Herb Crusted Standing Rib Roast
1 (4 pound) rib roast
Freshly ground black pepper
1 1/2 cups chopped fresh rosemary
1 1/2 cups chopped fresh thyme
1 tablespoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
4 tablespoons canola oil
2 egg whites
About an hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
Rub canola oil over the prime rib then generously season it with the salt and pepper.
Heat a cast iron skillet to medium high.
Once hot. Place the prime rib fat side up in the pan and cook for 3-4 minutes. Repeat for all three sides except the fat cap. Depending on the size/shape of your prime rib you may need to use barbecue tongs to hold it upright as you brown the sides.
Remove from the pan and set aside.
Preheat the oven to 325.
Keeping the meat juices in the pan, reduce heat to medium and add the olive oil and butter. Once the butter has melted add the herbs and garlic. Cook for about one minute, stirring occasionally. Spoon the contents into a bowl.
Place the prime rib on a roasting rack and pan fat side up. Brush the egg whites on all sides of the prime rib and then rub/pat the herbs and garlic all over.
Place the prime rib in the oven on the middle rack. Cook for 30 minutes then rotate so side facing the back of the oven is now facing the front.
Cook for another 45 minutes and repeat, checking the temperature. For medium rare an internal temp of 120 means it’s time to remove fro the oven as the the roast will continue to cook while resting.
Checking every 15 minutes or so remove the roast from the oven once the internal temp reaches 120. For medium, leave in the oven until internal temp reaches 125-130. Place it on a cutting board to rest, uncovered, for about 20 minutes. Slice to the desired thickness and enjoy.