Empty My Fridge
Bone-In Standing Ribeye Roast Recipe a.k.a. Prime Rib
Ingredients
- Thyme20 sprigs
- Rosemary3 sprigs
- Garlic12–14
- Shallot · peeled1
- Extra virgin olive oil4 tbsp
- Butter2 sticks
- Bone-in standing rib roast trussed and Frenched8–10 lb
- Potato2 lb
- Salt
- Black pepper
- Horseradish sauce
Instructions
- Preheat the oven to 450°F (230°C)...
- Season the roast all over with salt and pepper and place it in a roasting pan.
- Blend the thyme, rosemary, garlic, shallot, 3 tablespoons of olive oil, butter, salt and pepper in a food processor until a thick paste forms.
- Spread the herb paste over all sides of the roast, with the cap side up.
- Roast at 450°F for 30 minutes, then lower the oven to 325°F and cook for 80-90 minutes, until the centre reads 110-115°F (about 43-46°C) for rare to medium-rare.
- About 45 minutes before the roast is done, toss the potatoes with 2 tablespoons of olive oil, salt and pepper, add them to the pan, and cook for 40-45 minutes.
- Remove the roast and potatoes from the pan and let the roast rest in the pan for 10-15 minutes.
- Slice and serve.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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