Pistachio-Crusted Prime Rib Roast
With coriander and thyme, this wonderful pistachio rub creates a fragrant and flavorful crust for a slow-roasted prime rib roast.
Prep Time: 50 minutes
Cook Time: 3 hours 40 minutes
Total Time: 4 hours 30 minutes
Serves: 12
Ingredients:
Pistachio-Crusted Prime Rib Roast:
1 (8.3 lb) Carve Premium Ontario Beef AAA Bone in Prime Rib
3/4 cup (3.7 oz) finely crushed pistachios
1/4 cup (0.4 oz) finely chopped fresh thyme
1/4 cup (.7 oz) coarsely crushed coriander seeds
1/4 cup (1.2 oz) coarsely crushed peppercorns
2 tbsp (1.3 oz) minced garlic
2 tbsp (1.2 oz) coarse salt
3/4 cup (4.5 oz) grainy mustard
Glazed Carrots:
4 lb (1.8 kg) carrots, peeled, cut into 1-inch slices, blanched
1/2 cup (4 oz) orange juice
1/2 cup (6 oz) honey
1/4 cup (1.9 oz) brown sugar
1/4 cup (0.5 oz) finely chopped fresh dill
1 tsp (0.2 oz) salt
1 tsp (0.07 oz) pepper
3/4 cup (6 oz) butter
Lemon Vinaigrette:
4 tsp (0.2 oz) lemon zest
1/3 cup (2.5 oz) lemon juice
1/4 cup (1.1 oz) minced shallots
2 tbsp (0.9 oz) Dijon mustard
1 tbsp (0.7 oz) honey
1 tsp (0.2 oz) salt
1 tsp (0.07 oz) pepper
3/4 cup (175 mL) olive oil
Chimichurri Sauce:
1 cup (8 oz) extra-virgin olive oil
2 cups (1.2 oz) finely chopped fresh parsley
1/2 cup (0.6 oz) finely chopped fresh cilantro
1/2 cup (0.6 oz) finely chopped fresh basil
2 tbsp (1 oz) red wine vinegar
2 tbsp (1 oz) lemon juice
3 cloves (0.6 oz) garlic, minced
1 tsp (0.2 oz) salt
1/2 tsp (0.02 oz) dried oregano
1/4 tsp (0.01 oz) red chili flakes
Salad:
24 cups (17 oz) baby arugula
12 oz (13 oz) shaved Parmesan cheese
Directions:
1. Pistachio-Crusted Prime Rib Roast: Stir together pistachios, thyme, coriander, peppercorns, garlic and salt. Brush mustard all over top of roast. Press pistachio mixture over mustard coating; transfer to rack on shallow roasting pan, fat side up. Roast in 325°F (160°C) oven for 2 1/2 to 3 1/2 hours or until instant-read thermometer inserted in center registers 130°F (54°C) or until cooked as desired. Hold for service.
2. Glazed Carrots: Toss together carrots, orange juice, honey, brown sugar, dill, salt and pepper until well blended. Melt butter in small skillet set over medium-high heat; cook carrots for 10 to 12 minutes or until tender and glazed. Hold for service.
3. Lemon Vinaigrette: Whisk together lemon zest, lemon juice, shallots, mustard, honey, salt and pepper until blended. Slowly whisk in olive oil. Keep refrigerated until service.
4. Chimichurri Sauce: Stir together olive oil, parsley, cilantro, basil, vinegar, lemon juice, garlic, salt, oregano and chili flakes. Keep refrigerated until service.
5. Salad: For each serving of salad, toss together 2 cups (1.4 oz) arugula, 1 oz Parmesan cheese and 2 tbsp (30 mL) vinaigrette until well lightly coated.
6. Assembly: Slice roast into 7 oz serving; drizzle with 2 tbsp chimichurri. Serve with 1 serving of glazed carrots and 1 serving of salad.
Tips:
• For even cooking, start roast at room temperature.
• Use a food processor for the pistachio crust.
Nutrition Facts
Per 1/12 recipe
Calories 1360
Fat 108g
Saturated Fat 38g
Trans Fat 1g
Cholesterol 210mg
Sodium 2560mg
Carbohydrate 40g
Fibre 8g
Sugars 25g
Protein 60g