Herb Roasted Prime Rib / Zeberka Wołowe Pieczone z Ziołami
Prime rib is a must have for Christmas day at my house. It is an impressive roast for holiday parties and other special occasions. Making prime rib is relatively easy. Most people are anxious about the risk of cooking it incorrectly since it tends to be a very pricey piece of meat.
Servings: 10 Servings
Calories: 576kcal
Ingredients
- 7 pounds prime rib
- 2 tablespoons fresh rosemary chopped (may substitute for dry)
- 6 cloves garlic chopped
- 2 tablespoons fresh thyme leaves (may substitute for dry)
- 2 tablespoons Italian parsley chopped (may substitute for dry)
- 2 tablespoons fresh oregano chopped (may substitute for dry)
- 2 tablespoons onion powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarse sea salt
- 1 tablespoon coarse black pepper
Vegetables for the pan (optional)
- 2 medium carrots (grated or sliced)
- 1/2 small leek (chopped)
- 1/4 small celery root (sliced or chopped)
- 1 cup water
Roux
- 2-3 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 1 cup water
Instructions
- Let the roast rest at room temperature for at least 30 minutes.
- Use a knife to remove the rib bones.
- Lay the roast back on the bones and use butchers twine to tie the bones back to the roast.
- In a bowl, combine the rosemary, thyme, parsley, oregano, chopped garlic, salt, pepper, onion powder and olive oil.
- Season the rib roast liberally with the spice mix. Cover and leave in the refrigerator preferable overnight or at least 4 hours.
- In the mean time, cut up the vegetables as shown and place in the roasting pan. They will give the gravy a better taste.
- Transfer the roast to the preheated, 425-degree oven and roast for 20 minutes.
- Reduce heat to 325°F and allow to roast for 2 to 2 1/2 hours. Use thermometer to check the internal temperature of the roast every 30 minutes; it should not exceed 130°F. Let the roast rest at least 20 minutes before slicing and serving.
Gravy
- Strain the drippings from the pan into a small pot and bring to simmer over low heat.
- In a pan melt the butter over medium heat, add the all-purpose flour. Mix until the flour taste is gone. Add water and mix well. Strain the mixture to a bowl. Slowly add to the dripping sauce stirring occasionally until the gravy thickens.
- Place a few tablespoons of the gravy over the meat and enjoy! I usually serve the prime rib with the mashed potatoes and steamed green beans.
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 10 | |
| Amount per serving | |
| Calories | 576 |
| % Daily Value* | |
| Total Fat 30.5g | 39% |
| Saturated Fat 11.7g | 59% |
| Cholesterol 188mg | 63% |
| Sodium 1376mg | 60% |
| Total Carbohydrate 6.1g | 2% |
| Dietary Fiber 1.4g | 5% |
| Total Sugars 1.3g | |
| Protein 65.2g | |
| Vitamin D 2mcg | 8% |
| Calcium 101mg | 8% |
| Iron 9mg | 51% |
| Potassium 1276mg | 27% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie per day is used for general nutrition advice. |
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