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Roasted Leek and Sage-Crusted Prime Rib with Browned Shallot Confit Butter

Herb-Crusted Prime Rib Roast with Browned Shallot Confit Butter

This succulent prime rib roast is generously seasoned and topped with a flavorful leek and herb crust, served with a rich browned shallot confit butter.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 portions
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 5-7 lb Prime Rib Roast bone-in
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper freshly ground
  • 4 large Leeks trimmed and cleaned, sliced into 1-inch pieces
  • 1 cup Fresh Sage Leaves chopped
  • 1 cup Unsalted Butter softened
  • 6 Shallots finely chopped
  • 6 cloves Garlic minced
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Fresh Rosemary chopped
  • 1 tablespoon Fresh Thyme chopped
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce
  • for garnish Fresh Rosemary Sprigs

Equipment

  • Roasting pan
  • Skillet

Method
 

Instructions
  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib roast dry with paper towels and place it on a rack in a roasting pan. Rub the roast all over with olive oil, then season generously with salt and black pepper.
  3. In a large bowl, combine the sliced leeks, chopped sage, and half of the softened butter. Mix well until the leeks are evenly coated.
  4. Spread the leek mixture evenly over the top of the prime rib roast, pressing it down gently to adhere.
  5. Roast the prime rib in the preheated oven for 20 minutes to develop a crust.
  6. After 20 minutes, reduce the oven temperature to 325°F (160°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).
  7. While the roast is cooking, prepare the browned shallot confit butter. In a skillet over medium heat, melt the remaining butter. Add the chopped shallots and sauté until they turn golden brown, about 10 minutes.
  8. Stir in the minced garlic, balsamic vinegar, chopped rosemary, and thyme. Cook for an additional 2-3 minutes until fragrant. Remove from heat and set aside.
  9. Once the prime rib has reached the desired temperature, remove it from the oven and let it rest for at least 20 minutes before carving.
  10. To serve, slice the prime rib and top each portion with a generous dollop of the browned shallot confit butter. Garnish with fresh rosemary sprigs.

Notes

For added flavor, consider marinating the prime rib overnight with the rub. Serve with your favorite sides like roasted vegetables or mashed potatoes.