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Make this flavorful roast before the party and ENJOY the festivities! Dinner guests will be impressed by the colorful presentation and tasty, crunchy seasonings. Prepare ahead and warm in the oven 8-10 minutes prior to the arrival of your guests!
From The Spice & Tea Exchange®1 tsp Cyprus White Sea Salt2 TBS Espresso Steak Rub1 TBS Vik's Garlic Fix! Spice Blend1-2 tsp Cyprus Black Lava Sea Salt
From the Grocer1 two-rib prime rib roast (bone-in), tied2 TBS vegetable oil½ yellow onion, peeled and quartered2 celery stalks, quartered2 whole carrots, peeled and quartered
THE DAY BEFORE cooking: pat fat side of roast with Cypress White Flake Salt. Place unwrapped on rack over a tray in refrigerator to dry overnight.COOKING day: remove roast 1-2 hrs prior to cooking and let stand at room temperature.PAT roast all over with Espresso Steak Rub and Vik's Garlic Fix.PREHEAT oven to 225°F.HEAT roasting pan, add oil, onion, celery, and carrots. Cook until vegetables begin to brown.PLACE roast on rack in roasting pan. Place in oven and cook 3 hrs. After 3 hrs, check temperature of roast. If under 120°F degrees, increase oven temperature to 250°F and cook for 45 mins to 1 hr.REMOVE from oven at 120-125°F for medium-rare and cover with foil. Roast can rest up to 1 hr.PREHEAT oven to 550°F. Uncover roast and cook 8-10 mins.SLICE, sprinkle with Cyprus Black Lava Sea Salt, and serve without resting.
Optional horseradish sauce: mix ¼ cup mayonnaise, ½ cup sour cream, 3 tsp Horseradish Powder, and 1 TBS Chives in a bowl. Cover and refrigerate. Serve at room temperature.
Yield: 4 servings Total Time: 4 hrs Prep: 30 mins Cook: 3 hrs, 10 mins
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