Fennel and Rosemary Crusted Prime Rib
1 prime rib, about 6 1/2 lb (4 bones)
1/3 cup Longo’s Extra Virgin Olive Oil
1/4 cup finely chopped fresh Longo’s Rosemary
3 tbsp finely chopped fresh Longo’s Thyme
1 tbsp fennel seeds, lightly crushed
1 tbsp salt
2 tsp Longo’s Dijon Mustard
1 1/2 tsp pepper
- •Pat roast dry and place, bone side down, on rack in roasting pan.
- •Stir together oil, rosemary, thyme, fennel seeds, salt, mustard and pepper; spread over sides and top of roast.
- •Roast in preheated 325°F oven for about 2 to 2 1/2 hours or until meat thermometer registers 140°F for rare or 150°F for medium- rare. Transfer to cutting board and tent with foil for 15 minutes. Carve and serve with Mushroom-Wine Cream Sauce, if desired.
- •Roast can be covered and refrigerated for up to 12 hours. Bring to room temperature before cooking.
- Protein 60g
- Fibre 1g
- Fat 51g
- Sugar 0g
- Carbs 1g
- Sodium 1030mg