Shopping Cart
Print Share this item

Roasted Prime Rib with Balsamic Pepper Glaze

filler

There is nothing closer to culinary excellence than a perfectly prepared prime rib roast.

Pusateri’s prime rib is sourced from local Ontario farms and aged for 21 to 28 days for fall off the bone tender, buttery perfection. This recipe combines high-heat searing for a “crusty” exterior and low-temperature roasting for a rosy, juicy interior. Finished with an intoxicating Balsamic Pepper Glaze and served with Pusateri’s restaurant quality Demi-Glace–this dish will more than impress. 

Prime Rib Roast

 

6 lb
Pusateri’s Bone-in Prime Rib Roast
3 tbsp.
salt
8 sprigs
fresh thyme

 

Balsamic Pepper Glaze 



1 tbsp
black pepper, coarsely ground
1 tsp
mustard powder
1 tsp
dried oregano
3 tbsp
Pusateri’s Balsamic Vinegar
4 tbsp
honey
1-1/2 tsp
salt

 

To Finish

1 container
 Pusateri’s Veal Demi-Glace

 

Method

  1. Preheat oven to 450°F.
  2. Season prime rib with salt and scattered thyme and place it on a rack set inside a roasting pan.
  3. Place in the oven and cook for 20 minutes.
  4. Reduce oven temperature to 325°F and continue to cook for 20 minutes per pound for medium-rare (approx. 2 hours).
  5. Prepare the Balsamic Pepper Glaze. In a bowl, whisk together all glaze ingredients.
  6. 10 minutes before the roast is finished, generously brush with Balsamic Pepper Glaze. Return to the oven.
  7. Baste with glaze again after 3 and 6 minutes.
  8. Remove from oven and rest for 30 minutes before carving.
  9. Carve and serve with heated Pusateri’s Demi-Glace.

 

Toppings & Accompaniments 

  1. Heat Pusateri’s Demi-Glace over medium-low heat while the roast is resting. Serve the demi-glace with the prime rib.
  2. A generous serving of roasted garlic mashed potatoes goes perfectly with this Roasted Prime Rib.
  3. Dijon mustard and horseradish are wonderful accompaniments on the side.

 

Tips 

Let the roast sit at room temperature for 2 hours prior to seasoning and cooking. This helps to ensure even roasting.

Order one pound of bone-in prime rib per person (about one rib for every two diners). A four-bone roast will generously serve eight people.


About Ida Pusateri