Prime rib roast is a dish I have always left to the professionals, ordering it in restaurants but never attempting it at home because I have been afraid of overcooking such an expensive piece of meat. For the last year or so it has been on my list of new dishes to try. It was not something I wanted to attempt with a crowd of hungry guests waiting in my kitchen, so I opted for a small Costco roast just large enough for our family. I looked at lots of recipes online and in my cookbook collection and settled on adapting one from The New York Times. I am not a huge red meat fan, but this roast was tender and delicious. I love the salty, smoky, earthy mushroom-flavored crust the porcini provide. Making this roast does require some advanced planning. You want to let the herb paste sit on the meat overnight so the flavors can penetrate. You also need to bring the meat to room temperature before roasting for more even cooking. Remove the roast from the refrigerator two hours before roasting. Be sure to use an accurate instant-read thermometer. This roast would make a lovely centerpiece for New Years dinner, and the leftovers work well for a beef salad or sandwiches.
Porcini and Herb Prime Rib Roast
1 (6 lb.) prime rib roast (3 ribs)
3/4 c. chopped fresh herbs (I used parsley, sage, thyme, and rosemary)
10 cloves garlic, chopped
1/2 c. extra virgin olive oil
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
3 Tbsp. dried porcini mushrooms, crushed (use spice grinder or food processor)
The day before cooking the prime rib, pat meat dry with a paper towel and set in a large roasting pan. In a food processor bowl combine herbs, garlic, and oil. Pulse to make an herb paste. Add salt and pepper. Pulse. Crush the dried porcini into small bits, but not completely powdered. Add crushed porcini mushrooms. Pulse until you get a paste. Pour the paste on the meat and rub over the entire roast. Cover with plastic wrap and chill overnight. Let prime rib stand at room temperature for 2 hours before roasting. Remove plastic wrap. Preheat the oven to 450 degrees. Roast the meat fat side up for 20 minutes. Reduce the heat to 325 degrees and continue roasting until the internal temperature is between 115-117 degrees for rare, 120 degrees for medium-rare. It should take about 50-55 minutes once you lower the oven temperature, total cooking time being roughly 1 hour and 15 minutes. (Calculate roughly 12 minutes per pound for rare to medium-rare meat.) Remove roast from oven and let sit 20 minutes, then carve. Pour pan dripping over sliced meat. Serves 8.