Herb Crusted Prime Rib with Grilled Asparagus and Sweet Potatoes

By carvalhohm

Ingredients

• 1 Prime Rib Roast (5-7 pounds)
• 1 ⁄4 cup fresh rosemary
• 1 ⁄4 cup canola oil
• 1 ⁄4 cup fresh parsley
• 1 ⁄4 cup minced garlic
• 3 tablespoons Dijon mustard
• 2 tablespoons kosher salt
• 2 tablespoons black peppe

Details

Servings 10
Adapted from marilyn.ca

Preparation

Step 1

In a food processor mix the canola oil, mustard, parsley, rosemary, garlic, salt and pepper. Pulse the ingredients to combine and chop herbs finely.

Coat the entire prime rib with the herb mixture and set aside for four hours in the fridge.
Prepare your grill for indirect cooking. The indirect side should register 250°F at the grill level.

Grill for 12-15 minutes per pound. Remove the roast from the grill when the internal temperature in the thickest part registers 120° to 125°F. Tent the roast lightly with foil for 15 minutes. Slice thinly and serve.

Serves 10-12

Chive and Olive Oil Grilled Sweet Potatoes:

2 lb sweet potatoes cut into wedges
3-4 tablespoons extra virgin olive oil
2 tablespoons finely chopped chives
Salt & pepper to taste

Prepare your grill for medium high heat.
Toss the wedges in two tablespoons of oil.
Grill the wedges turning often until lightly charred and softened.
Season the wedges with salt, pepper and an additional drizzle of olive oil.
Serve immediately.

Simple Grilled Asparagus and Parmesan:

3 lb asparagus, trimmed
3 tablespoons extra virgin olive oil
2 tablespoons parmesan, shredded
Salt & pepper to taste

Prepare your grill for medium high heat.
Toss the asparagus in two tablespoons of oil.
Grill the asparagus turning often until lightly charred.
Season the asparagus with salt, pepper and parmesan cheese.