(2) 3 to 5 lbs. prime rib roast (This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast)
3/4 cup olive oil
9 cloves garlic, peeled, crushed
3 cup bread crumbs
3/4 cup chopped fresh parsley or 1/4 cup dried chopped parsley
2 Tbsp. chopped fresh Basil or 2 tsp. dried crushed Basil
2 tsp. salt
1-1/2 tsp. black pepper
It is recommended getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are planning on roasting it, to warm.
To prepare for crust, wipe down the roast and place on a roasting rack.
Heat your oil in a skillet. Add the garlic. Sauté 2 minutes, pressing the juice from the garlic into the oil. Take the pan off of the heat. Mix in bread crumbs, parsley, seasonings, salt and black pepper. Allowing to cool slightly, press the mixture onto the roast, coating well. The roast can be sealed tightly and refrigerated at this point
When ready to put into oven, preheat oven to 450ºF. Insert meat thermometer into the thickest portion of the muscle. When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes. This will sear the meat, keeping the juices in.
Reduce the heat to 325ºF and continue cooking until done to your taste. This type of roast does not need to be basted.
Remember if roasting more than one item at a time in a oven that it will always take longer. Figure your appropriate time frame for roasting and estimate additional time depending upon how much food will be in the oven at any one time. It is better to overestimate the amount of time needed than to under estimate. Meat can always be pulled from the oven early if done sooner than you expect and covered with towels as described below. The meat will stay amazingly hot and juicy for a great period of time.
Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF for well done (24 to 26 min. per lb.)
Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
Allow to stand for 15 to 20 minutes before carving.