|Rosemary and Sea Salt Prime Rib Roast|
I saved the best for last with Melissa's Week. My husband LOVES a good prime rib roast (what man doesn't?). So as we ring in the new year with friends and family, I'm sharing my favorite roast recipe, using some beautiful, fresh Melissa's rosemary!
It's important to let the roast sit for a couple of hours and come up to room temperature before roasting it in the oven. This ensures that it cooks evenly and remains juicy and tender. That becomes the perfect opportunity to let the salt and herbs marinate into the meat. YUM!
|Melissa's Cream Style|
I was also thrilled to find Melissa's Cream Style Horseradish at my local grocery store. I ALWAYS make horseradish mixed with sour cream and a couple of other spices to accompany my prime rib roasts, but the Melissa's product needed NOTHING! It's sweet, savory, spicy and tangy...all in one bite. This stuff is the BOMB!!!
Rosemary and Sea Salt Rubbed Prime Rib Roast
Prep Time: 10 minutes (plus 2 hours rest time) / Cook Time: 2 hours / Servings: 6-8
|Rosemary and Sea Salt Rub|
- 5-6 lb. prime rib beef roast (bone-in)
- 4 medium garlic cloves, pressed or minced
- 3 tbsp. Melissa's fresh rosemary, chopped
- 3 tbsp. ground sea salt
- 3 tbsp. ground black peppercorns
- In a large mixing bowl, combine the pressed garlic, rosemary, salt and pepper. Stir until combined.
- Rub the rosemary mixture over ALL sides of the prime rib roast, working it into crevices and cracks where ever possible.
- Place the roast on the rack of a roasting pan and allow the roast to sit for about 2 hours, until the roast comes to room temperature through out.
- Preheat oven to 350 degrees.
- Place the roast in the oven and cook for about 2 hours, until the internal temperature reads 135 degrees for medium rare.
- Remove the roast from the oven and allow to sit for 10-15 minutes before carving and serving with Melissa's Cream Style Horseradish.