Roasted Prime Rib

(Serves 6-8)



Ingredients

4-5 kg (8-10 lb)	Prime rib, bone on
15 mL (1 tbsp)	McCormick Gourmet Collection™ Thyme Leaves
15 mL (1 tbsp)	McCormick Gourmet Collection™ Basil Leaves
15 mL (1 tbsp)	McCormick Gourmet Collection™ Paprika
10 mL (2 tsp)	McCormick Gourmet Collection™ Onion Powder
10 mL (2 tsp)	McCormick Gourmet Collection™ Garlic Powder
15 mL (1 tbsp)	McCormick Gourmet Collection™ Black Pepper
30 mL (2 tbsp)	Kosher salt

Method

1. Preheat wall oven to 140ºC (280ºF).
2. Combine all of the dried herbs in a bowl and mix thoroughly.
3. Place the prime rib on a roasting tray and generously season with dried herb mix.
4. Insert a digital thermometer probe into the thickest part of the beef and preset to internal temperature of 55ºC (130ºF).
5. Place prime rib in the center of the oven and roast until internal temperature is reached, about 3 – 3-1/2 hours.
6. Remove from oven and rest for 45-50 minutes before slicing.

• Rib-eye or tenderloin roast may be substituted, adjust cooking time to accommodate for a smaller roast.

• If the roast has a cap, be sure to season under the cap as well.

• Just prior to serving, put back in the oven for about 15 minutes.

• In addition to the side dishes prepared on the episode, try our recipe for an Arugula Salad to lighten things up (see recipe).

• Jackson Triggs Proprietors’ Grand Reserve Meritage

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