small shallots thinly sliced
  • 1 Tbs brandy
  • 2 Tbs brown sugar
  • 1 cup chicken, vegetable, or beef stock
  • salt and pepper to taste

Preheat a saute pan over high heat. Add bacon and canola oil and saute for 30 seconds at a high heat. Turn heat down to low and continue to cook for two minutes, stirring occassionally. Add shallots and brown sugar, stir to combine. Cook until brown sugar is melted. Add brussel sprouts and brandy, let cook for 1 minute. Add one cup of stock, bring to a boil and then turn the heat down to low and cover. Cook for an additional 20-30 minutes over low heat. Remove the lid for the last 10 minutes to evaporate any remaining liquid.

*You will want to keep an eye on the cooking as stovetops can vary widely in their range of cooking temperatures. Our induction cooktop can retain a very low cooking temperature, but our older gas stove will just shut off at a low temperature, so we have to cook at a medium heat when using that appliance. The only difference will be that your cooking time will be shorter cooked at medium.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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