Herb and Garlic Prime Rib
Recipe: #7112
December 19, 2012
Categories: Christmas, Easter, Fathers Day, Hanukkah, Mothers Day, New Years, Passover, St Patricks Day, Sunday Dinner Thanksgiving, Valentine's Day, Oven Roast, High Protein, Kosher, No Eggs, Beef Dinner, more
"I found this recipe and decided to try it for a recent Sunday dinner, I was very pleased with the flavor, I'm quite sure you will be to if you make it "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (238.9 g)
- Calories 835
- Total Fat - 66.4 g
- Saturated Fat - 24.8 g
- Cholesterol - 200.9 mg
- Sodium - 150.8 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.1 g
- Sugars - 0.4 g
- Protein - 54.7 g
- Calcium - 22.7 mg
- Iron - 7.1 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut slits all over the roast with a sharp parfing knife. Place one of the garlic halves into each slit.
Step 2
Brush dijon mustard all over the roast.
Step 3
Rub with thyme and rosemary then sprinkle with pepper. Place into a greased shallow roasting pan. Cover and refrigerate 24 hours.
Step 4
Remove roast and allow the roast sit on counter for 1 hour.
Step 5
Preheat oven to 325 degreesF. Before you place in oven, sprinkle with salt.
Step 6
Insert a meat thermometer into the thickest part of the roast.
Step 7
Roast about 1 1/2 hours (for medium-rare) or until the meat thermometer registers 145F.
Step 8
Once the roast is cooked transfer to a cutting board and let rest 20 minutes.
Step 9
Slice the meat accross the grain into thin slices.
Tips
No special items needed.
0 Reviews
You'll Also Love
