A quick and easy way to have a healthy dinner with a great piece of your favorite meat.
Recipe by: Cheryl Collett
Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.
INGREDIENTS - 4 servings
2 lbs Prime Rib Eye Roast, in 1 piece
3 Tablespoons Parsley, finely chopped
3 Tablespoons Rosemary, finely chopped
3 Tablespoons Thyme, finely chopped
2 Tablespoons Salt and Herb Mix, can substitute with sea salt mixed with dried herbs such as oregano
1 Tablespoon Olive Oil, for drizzling
1 lb Carrot(s)
3 Tablespoons Honey
2 Tablespoons Olive Oil
Sea Salt, to taste
Black Pepper, freshly ground
Preheat oven 275 degrees Fahrenheit.
Rub meat generously with Salt & Herb Mix.
In a hot non-stick pan, add olive oil and sear both sides of the prime rib till brown, about 45 seconds. Remove from pan and coat with parsley, rosemary and thyme.
Place in the oven for about 40-45 minutes, till interior temperature reaches 130 degrees Fahrenheit for medium rare
Let meat rest for 20 minutes before carving.
For the Glazed Carrots:
Cook the carrots – cut the carrots diagonally into ovals, ½ inch thick. Place in a large pot, and cover with water. Add salt and sugar, bring to a boil and cook for 8 minutes until carrots are just beyond crunchy. Remove from the heat and drain.
In a large skillet add the butter, olive oil, Brown sugar and Honey and cook until sugar melts. Add the carrots and cook together for 2 more minutes. Add Freshly ground black pepper to taste and serve immediately.
Cook's Tip: you can add sautéed green beans, and / or mashed potatoes to complete this memorable dinner
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