Categories: Healthy
Ingredients
- 1 tbsp chopped fresh rosemary
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 3 lb prime rib roast, trimmed of surface fat
- salt and black pepper to taste
- Salsa Verde:
- 2 cups chopped fresh parsley
- 1/4 cup mint leaves
- 1 tbsp Dijon
- 2 tbsp capers
- Juice of 1 lemon
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
Directions
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Preheat oven to 450. Mix the rosemary, garlic and olive oil. Season the roast all over with salt and pepper, then rub with the rosemary mixture. Let sit for at least 2 hours.
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Place the roast in a large roasting pan or baking dish and bake for 20 minutes. Turn the heat down to 350 and continue cooking until it reaches 135, 30-45 minutes more. Remove from the oven and allow to rest at least 10 minutes before carving.
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While the beef rest, combine the parsley, mint, mustard, capers, lemon juice, and vinegar in a food processor. Pulse a few time to begin the chopping, then keep it running while you slowly add the olive oil until the mixture looks just like pesto. Serve slices of prime rib with the sauce drizzled over the top.