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The Cook Book

Herbed Crusted Slow Roasted Prime Rib

A quick and easy way to have a healthy dinner with a great piece of your favorite meat.

Total time
55 mins

Recipe by:

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 ribeye Roast, in 1 piece
  • 3 Tablespoons parsley, finely chopped
  • 3 Tablespoons rosemary, finely chopped
  • 3 Tablespoons fresh 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)
  • kosher salt
  • 3 Tablespoons Honey
  • 2 Tablespoons olive oil
  • sea salt, to taste
  • black pepper, freshly ground
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons brown sugar, packed
  • 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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