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Oregon Beef Council: Pasture Hay Roasted Prime Rib

Hay Prime Rib.png

Chef Leif Benson, Oregon's International Culinary Ambassador, stopped by to show us how roasting with hay can make prime rib even better.

For more information, head to www.orbeef.org.

Pasture Hay Roasted Oregon Prime Rib Roast

Bone in Rib Roast…………………………………..6 lbs.

Kosher Salt……………………………………………. 3 Tbsp.

Black Pepper………………………………………….1 tbsp.

Olive Oil………………………………………………….2 oz.

Garlic,minced ……………………………………….4 cloves

Rosemary……………………………………………….6 sprigs

Pasture Hay (not straw) ………………………. As needed

Parchment paper………………………………….if desired

Carrots, Celery and Onion, diced…………..if desired for sauce

Bring to room temperature rib roast and season with salt and pepper, combine minced garlic with olive oil, coat roast with garlic, oil and rosemary springs.

Preheat oven to 225 degrees, place carrots, celery and onions in bottom of pan, if pan sauce is desired, then place water soaked hay in bottom of pan and lay prime rib on hay, or on parchment paper. Also cover roast with hay then tent with foil and bake for 4 hours or until internal temperature reaches 120 degrees, remove from oven and let rest for 15-30 min. When ready to serve, remove hay. preheat oven to 450-500 degrees, return roast to oven for 10 min or until roast has formed a crust. Remove from oven a serve as desired with choice of sauces.