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| General Category : Main Course |
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| Food Group : Meat-Beef |
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| Preparation Method : Roast |
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| Other Criteria : Entertaining & Holiday |
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| A boneless prime rib roast impresses guests and is easy to carve into thin slices. The spice-and-herb rub makes side condiments unnecessary. |
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Ingredients
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6 cloves garlic, minced |
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1 tsp (5 mL) salt |
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2 tbsp (30 mL) minced fresh thyme (or 2 tsp/10 mL crumbled dried) |
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1 tbsp ( 15 mL) olive or vegetable oil |
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1 tbsp (15 mL) dill seeds or fennel seeds, lightly crushed |
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2 tsp (10 mL) smoked or sweet paprika |
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1/2 tsp (2 mL) each ground cumin, pepper and cayenne pepper |
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1 boneless prime rib roast (about 5 lb/2.2 kg) |
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Preparation
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On cutting board, sprinkle garlic with half of the salt. Holding knife blade almost parallel to board, rub back and forth many times to form smooth paste. Transfer to bowl; mix in thyme, olive oil, dill seeds, paprika, cumin, pepper and cayenne. Rub evenly all over roast. Wrap in plastic and refrigerate overnight.
Let roast stand at room temperature for 30 minutes. Sprinkle with remaining salt. Roast, fat-side up, in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1-¾ hours, or 150°F (65°C) for medium-rare, about 2-¼ hours. Transfer to warm platter; tent with foil and let stand for 10 minutes before carving.
Makes 12 to 16 buffet servings.
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Nutritional information
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| Per each of 16 servings: about 191 cal, 24 g pro, 10 g total fat (4 g sat. fat), 1 g carb, 0 g fibre, 54 mg chol, 202 mg sodium. % RDI: 2% calcium, 15% iron, 2% vit A, 2% vit C, 3% folate. |
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Source
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Homemakers Magazine: Dec./Jan. 2005
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