Prime Rib Roast

RECIPES | NOVEMBER 2017

artSAVOR 10

Prime Rib Roast

Prime rib, or standing rib roast, is a mainstay of the holiday table. It is readily available during the festive season, so why shouldn’t you enjoy this decadent tradition? My always successful cooking method is to sear the meat at high temperature over open fire for few minutes and then transfer to finish in the oven at a lower temperature. To make it easier, I also like to cut the roast into chops and cook them as individual steaks. My Blend No.10 is the perfect combination of herbs and spices to yield the ultimately flavorful results every time.
artSAVOR 10 Ingredients

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Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

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Entree, Main, Beef
Serves 4 - 8

RECIPE INGREDIENTS

1pk     artSAVOR 10          
¾C      Olive oil, More if needed 
1 4 - 6lb Prime Rib Roast⁴ – frenched
4T      Olive oil, More if needed 

KITCHEN ESSENTIALS

Large Cast Iron Grill Pan

PREP

Mix the entire package of artSAVOR 10 with oil in a mixing bowl, set aside
Place roast on a baking tray, prick it using a fork or sharp knife
Pour some of the artSAVOR mixture over the roast
Rub the artSAVOR mixture into meat well with your hands on both sides
Add more of artSAVOR mixture if needed for stronger flavor, optional
Refrigerate covered with plastic wrap until ready to cook, preferably 8 hours or over night

Store unused artSAVOR mixture, preferably in an
airtight glass container in the refrigerator for future use.

COOK

Preheat your oven to 400˚F
Bring roast to room temperature
Heat oil in a grill pan over medium high heat
Sear on all sides for about 3 minutes or until lightly charred
Transfer pan to preheated oven, placing it onto the oven middle rack
Cook the roast for 15 minutes, then reduce the oven temperature to 325˚ degrees
Continue to cook the roast¹ until your meat thermometer reads 130˚ degrees²
Estimate about 15 minutes of cooking time per pound of prime rib³
Transfer leg onto your cutting board, let it rest for 10 - 15 minutes
Cut and serve with your choice of sides

NOTES

¹ Cooking time depends on the thickness of meat
² You would want to take the meat out of the oven 5˚F below your desired internal
   temperature is reached as meat continues to cook while resting
³ 135F=Medium Rare            145F= Medium            150F=Medium Well
⁴The standard amount for a standing rib (bones in) is to figure two people per rib.
So, if you have a three rib roast it will feed six; a four rib roast will feed eight.
Usually, a two rib roast is about 4 pounds.

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