Herb Crusted Boneless Prime Rib Roast
Butter tender, juicy, and perfectly medium rare this classic roast is much easier than you'd think. A quick cook at high heat creates a delicious, herbal crust then the heat is turned down for slow cooked succulence.
- 4 pounds boneless prime rib
- 2 tablespoons olive oil
- 1 tablespoon cracked black pepper
- 1 tablespoon salt , a bit more if you like it
- 1 tablespoon herbes de provence
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Night Before Serving
Rub the roast with the olive oil.
Mix the pepper, salt, herbes de provence, garlic powder, and onion powder together and pat all over the roast covering as much surface as possible.
Wrap tightly in plastic wrap and refrigerate until 30 minutes before serving.
When Ready to Cook
Remove the roast from the refrigerator and unwrap.
Let come to room temperature for 30 minutes.
Preheat the oven to 450F.
Place the prime rib on the roasting rack in the roasting pan, fat side up.
Roast 15 minutes then turn the oven down to 325F and continue roasting about 1 1/2 hours.
Remove roast from oven when meat thermometer registers 135F in the center.
Let stand for 15 minutes with aluminum foil loosely covering the roast to keep it warm.
Slice and serve.
Calories: 713kcal | Carbohydrates: 1g | Protein: 31g | Fat: 63g | Saturated Fat: 25g | Cholesterol: 137mg | Sodium: 974mg | Potassium: 519mg | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 4mg