Perfect Herb-Crusted Prime Rib: Medium Rare

Instructions

• 1Often called “prime rib” or “standing rib roast,” this roast can vary in size—from three bones all the way up to eight bones. A three-bone rack fits perfectly in the oven, and is the size we recommend for this recipe. You may also see “Frenched” roasts. This is where meat has been removed from the ends of the bones for a cleaner presentation. If you purchased a Frenched rack, wrap the ends of the bones in tinfoil to prevent them from darkening too much during cooking.
• 2Placing the rack on the lowest position allows plenty of room for every roast, regardless of height.
• 3Using a sharp knife to slice the rosemary will keep your herbs fresh and green. Grind the peppercorns to your preferred texture. Keep in mind that the finer you go, the spicier your rub will be.
• 4The egg white will maximize the crust and help the herb rub to adhere so all that flavor doesn’t fall off in the oven.
• 5The oven will roast your prime rib to perfection. It will then hold it warm for you (optional) for up to 4 hours!
• 6Separating the loin from the bones (rack) first will make it easier to slice to your desired thickness. For an elegant presentation, place the sliced roast on top of the bones.
• 7From an herb-crusted holiday Prime Rib roast to a perfect-every-time tenderloin, find your new favorite beef recipe at chefsteps.com