Recipes

Fennel and Rosemary Crusted Prime Rib

:15 min

:2 hr 15 min

Serves 8

1 prime rib, about 6 1/2 lb (4 bones)

1/3 cup Longo’s Extra Virgin Olive Oil

1/4 cup finely chopped fresh Longo’s Rosemary

3 tbsp finely chopped fresh Longo’s Thyme

1 tbsp fennel seeds, lightly crushed

1 tbsp salt

2 tsp Longo’s Dijon Mustard

1 1/2 tsp pepper

•Pat roast dry and place, bone side down, on rack in roasting pan.
•Stir together oil, rosemary, thyme, fennel seeds, salt, mustard and pepper; spread over sides and top of roast.
•Roast in preheated 325°F oven for about 2 to 2 1/2 hours or until meat thermometer registers 140°F for rare or 150°F for medium- rare. Transfer to cutting board and tent with foil for 15 minutes. Carve and serve with Mushroom-Wine Cream Sauce, if desired.

Make-ahead

•Roast can be covered and refrigerated for up to 12 hours. Bring to room temperature before cooking.

Per serving (1/8th recipe): 720 calories