Herbed Prime Rib

Prep Time 30

Cook Time 2 45

Servings

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