Impress your guests with this herb-crusted prime rib roast recipe. Perfect for restaurants and catered events with step-by-step instructions for large-scale preparation.
Ingredients (Yields ~20 servings):
- 10-pound bone-in prime rib roast
- 1/4 cup olive oil
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 3 tablespoons minced garlic
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
Instructions:
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Prepare the Roast:
- Let the roast sit at room temperature for 1 hour before cooking. Preheat the oven to 450°F (232°C).
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Season the Roast:
- In a bowl, mix olive oil, salt, pepper, garlic, rosemary, thyme, Dijon mustard, and smoked paprika into a paste. Rub the mixture generously over the roast.
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Roast:
- Place the prime rib on a roasting rack in a shallow pan. Roast at 450°F for 20 minutes, then lower the temperature to 325°F (163°C) and continue roasting for 2.5-3 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
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Rest and Carve:
- Let the roast rest for 30 minutes before carving to allow the juices to redistribute. Slice and serve.
Tips:
- Scaling Up: Use multiple roasts for large events. A commercial-grade convection oven can ensure even cooking.
- Serving Suggestion: Pair with horseradish cream or au jus for a classic touch.
- Advanced Prep: Season the roast up to 24 hours in advance and refrigerate for enhanced flavor.