Ingredients
1 (about 8 lb) three-rib prime rib or beef, trimmed
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
2 tbsp. dried rosemary needles
2 tbsp. dried thyme leaves
1 tbsp. dried rubbed sage
1 tbsp. finely grated orange zest, (from two oranges)
2 (.87-oz) packed McCormick Brown Gravy
Preparation
Step 1Season roast with 4 teaspoons salt (½ teaspoon per pound) and 1 teaspoon pepper and transfer, fat side up, to a metal roasting pan with a rack; let stand until it comes to room temperature, at least 1 hour.Step 2In a small bowl, stir together oil, rosemary, thyme, sage, and orange zest.Step 3Preheat oven to 450°. Roast prime rib until golden on outside, about 30 minutes. Step 4Remove roast from oven and press herb mixture into fat side.Step 5Reduce temperature to 350°. Roast, until an instant-read thermometer inserted into meat (away from bone) registers 115° degrees for rare, about 1 hour 25 minutes. Step 6Remove roast to a work surface and let stand 20 minutes (temperature should rise to 125° degrees).Step 7Meanwhile, make the gravy, drain fat and pan drippings from roasting pan into gravy separator. Let settle. Discard fat and keep pan drippings. Step 8In a medium saucepan, whisk 2 cups water into the brown gravy packets. Pour pan drippings into saucepan. Bring to a boil. Reduce heat to medium-low and simmer, whisking until thickened, about 1 minute.Step 9Serve prime rib sliced with gravy.
Made it? Let us know how it went in the comment section below!
