Herbed Prime Rib

5 from 1 vote
Print Pin Add to Collection
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Servings: 2
Calories: 1111kcal

Ingredients

Herbed Prime Rib

  • 4 tsp Kosher salt
  • 1 TBSP Dijon mustard
  • 1 ¼ tsp Black pepper
  • 2 tsp Garlic minced
  • 1 tsp Onion powder
  • 1 tsp Fresh thyme minced
  • ½ tsp Fresh rosemary minced
  • 2.5 pound Prime Rib Roast have rib bones removed and tied back on by butcher

Merlot Au Jus

  • Pan drippings from roast
  • ½ cup Beef broth
  • 1/4 cup Merlot wine
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Cornstarch

Horseradish Cream

  • 2 TBSP Sour cream
  • 2 TBSP Mayonnaise
  • 1 TBSP Scallions finely chopped
  • 2 tsp Horseradish
  • 1 tsp Dijon mustard
  • ¼ tsp Kosher salt

Cranberry Brie Bites

  • 1/2 sheet Puff pastry thawed
  • Nonstick spray
  • 2 oz Brie cheese cut into chunks
  • 1/4 cup Cranberry sauce (canned)
  • 1.5 TBSP Pistachio nuts shelled and chopped
  • Flaky sea salt

Kale Apple Salad

  • 2 TBSP Almonds sliced
  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 tsp Orange juice Freshly squeezed
  • 1/2 tsp Shallot Minced
  • Kosher salt
  • Black pepper
  • 2 cups Kale ribs removed and roughly chopped
  • 1 Apple peeled and diced
  • 2 TBSP Feta cheese Crumbled

Corn

  • 1/2 cup Corn
  • 2 TBSP Butter

Orange Juice Spritzer

  • 12 oz Orange juice
  • 12 oz Sparkling water
US Customary - Metric

Instructions

Herbed Prime Rib:

  • Preheat the oven to 350°F (176℃). Prep all ingredients per instructions above.
  • In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, and rosemary. Then rub all over the roast covering well.
  • Place the roast in a roasting pan, fat side up, and insert a meat thermometer.
  • Roast for (about 13 minutes per pound) to your desired internal temperature (see below).
  • Transfer the roast to a cutting board, cover with foil, and let it stand for 15 minutes.
  • For merlot au jus, pour pan drippings into a measuring cup, skim off fat, and add beef broth, Merlot, and Worcestershire sauce. Heat and stir until bubbly. Optionally, thicken with water and cornstarch.
  • For horseradish cream, combine sour cream, mayonnaise, scallions, horseradish, mustard, and salt. Chill until serving.

Cranberry Brie Bites:

  • Thaw puff pastry according to package directions.
  • Preheat the oven to 400°F (204℃) and spray a mini muffin pan with nonstick cooking spray.
  • Freeze brie for 20 minutes until firm.
  • On a well-floured surface, roll the sheet of puff pastry into a rectangle. Cut into squares (2 per portion).
  • Press pastry squares into each muffin well, letting excess stick up over the edges.
  • Place a piece of brie into the center of each pastry square.
  • Top each with about 1 tsp of cranberry sauce.
  • Bake for 15 minutes or until pastry is golden brown on the edges and the cheese is bubbly.
  • Cool in the pan for 5 minutes, then remove. Sprinkle with chopped pistachios and flaky sea salt.

Kale Apple Salad:

  • Toast the almond slices: Place the nuts in a dry skillet (without oil). Heat over medium heat for 4 to 5 minutes, until golden and fragrant. Do not leave the stove because the nuts can burn very easily.
  • Whisk together olive oil, red wine vinegar, orange juice, and shallot in a medium bowl. Season with salt and pepper.
  • Toss together kale, apples, and almonds in a large bowl.
  • Toss with the dressing and top with feta to serve.

Corn

  • Prepare Corn: Bring a saucepan of water to a simmer. Simmer the corn for 1 -2 minutes, then drain well. Add the corn back to the saucepan and toss with butter and season with salt.

Orange Juice Spritzer:

  • Mix together orange juice and sparkling water.

Serve:

  • Slice the prime rib.
  • Serve prime rib with au jus, horseradish sauce, cranberry brie bites, kale apple salad, and orange juice spritzer. Bon appétit!

