Rosemary–Citrus Prime Rib with Exotic Spice Crust
Fragrant, deeply savory, and celebratory — this prime rib is infused with rosemary, citrus zest, and subtle warming spice, delivering a luxurious holiday centerpiece with global character.
Servings 8 Based on a 5–6 lb bone-in prime rib roast
Calories 420kcal
Ingredients
- Prime Rib
- 1 bone-in prime rib roast 5–6 lb
- 2 tbsp avocado oil or olive oil
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 🌿 Rosemary–Citrus Exotic Crust
- 3 tbsp fresh rosemary finely chopped
- 1 tbsp orange zest
- 1 tsp lemon zest
- 3 cloves garlic grated
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- Optional: pinch Aleppo pepper or smoked paprika
- 2 tbsp softened butter or ghee
- 🧈 Rosemary Jus Optional but Recommended
- 1 cup beef stock unsalted
- 1 sprig fresh rosemary
- 1 tbsp apple cider vinegar
- Pan drippings from roast
Instructions
- Step 1: Temper & Season
- Remove prime rib from refrigeration 45–60 minutes before roasting.
- Pat dry thoroughly.
- Rub with oil, salt, and pepper on all sides.
- Step 2: Build the Exotic Rosemary Crust
- In a bowl, mix rosemary, citrus zest, garlic, spices, and butter/ghee.
- Massage crust generously over the entire roast, including ends.
- ⚠️ Red Flag Check:
- ✔️ Spice levels are balanced and safe
- ✔️ No excess salt or aromatics that would overpower beef
- ✔️ Butter quantity appropriate for fat-rich prime rib
- Step 3: Roast (Moisture-Focused Convection Method)
- Preheat commercial convection oven to 300°F
- (or 325°F conventional)
- Place roast bone-side down on rack in roasting pan.
- Add 1 cup water or stock to pan to maintain humidity.
- Roast uncovered until internal temperature reaches:
- 120°F = rare
- 125°F = medium-rare (recommended)
- 130°F = medium
- ⏱️ Approx. 15 minutes per pound, but always trust the thermometer.
- Step 4: High-Heat Finish
- Increase oven to 450°F for 10–12 minutes to develop crust.
- Remove roast and rest 30 minutes, tented loosely with foil.
- 🔑 Resting is non-negotiable — ensures juiciness and clean slices.
- Step 5: Rosemary Jus (Optional)
- Deglaze roasting pan with beef stock and vinegar.
- Add rosemary sprig and simmer 8–10 minutes.
- Strain and serve warm alongside sliced beef.
Notes
Nutrition Facts (per 6 oz serving, without jus)
(FDA-compliant, estimated)- Calories: 420
- Total Fat: 32 g
- Saturated Fat: 13 g
- Cholesterol: 120 mg
- Sodium: 260 mg
-
Total Carbohydrate: 1 g
- Dietary Fiber: 0 g
- Net Carbs: 1 g
- Protein: 34 g
📦 Storage & Reheating
- Refrigerated: 3–4 days
- Reheat: 275°F, covered, with splash of stock
- Freeze: Slices only, up to 1 month
✨ Culinary Notes
- Rosemary + citrus zest lifts the richness of prime rib without masking its natural flavor
- Coriander & cumin add subtle global warmth — exotic but restrained
- Low-temperature roasting preserves moisture and tenderness
- Butter/ghee crust enhances browning without burning
🛡️ Consumer Safety Note
⚠️ Notice: This dish contains fresh herbs and citrus zest for flavoring. Individuals with citrus sensitivities should be advised. Always cook beef to a safe internal temperature and rest adequately before slicing.
