American · Dinner
Prime Rib Roast
A bone-in beef ribeye rubbed with garlic, rosemary and thyme, roasted to medium-rare and rested to retain juices. Served with roasted potatoes, a cornstarch-thickened pan jus, and cool horseradish cream for balance.
$15
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
896Calories
63gProtein
59gFat
31gCarbs
2.4gSugar
4.3gFiber
2420mgSodium
239mgChol
23gSat Fat
890mgPotassium
68mgCalcium
3.2mgIron
1.4mcgVitamin B12
8.5mgVitamin C
Goes well with
Sparkling Black Currant Juice
local
Cabernet Sauvignon
international
gluten-free
egg-free
protein-rich
gluten-free
Instructions
1
Prep
Mix minced garlic, rosemary, thyme, salt, black pepper and olive oil into a paste, then rub over the ribeye.
2
Roast
Set bone-side down at 450°F for 15 minutes, then reduce to 325°F for 55 minutes until centre reads 128°F.
3
Roast
Scatter potato chunks around beef during last 40 minutes, tossing once, until golden and tender.
4
Rest
Tent beef loosely with foil and rest for 20 minutes.
5
Plate
Simmer stock with cornstarch slurry until it coats a spoon, carve ribeye off bone, plate with potatoes and jus, and serve horseradish cream alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef ribeye roast
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tbsp2 tbsp fresh thyme
- 2 tsp2 tsp salt
- 1 tsp1 tsp black pepper
- 2 tbsp30ml olive oil
- 1 cup240ml low-sodium beef stock
- 2 tsp2 tsp cornstarch
- 11 oz311g potato
- 4 tbsp60g sour cream
- 2 tsp2 tsp prepared horseradish
