Canada Beef Family Feast: Fresh Herb Crusted Beef Prime Rib Roast with Roasted Winter Vegetables
Nothing says family feast quite like a Canadian prime rib roast dinner with all the fixings. Our very own Steven Hellmann jumped in the kitchen with celebrity food stylist and Food and Drink Magazine contributor Irene Matys, to teach you just how easy it is to prepare this show-stopping feast!
With prime rib hailing significant praise when it comes to cut superiority, this culinary duo wanted to provide you with a recipe that would complement this exceptionally flavourful and tender piece of beef while also sharing a few tips and tricks that will ensure a perfect roast every time.
Take a look at their video below to see just how they wrangled this elite family feast!
Video: Prepare a Family Prime Rib Feast with Steven Hellmann & Irene Matys
How to Determine When Your Prime Rib is Ready
Now that you’ve committed to creating a show-stopping meal for your whole family to enjoy, the last thing you want to do is overcook the star! That’s why we’re going to let you in on a bit of a secret to ensure that your prime rib is ALWAYS prepared to your family’s desired doneness:
USE AN OVEN-SAFE MEAT THERMOMETER!! I know what some of you meat masters out there are thinking, “the big secret to a perfect prime rib is just to use an oven-safe meat thermometer?” but if you really want to ensure your prime rib is cooked to perfection, temperature is everything.
Simply insert your oven-safe meat thermometer into the side of your prime rib and toss your roast in the oven. Your prime rib is ready to go when it reaches an optimal internal temperature. We’ve included a temperature guide below.
Doneness and Corresponding Temperature:
Medium-Rare, 135°F
Medium, 140°F
Medium-Well, 145°F
Fresh Herb Crusted Canadian Beef Prime Rib with Roasted Winter Vegetables
Serves 6 people
Ingredients
For the Herb Crusted Canadian Beef Prime Rib:
2 large carrots, scrubbed and cut into 4 pieces
1 large white onion, quartered with root end intact
Heart of the celery with leaves, chopped into 1-inch pieces
1 – 5 lb bone-in Canadian beef rib roast
1/3 cup seeded mustard
6 garlic cloves, finely minced
3 tbsp finely chopped fresh rosemary, reserve stems
3 tbsp finely chopped fresh thyme, reserve stems
3 tbsp finely chopped fresh sage, reserve stem
3 tbsp olive oil
1 tbsp brown sugar
1 tsp salt
1 tsp coarsely ground peppercorns
2 cup beef stock
For the Roasted Winter Vegetables:
2 lb medium Yukon Gold potatoes with skin on, scrubbed, and cut into quarters
4 medium carrots, scrubbed, skin on, and cut into 2-inch pieces, reserving carrot tops
Carrot top tender stems and leaves roughly chopped
1 medium red onion, cut into eighths, with root end intact
1 medium fennel bulb, cut into eighths, Reserve fennel fronds
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp brown sugar
1 tsp salt
1/2 tsp pepper
Method
Let roast stand at room temperature for 1 hour and preheat the oven to 450°F.
In a medium shallow roasting pan, layer the bottom with carrots, onions, celery, and reserved herb stems. Place the bone side of the beef on top of vegetables.
To make the rub, in a medium bowl, combine mustard, garlic, brown sugar, herbs, oil, salt, and pepper.
Rub or brush beef mixture evenly over top and sides but not over bones.
Insert an oven-safe meat thermometer into the roast to ensure proper doneness to your liking. The oven-safe meat thermometer should read 135°F for medium-rare, 140°F for medium, and 145°F for medium-well. Roasting time could vary from 1.5 to 2.5 hours.
Place the roasting pan on the middle oven rack and reduce heat to 350°F. Roast until desired doneness. About 1 hour prior to roasts doneness, pour in beef stock in the bottom of the pan. Cover roast loosely with foil during the last 30 minutes to prevent over-browning. Let stand for 15 minutes before carving.
To make vegetables, in a roasting pan large enough to fit vegetables in a single layer, add potatoes, carrots, onion, fennel, and carrot tops. Toss vegetables with the remaining ingredients and ensure they are coated well.
Place on the lowest rack of the oven and roast until fork-tender, stirring midway through roasting.
To serve, place beef prime rib on a serving platter or wood board. Arrange roasted vegetables with beef.
Strain beef juice from the pan and serve as au jus on the side.
Take reserved fennel fronds and a few extra herbs and garnish your platter or board.
Serve beef prime rib with horseradish, green beans, salad, and rolls with butter for a beautiful family meal.
Tips and Tricks
On How to Carve:
- To carve, cut off the bones off the bottom of your prime rib with a sharp knife. The easiest way to do this is to lift the roast onto its end using its protruding bone as a handle.
- Then glide the knife along the curve of the bone, detaching it from the rest of the meat.
- With the bones removed, it will be easier to slice your roast as thick (or thin) as you’d like, as the meat will now sit nicely on your board.
To Keep Your Meat Moist:
- Resting your beef for at least 15 minutes gives the juices time to absorb into the meat. For larger cuts, you might want to let it stand for 5 minutes longer.
- About 1 hour prior to the roast being done, pour in 1 cup of beef stock into the base of your roasting pan. This will add additional moisture during the remainder of the cooking process.
On Keeping Your Eco Conscience Clean:
- Save your carrot stems and add them to your vegetable mixture for additional flavour and colour.
- Keep your herb stems and put them into your roasting pan for an additional aromatic flavour.
- Use your leftover fennel fronds as a garnish for your final dish.
- Save the bone from when you carved your prime rib to make beef stock for soups or stews.
Looking for some other beefed-up feasts to share with your family this season? Then head on over to https://canadabeef.ca to discover all sorts of exciting recipes, tips when cooking different cuts of beef, and so much more. Happy feasting everyone!