Pepper & Rosemary Crusted Prime Rib

Recipe courtesy of Executive Chef Meghan Morrill

Wine Pairing
Pair this dish with Chateau Ste. Michelle Cabernet Sauvignon.

Ingredients

• ¼ cup chopped fresh rosemary
• 3 Tbsp olive oil
• 3 Tbsp coarse ground black pepper
• 1 Tbsp kosher salt
• 1(12-Ib) bone in standing rib roast, fat cap trimmed to ½-inch
• 1 cup sour cream
• ½ cup mayonnaise
• ½ cup freshly grated Parmesan cheese
• 1 Tbsp truffle oil
• 1 tsp pepper

Directions

1. Stir together rosemary, oil, pepper, and salt. Rub roast all over with rosemary mixture.
2. Place, bone side down on a rack in a roasting pan. Let stand at room temperature 2 hours.
3. Preheat oven to 450° F. Cook roast 20 minutes. Reduce oven temperature to 325° F and cook 2 hours longer or until a thermometer inserted registers 120° F.
4. Remove from oven, and let stand 25 minutes.
5. Meanwhile, stir together sour cream, mayonnaise, cheese, truffle oil, and pepper.
6. Slice roast, and serve with sour cream sauce. Note: Garnish with fresh herbs, if desired.