Dry Aged Prime Rib Roast with
Truffle Oil and Rosemary

"No fail" way to enjoy the deep flavor of a Dry Aged Prime Rib Roast

1 Full Size Prime Rib Dry Aged Roast (any size)
6 Garlic Cloves
Kosher Salt
1 Bottle of Truffle Oil
4 Rosemary Branches

1. One day in advance, insert the roast with garlic, inserting into the underside of the roast, and then again under the skin on top. Season generously with salt and pepper. Press the branches of rosemary into the roast. Drizzle the truffle oil sparingly along the top of the roast. Refrigerate.

2. The following day, bring the roast to room temperature. Pre head the oven to 425 degrees F. Roast uncovered until the internal temperature registers 130 degrees. Remove from oven. Cover loosely with foil. Let rest for about 15 minutes until internal temperature reaches 140 degrees F. This allows the juices to stablize and the roast to continue cooking until it reaches it's desired temperature. Drizzle truffle oil slightly. Slice and serve.

Other Related Links:
Visit our Library of Steak and other Beef Recipes!
Great Recipe for Dry Aged Rib Eye Steak
Great Recipe for New York Steak

Legendary Cowboy Cook


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |