Spice-Crusted Prime Rib

Photo: Annabelle Breakey; Styling: Robyn Valarik

Coated in a spicy, sugary mixture, this prime rib is simple to make but indulgent in every other way.

Yield: Serves 10 to 12
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 3 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 472
  • Calories from fat: 71%
  • Protein: 27g
  • Fat: 37g
  • Saturated fat: 14g
  • Carbohydrate: 5.8g
  • Fiber: 0.5g
  • Sodium: 621mg
  • Cholesterol: 99mg

Ingredients

  • 1 four-rib beef rib roast (about 7 lbs.)
  • 1 tablespoon green peppercorns
  • 1 tablespoon pink peppercorns
  • 1 tablespoon white peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole allspice
  • 1 tablespoon coarse salt
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 3 tablespoons packed light or dark brown sugar

Preparation

  1. 1. Let beef come to room temperature 1 hour. Preheat oven to 500°. Set beef in a large roasting pan, rib side down, and roast 30 minutes to render off some fat.
  2. 2. Transfer beef to a platter and reduce oven temperature to 350°. Drain fat from pan, then return beef to pan, rib side down. Set aside.
  3. 3. Grind peppercorns, allspice, and salt in a spice grinder until coarsely ground. Put in a small bowl and mix with remaining ingredients to make a thick paste. Use a small spatula to spread paste evenly over top and sides of beef.
  4. 4. Cook beef until well browned and a meat thermometer inserted into thickest part reads 115°, about 1 1/2 hours for medium rare (temperature will rise to at least 135° as it stands). Cover beef loosely with foil and let stand about 30 minutes before slicing.
  5. Note: Nutritional analysis is per serving.
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