Servings: 8 to 10
This recipe takes inspiration from porchetta. A garlic-and-herb rub is inserted into incisions in the meat, followed by a flaky-salt-and-herb crust bonded with whipped egg white. Reverse-searing is ideal for a large roast like this: I used an initial slow roast to evenly and gently cook the prime rib and then a final blast of oven heat to brown the crust. To save time, ask your butcher to trim the roast for you.
We made this for Christmas with a bone-in rib roast. It was delicious. The crust was crispy and richly flavorful. The combo of the three herbs, salt, and garlic that you push into the pockets seasoned the roast inside and out. I do think that the amount of salt in the recipe would make the drippings very salty, but I don’t make gravy with this cut of beef so I didn’t miss it.
I, too, was scrambling to make other gravy at the last minute. I also found the total amount of salt excessive, and would reduce the salt in the herb crust.
This recipe was disappointing. When the roast came out of the oven the outside of the roast was completely dry and there was no juice in the bottom of the pan with which to make gravy. Will stick with salt and pepper seasoning and roasting at regular temperature.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.