BLACKENED SEASONED PRIME RIB ROAST with FRESH ROSEMARY
Prime rib. A very traditional holiday gathering main course that may seem intimidating but is simple by following the below steps. Creating a rub for a roast is key to the texture and flavors that dissolve into the tender meat.
Buy your prime rib roast with the BONE-IN. Why? Because this adds additional moisture and flavor. Ask your butcher to trim the fat pieces (if they haven’t already). Place your prime rib down or fat down if you’re unable to find with bone-in in a cast-iron pan or baking dish. If you have an oven-safe cast-iron skillet you can make your gray directly from the pan drippings without transferring pans.
Tip: Do not open the oven until the time is up or you’re placing the thermometer in. Consistent heat is key to keeping the meat tender.
Blackened Prime Rib with Fresh Rosemary
(serves approx 6-8 people)
What to buy: Bone-In Prime Rib Roast 5 lbs & fresh rosemary.
Prime Rib Rub:
- 4 T Blackening Organic CURED NUTRITION
- 1 T Flour
- 2 T of fresh rosemary chopped
Bake at 450° for 15 min per lb.
- Internal meat temperature should read 120°
- Remove from pan and cover in foil and let sit for 10-15 min before slicing. It will continue to cook slightly.
Homemade Rosemary Blackening Gravy:
From pan drippings, transfer into a stove top pan and slowly add the following rous mixture until you obtain the consistency desired:
- 1 T Blackening Organic CURED NUTRITION
- 2 T flour
- 1/2 C warm water
*Mix out any flour lumps prior to adding to your pan drippings in a separate bowl.
CURED NUTRITION KITCHEN