№ 452 - Herb Crusted Standing Rib



No. 452 - Herb Crusted Standing Rib

Yield: SERVINGS: 8

Ingredients
    1/4 cup mixed peppercorns (pink, white, and green)
    3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
    2 tablespoons chopped fresh thyme
    2 tablespoons chopped fresh rosemary
    1 tablespoon extra-virgin olive oil
    7-8 lb standing rib

      Directions:
        1. Preheat oven to 450. Prepare a roasting pan with rack, add 2 cups of water to the bottom of the pan to help cut down on smoke from the fat drip.

        1. Using a spice grinder, add the peppercorns, salt, thyme,  and rosemary, pulsing until coarsely chopped.   Remove from the grinder and using a small bowl, add the olive oil to the spice mixture and set aside.

        1. Pat your roast try and put on the rack, fat side up.  Using your hand, rub the spice and oil mixture all of the meat until evenly coated.  Let stand at room temperature for 1 hour to take the chill out of the meat for more even cooking.

        1. Place temperature probe into center of meat, place in the oven and set a time for 20 minutes. 

        1. Reduce oven temperature to 350 and roast to desired temperature (
        2. The final prime rib temperature for rare meat is 120-125°F, medium rare is 130-135°F, and well done is 140-145°F.

        1. Remove from the oven, tent with foil and rest for 20 minutes.  Prepare your sides and au gus at this time and serve away!

          NOTES:




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