Notes

Cook time: 2 hours - 2 hours 45 minutes
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 1111kcal | Carbohydrates: 94g | Protein: 23g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 6121mg | Potassium: 1158mg | Fiber: 11g | Sugar: 40g | Vitamin A: 7998IU | Vitamin C: 162mg | Calcium: 437mg | Iron: 5mg

Herbed Prime Rib

5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Servings 2
Calories 1111 kcal

Ingredients
 
 

Herbed Prime Rib

  • 4 tsp Kosher salt
  • 1 TBSP Dijon mustard
  • 1 ¼ tsp Black pepper
  • 2 tsp Garlic minced
  • 1 tsp Onion powder
  • 1 tsp Fresh thyme minced
  • ½ tsp Fresh rosemary minced
  • 2.5 pound Prime Rib Roast have rib bones removed and tied back on by butcher

Merlot Au Jus

  • Pan drippings from roast
  • ½ cup Beef broth
  • 1/4 cup Merlot wine
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Cornstarch

Horseradish Cream

  • 2 TBSP Sour cream
  • 2 TBSP Mayonnaise
  • 1 TBSP Scallions finely chopped
  • 2 tsp Horseradish
  • 1 tsp Dijon mustard
  • ¼ tsp Kosher salt

Cranberry Brie Bites

  • 1/2 sheet Puff pastry thawed
  • Nonstick spray
  • 2 oz Brie cheese cut into chunks
  • 1/4 cup Cranberry sauce (canned)
  • 1.5 TBSP Pistachio nuts shelled and chopped
  • Flaky sea salt

Kale Apple Salad

  • 2 TBSP Almonds sliced
  • 3 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 tsp Orange juice Freshly squeezed
  • 1/2 tsp Shallot Minced
  • Kosher salt
  • Black pepper
  • 2 cups Kale ribs removed and roughly chopped
  • 1 Apple peeled and diced
  • 2 TBSP Feta cheese Crumbled

Corn

  • 1/2 cup Corn
  • 2 TBSP Butter

Orange Juice Spritzer

  • 12 oz Orange juice
  • 12 oz Sparkling water

Instructions
 

Herbed Prime Rib:

  • Preheat the oven to 350°F (176℃). Prep all ingredients per instructions above.
  • In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, and rosemary. Then rub all over the roast covering well.
  • Place the roast in a roasting pan, fat side up, and insert a meat thermometer.
  • Roast for (about 13 minutes per pound) to your desired internal temperature (see below).
  • Transfer the roast to a cutting board, cover with foil, and let it stand for 15 minutes.
  • For merlot au jus, pour pan drippings into a measuring cup, skim off fat, and add beef broth, Merlot, and Worcestershire sauce. Heat and stir until bubbly. Optionally, thicken with water and cornstarch.
  • For horseradish cream, combine sour cream, mayonnaise, scallions, horseradish, mustard, and salt. Chill until serving.

Cranberry Brie Bites:

  • Thaw puff pastry according to package directions.
  • Preheat the oven to 400°F (204℃) and spray a mini muffin pan with nonstick cooking spray.
  • Freeze brie for 20 minutes until firm.
  • On a well-floured surface, roll the sheet of puff pastry into a rectangle. Cut into squares (2 per portion).
  • Press pastry squares into each muffin well, letting excess stick up over the edges.
  • Place a piece of brie into the center of each pastry square.
  • Top each with about 1 tsp of cranberry sauce.
  • Bake for 15 minutes or until pastry is golden brown on the edges and the cheese is bubbly.
  • Cool in the pan for 5 minutes, then remove. Sprinkle with chopped pistachios and flaky sea salt.

Kale Apple Salad:

  • Toast the almond slices: Place the nuts in a dry skillet (without oil). Heat over medium heat for 4 to 5 minutes, until golden and fragrant. Do not leave the stove because the nuts can burn very easily.
  • Whisk together olive oil, red wine vinegar, orange juice, and shallot in a medium bowl. Season with salt and pepper.
  • Toss together kale, apples, and almonds in a large bowl.
  • Toss with the dressing and top with feta to serve.

Corn

  • Prepare Corn: Bring a saucepan of water to a simmer. Simmer the corn for 1 -2 minutes, then drain well. Add the corn back to the saucepan and toss with butter and season with salt.

Orange Juice Spritzer:

  • Mix together orange juice and sparkling water.

Serve:

  • Slice the prime rib.
  • Serve prime rib with au jus, horseradish sauce, cranberry brie bites, kale apple salad, and orange juice spritzer. Bon appétit!

Notes

Cook time: 2 hours - 2 hours 45 minutes
Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 1111kcalCarbohydrates: 94gProtein: 23gFat: 75gSaturated Fat: 25gPolyunsaturated Fat: 14gMonounsaturated Fat: 32gTrans Fat: 0.5gCholesterol: 87mgSodium: 6121mgPotassium: 1158mgFiber: 11gSugar: 40gVitamin A: 7998IUVitamin C: 162mgCalcium: 437mgIron: 5mg
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