The Taste of Home
What memories does the smell of a roast in the oven conjure for you? Festive holidays past, perhaps? For us, it’s time spent with loved ones around a cozy fire, the smell of dinner warming in the oven.
For a dinner that’s equal parts comforting and exciting, whip up this Herb Roasted Prime Rib Roast. Thanks to Sharon Landis of Zest! for sharing her recipe, which is as simple to make as it is delicious.
Herb Roasted Prime Rib Roast
Ingredients
One 7-8 lb rib roast
¼ cup extra virgin olive oil
2 T fresh rosemary leaves
2 T fresh sage leaves
2 T fresh thyme leaves
2 T Dijon mustard
2 T unsalted butter, room temperature
2 t kosher salt
1 T freshly ground black pepper
Instructions
Take the rib roast out of the refrigerator two hours prior to roasting so it can come to room temperature.
Preheat the oven to 500 degrees Fahrenheit. Place the roast in a roasting pan and set aside.
Put the olive oil, herbs, Dijon mustard and unsalted butter in a food processor and process until combined into a paste. Rub the mixture all over the rib roast.
Roast for 40 minutes at 500 degrees, then lower the temperature of the oven.
Roast for 20 minutes at 325 degrees, then turn off the oven.
Let the roast sit in the oven for two hours for medium rare. DO NOT OPEN THE OVEN DOOR.
Take the roast out of the oven and let rest for 10 minutes. It should register about 130 degrees at this point. Slice and serve with horseradish cream sauce or sauteed mushrooms.
