Beef prime rib roast recipe

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Many Easter traditions involve friends and family gathered around the table for wonderful Easter dinner.  Although the more popular traditional Easter recipes include honey baked ham or roasted leg of lamb, some other classics are sure to make a beautiful Easter repast and fit your budget and time.

Easter reminds me of spring and the promise of warm weather after the cold, wet winter months.  My hubby and I enjoy Easter dinner with his family, but we don’t have traditional Easter recipes that we expect every year.  Our time together enjoying a nice meal is more of the focus, so every year I try to find something a little different just for a variety.  A beef prime rib roast makes for a great spring dinner and an exciting Easter recipe.  This roast beef recipe involves a garlic and rosemary crust, which becomes crunchy when baked.  I like my beef medium-rare to rare, and this method of preparation leaves the center tender and juicy with the perfect shade of red.  The roast can be prepared ahead so the Easter dinner is fairly easy on the host or hostess.

Happy Easter weekend to you and your family!

Garlic rosemary crusted beef rib roast

Grocery list

12 garlic cloves
1/4 cup chopped fresh rosemary
2 tbsp sea salt
1 tsp freshly ground black pepper
1 (2 to 4-rib) standing beef prime rib roast

 

Pulse the garlic cloves, rosemary, sea salt, and pepper in a food processor until smooth, then rub all over the roast.

Garlic and rosemary  Garlic and rosemary in food processor  processed garlic and rosemary  Rubt garlic rosemary onto roast

Transfer to a rack set in a roasting pan and marinate, chilled, for at least 8 hours.  Alternatively, if you are in a hurry, let marinate at room temperature for at least 2 hours.

Remove roast from the refrigerator and let stand at room temperature for 1 hour.  Meanwhile, preheat oven to 450oF with oven rack in the middle.

Roast meat, fat side up, for 20 minutes.  Reduce oven temperature to 350oF and roast until an instant thermometer inserted into center of the meat registers 110oF (approx 1 1/2 to 2 hours more).  Transfer to a platter and let roast rest, uncovered, for 30 minutes (temperature of the meat will rise to about 130oF for medium-rare).  Carve at the table and serve.

Garlic rosemary crusted beef rib roast

     

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  2. Beef & Noodles
  3. Cantonese style beef brisket (柱侯蘿蔔炆牛腩)
  4. Spaghetti Bolognese
  5. How to carve a leg of lamb

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