Nothing says “special dinner” quite like a beautifully roasted prime rib — tender inside, crispy and peppery outside. This pepper-crusted version brings a restaurant-quality meal right to your home kitchen with just a few simple steps. It’s a stunning choice for family dinners, holidays, or any night you want to impress without spending hours in the kitchen.
Ingredients:
- 1 (2.5–3 kg / 5–6 lb) boneless beef prime rib roast
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) coarsely ground black pepper
- 1 tbsp (15 g) kosher salt
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh rosemary, chopped
Instructions:
- Preheat your oven: Set it to 230°C (450°F) to create that irresistible crust. Line a roasting pan with foil for easy cleanup.
- Prepare the rub: In a small bowl, mix olive oil, garlic, rosemary, salt, and black pepper until it forms a thick paste.
- Season the roast: Pat your prime rib dry with paper towels, then rub the seasoning mixture all over, pressing gently to help it stick.
- Roast to perfection: Place the meat on a rack in your pan, fat side up. Roast for 15 minutes at 230°C (450°F), then reduce heat to 160°C (325°F). Continue roasting until the internal temperature reaches 54°C (130°F) for medium-rare — about 1¾ to 2 hours.
- Rest before carving: Let the roast rest for 20 minutes under foil. This step locks in the juices and keeps every slice tender and flavorful.
Quick Tip:
For a flavor twist, mix crushed peppercorns with Dijon mustard before rubbing them on the roast. You can also swap rosemary for thyme or add a pinch of smoked paprika for a hint of warmth.
Variation:
Want a full meal in one pan? Toss some halved baby potatoes, carrots, and onions in olive oil and scatter them around the roast before cooking — they’ll soak up all that rich flavor.
Serving Idea:
Serve thick slices of the pepper-crusted prime rib with creamy horseradish sauce or a drizzle of red wine jus. Pair with roasted vegetables or garlic mashed potatoes for a comforting, elegant dinner.
Beverage Pairing:
A bold Cabernet Sauvignon or a full-bodied Shiraz complements the peppery crust beautifully. For a non-alcoholic option, try sparkling grape juice with a slice of lemon.
Storage Tip:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 160°C (325°F) to keep it juicy.
Nutrition (per serving):
Approx. 420 kcal • 35 g protein • 30 g fat • 2 g carbs
Prime rib may sound fancy, but with this straightforward method, anyone can make it perfectly tender and packed with flavor. It’s the kind of dish that turns an ordinary evening into something memorable.
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