Garlic- and Herb- Crusted Prime Rib

By Joelene

Ingredients

• 8 large garlic cloves, peeled and trimmed of tough root end
• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• 1/4 cup fresh parsley, coarse stems removed
• 1/2 cup Dijon mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons dry sherry
• 1 bone-in rib roast, 8 to 10 pounds

Preparation

Step 1

Position oven rack on the lowest level and preheat to 450 degrees. Place the garlic, rosemary, thyme, parsley, mustard, salt, pepper and sherry into the bowl of a food processor fitted with a metal blade. Process into a coarse paste. Smear the paste over the top and sides of the rib roast. Place the roast bone-side down in a heavy roasting pan large enough to capture all rendered fat, add a cup of water and place in the pre-heated oven.

Roast at 450 degrees for 15 to 20 minutes. Reduce oven temperature to 350 degrees and continue roasting for 1 1/2 to 2 hours, or until a thermometer with the tip inserted to the center of the roast reaches 125 degrees. Transfer the roasted prime rib to a serving platter, tent loosely with aluminum foil, and let rest for 20 minutes.

Makes 10 to 12 servings.