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.

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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
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