While personal preference reigns supreme here, fresh or dried rosemary, thyme, oregano and sage are great complements to this king of cuts. Minced fresh garlic and a teaspoon or two of Worcestershire sauce can be mixed with the herbs to make a flavorful rub. Here are more
recipes to make with fresh herbs.
What can you serve with salt-crusted prime rib?
Salt-encrusted prime rib roasts at 325°F for most of the cooking time, so it’s important to choose side dishes that cook at that temperature or have a 20-minute bake time or shorter so they can bake while the meat rests. Pair this classic with another classic:
twice-baked potatoes! These potatoes can easily be prepared ahead of time and warmed in the oven for the last 20 minutes of roasting time for the prime rib. If they need a bit longer, keep them in the oven for an additional 5-10 minutes while the meat rests. When the meat is done roasting, crank up the heat for
oven-roasted asparagus.
Traditionally, red wines are a great pairing with beef—think deep, oaky flavors with a hint of fruit like a pinot noir or cabernet sauvignon. Burgundy and Beaujolais are two more great options. But if red isn’t your cup of tea, your favorite white wine will be the best choice. A dark beer also pairs well with roast beef.
How long will salt-crusted prime rib last?
The prime rib roast needs to be refrigerated until ready to roast. Keep it in the package from the butcher and place the package in a shallow pan in case any juices drip. Meat can be purchased up to 3 days before you’re ready to roast. Once roasted, leftovers can be stored in a covered container in the refrigerator up to 5 days. If you are lucky enough to have leftovers, slice the beef thin and use it in place of deli roast beef for these delicious
pear and roast beef sandwiches.
—Catherine Ward, Taste of Home Prep Kitchen Manager