Pepper-Crusted Prime Rib Roast Recipe
1 (9 to 10 lb.) prime rib roast
Prep: 10 min.
Cook: 3 hours
*Savory's 'Cue Glue helps seasoning stick to your protein and creates a tender yet chewy bark. If you omit the ‘Cue Glue, add 1/4 cup yellow mustard or Dijon mustard to the seasoning mixture instead.
Rub the roast all over with salt and let sit at room temperature for 1 hour. Preheat oven to 400 degrees. Mix Flat Irons, pepper, flour, garlic, and 1/4 cup Black Dip together in a small bowl; it will be the consistency of a thick paste. (Tip: Leave the pepper cracked for a bigger pepper bite, or use a spice grinder to grind the pepper into a coarse texture if you want it to blend into the seasoning mixture more.) Brush the roast all over with ‘Cue Glue then rub it all over with the seasoning paste. Set the roast fat side up on a rack in a roasting pan. Add 2 cups of the broth to the roasting pan and roast for 30 min. or until the outside of the roast is well browned. Reduce heat to 350 degrees, add 2 more cups of broth, and roast for 2 to 3 hours until the internal temperature of the roast reaches 115 degrees. Halfway through roasting, add the remaining 2 cups of broth to the roasting pan. If the roast is starting to blacken, tent it loosely with foil. Remove roast from oven and let it rest for at least 30 min. or until the internal temperature reaches 125 degrees for medium rare. Meanwhile, pour the juices from the roasting pan into a small saucepan and bring to a simmer. Add remaining 1/4 cup Black Dip and simmer for about 10 min., skimming off any fat. Serve carved roast with the pan jus on the side.
Adapted from Food & Wine