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Prime Rib with a Peppercorn & Roasted Garlic Crust
Prime Rib with a Peppercorn & Roasted Garlic Crust
Prime Rib with a Peppercorn & Roasted Garlic Crust
Prime Rib with a Peppercorn & Roasted Garlic Crust

Prime Rib with a Peppercorn & Roasted Garlic Crust

David Venable

This succulent roast would look exquisite on your holiday table. But, there’s never a wrong season to serve this main course.

Ingredients

  • 15 cloves of garlic
  • 1 tsp olive oil
  • 1/4 cup Dijon mustard
  • 2 Tbsp mayonnaise
  • 1/2 cup Panko breadcrumbs
  • 1/8 cup crushed black peppercorns
  • Salt, to taste
  • 1 (4-4.5-lb) boneless prime rib
  • 2 Tbsp oil

Directions

To roast the garlic, preheat the oven to 350°F.

Spread the garlic cloves out on a small oven-safe pan. Toss with the oil, cover the pan with foil, and bake for 15-20 minutes, or until the garlic is soft enough to mash with a fork.

To make the garlic & peppercorn crust, mash the garlic in a medium-size mixing bowl until there are no large pieces. Add the mustard, mayonnaise, breadcrumbs, and peppercorns. Mix well and set aside.

To prepare the roast, preheat the oven to 350°F.

In a skillet large enough to fit the roast, heat 2 Tbsp of oil over medium-high heat until the oil begins to ripple.

Season the roast with salt then carefully place it into skillet. Sear until all sides are brown, about 5-8 minutes per side.

Move the meat to a roasting pan and make sure the fatty side is facing up. Let the roast cool a bit before evenly pressing the crust all over the top. Roast the meat for about 90-120 minutes, or until the desired doneness. (At 125°F, the roast is medium rare. At 130°F, the roast is medium.)

Let the roast rest for 15 minutes before slicing.

Cook's Notes

Resting your prime rib before slicing it lets the juices redistribute throughout the meat. Therefore, when it’s sliced, you’ll lose less juice.

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