- One prime rib roast (this one was 6 bones, and about 3.5kg)
- fresh thyme leaves
- fresh rosemary sprigs
- garlic cloves
- black peppercorns
- 2 white onions
- 3 carrots
- 1 bunch celery
- Clean up the roast as necessary and pat dry
- Put the thyme, rosemary, and pepper in a spice grinder and blitz until finely chopped Do not blitz too long as the fresh herbs contain moisture and will form a paste. You want more of a dry rub.
- Mince the garlic by hand or machine and mix together with the above herb and spice mixture. This will make the rub a little wet, but it should be easy to spread on the meat.
- Place the roast in a roasting pan or large pot (I used a rondeau). Position it so that is is resting on the bones with the fat cap up. This will serve as a natural roasting rack and the fat will baste the meat during cooking.
- Apply the herb mixture to the meat, spreading it in an even layer all over and ensuring it sticks.
- Roughly chop the vegetables and add to the pan around the meat.
- I then covered this with plastic wrap and allowed it to be seasoned overnight.
- The next day, I cooked the roast at 425◦F for about 3 hours until the internal temperature was 120◦F.
- You can lower the oven temperature to 325◦F-350◦F after 15 minutes or so, just to get the initial browning or cook the roast at a lower temperature for longer to avoid shrinkage.
- Allow the roast to rest, covered with foil, for an hour or so before carving.
At the restaurant where I work, Sundays are always special. We have a live Irish music session, as well as a big, special Sunday roast dish which is unique each week. Last Sunday was my first time doing the roast, and I was super excited. This is what I came up with:
- Irish style prime rib roast (flavored with rosemary, thyme,
garlic, and black pepper)
- Brown butter champ mashed potatoes (green onion, garlic, brown butter,
cream, black pepper, salt)
- Yorkshire pudding
- Red Wine Jus
- Braised baby onion and shitake mushrooms
- Roasted colored cherry tomatoes
- Creamed spinach
