There is nothing like a grass fed prime rib roast for an elegant meal. The cost prohibits this treat from appearing on our table more than a few times a year but it is worth the wait. I prefer a simple prep, dotted with cloves of garlic, with root veg, baby potatoes and onion and a side veg. Simple but satisfying.Gluten-free.
PRINT Prime Rib Roast Recipe from MS Word
Prime Rib Roast
Yield: 4 servings
1-3-4 lb. grass fed boneless prime rib roast
4 carrots or parsnips peeled and cut into 1 inch pieces
2-3 lbs. baby red, fingerling or Yukon potatoes
1 onion cut into eight pieces
6-8 garlic cloves
Handful of fresh rosemary
1 tablespoon of your favorite steak rub
Drizzle of olive oil
Preheat oven to 425°.Coat the rub all sides of the roast. Using a chef’s knife to slit pockets, stuff the slits every few inches with the cloves of garlic. Add carrots, potatoes and onions to the roasting pan. Cover the roast with sprigs of rosemary, sprinkle some rub on the veggies and drizzle all with about a tablespoon or so of olive oil. Roast for 5-10 minutes to brown then turn down the oven temp to 300° and cook till internal temp at the thickest part of the roast reaches 125-130°F. Remove from oven and let the roast rest for at leat 15 minutes before carving. Serve with the roasted root veggies and your favorite side. (Asparagus pictured).
©2016 Aron Bradley