Pepper and Herb-Crusted Prime Rib

For a different take on it, this prime rib could easily be put in a smoker. This will go over great this holiday season and can serve 14-20!

December 07, 2017

Ingredients

1 (15-pound) Certified Angus Beef ® bone-in ribeye roast
1/4 cup coarse cracked black pepper
3 tablespoons coarse kosher salt
2 tablespoons granulated garlic
1 tablespoon cornstarch
2 teaspoons dry rosemary
2 teaspoons dry oregano
2 teaspoons dry thyme leaves

Instructions

Combine pepper, salt, garlic, cornstarch and dried herbs. Tie the roast every 1 1/2 to 2 inches with butcher’s twine. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap on a sheet pan.

Preheat oven to 275°F. Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes.

Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately 1 hour. Look for 120-125°F on thermometer.

Rotate roasting pan and increase oven temperature to 450°F. Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135°F when pulling from oven for a deep pink interior.

Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.