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PRIME RIB ROAST
Serving Size: 4
Ingredients
3 cloves garlic, minced
3 sprigs rosemary, chopped
3 sprigs thyme, stemmed & chopped
3 tsp salt, divided
1 ½ tsp ground black pepper, divided
4 tbsp olive oil, divided
1 3-lb prime rib roast
1 lb Brussels sprouts
1 lb baby potatoes
1 shallot, sliced
Directions
1. Combine the garlic, rosemary, thyme, 2 tsp salt, 1 tsp black pepper, and 2 tbsp olive
oil in a bowl and mix to make a paste. Rub the roast with the paste and let marinate
for about 30 minutes in the refrigerator before cooking.
2. Select the Roast setting. Set the cooking temperature to 375° F. Set the cooking time to
30 minutes. Add the roast and cook for 30 minutes.
3. Toss the Brussels sprouts, potatoes, 1 tsp salt, ½ tsp black pepper, 2 tbsp olive oil, and
the shallots in a bowl.
4. After 30 minutes, surround the roast with the Brussels sprouts and potatoes. Roast until an
instant-read thermometer inserted into the thickest part of the roast reads 110° F–115° F
(about 20 minutes). Add additional time if needed to reach the temperature.
5. Let the roast rest for 20 minutes. The internal temperature of the roast should have risen to
130° F.
6. Slice the roast thinly and serve with the Brussels sprouts and potatoes.
1. Toss the Brussels sprouts, potatoes, 1 tsp salt, ½ tsp black pepper, 2 tbsp olive oil, and
the shallots in a bowl.
2. Surround the roast with the Brussels sprouts and potatoes. Roast until an instant-read
thermometer inserted into the thickest part of the roast reads 110° F–115° F (about 20
minutes).
3. Let the roast rest for 20 minutes. The internal temperature of the roast should have risen to
130° F.
4. Slice the roast thinly and serve with the Brussels sprouts and potatoes.
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4/28/22 11:42 AM
4/28/22 11:42 AM
