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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.
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
30 minutes
Total Time 3 hours 20 minutes
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.