Ingredients
- One 10 to 12-pound prime rib roast, at room temperature
- 1/2 cup fresh parsley leaves, chopped
- 1/2 cup fresh rosemary leaves, chopped
- 1/2 cup fresh tarragon leaves, chopped
- 1/4 cup fresh thyme leaves, chopped
- 2 tablespoons salt
- 1 1/2 tablespoons ground pepper
- 1/4 cup vegetable or grapeseed oil
Directions
Preheat the oven to 325 degrees F.
To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
Serve with the pan drippings or sauce if preferred.
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By hmashburn_12023701
on May 26, 2012
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Finally!!! I have been searching for the best rib roast recipe. I've tried four and this is the absolute best! It smelled so good cooking we almost couldn't wait for it to finish. I have wonderful leftovers to take to work to torment my co-workers. Thanks Chef Irvine!
By Irmanator30315
Los Angeles, CA
on May 25, 2012
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I made this recipe for Christmas. EVERYONE LOVED IT. The best I've ever tasted. We were fighting over the leftovers. The icing on this cake was the horseradish we made from scratch horse radish root. The best Christmas Day meal ever. Enjoy!
By LauraJava
on April 05, 2012
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Made this recipe this evening. My family loved it and it was so easy! Be sure to use the large size prime rib stated in the recipe. I bought a smaller one and it was harder to make it come out medium rare. Also, we used Bobby Flay's recipe for au jus -- added beef broth and wine to the meat drippings and cooked on top of the stove until reduced. Raves all around.
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