Herbed Prime Rib

This delicious recipe for Herbed Prime Rib pairs perfectly with the Artisan 5 2013 Masterpiece.

This Artisan 5 2013 North Coast Masterpiece has a deep, dark robe resulting from extended maceration during fermentation and careful ageing in oak barrels. The nose displays complex aromas with a combination of blackberry, black cherry and plum. The second nose reveals some vanilla, tobacco, licorice and leather notes. The palate of toasted flavors is one of the richest we have ever had in recent years at WineShop At Home. The mouth provides a round, silky, tannic structure in the attack. The French and American oak barrels play an immense role in the quality of this wine. Following a great balance of tannins and acidity; an elegant, creamy mouthfeel leads us all the way to the finish.

Herbed Prime Rib
Course: Main Dish
Cuisine: Beef
Servings: 16
  • 2 Tbsp McCormick® Basil Leaves
  • 2 Tbsp McCormick® Oregano Leaves
  • 1 Tbsp McCormick® Garlic Powder
  • 2 tsp McCormick® Onion Powder
  • 1 tsp McCormick® Black Pepper, Ground
  • 1 boneless beef roast 5 to 6 lbs
  • 2 Tbsp Oil
  • 1 tsp salt
  1. Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
  2. Roast, uncovered, until internal temperature reaches 130°F for medium rare (1 3/4 to 2 1/4 hours) or 140°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)

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