Rib Roast with Chimichurri
Our friend Sebastian Cortez of Sebastian & Co. Fine Meats is back! This time, he’s sharing his family’s wet rub recipe and his technique for perfectly cooking a beautiful prime rib roast. When cooking a large piece of meat slowly, you prevent an overdone ring from occurring at the outer edge of the roast, meaning you can get a perfect medium rare temperature from the edge to the centre.
Prime Rib and Wet Rub Ingredients:
- 2 garlic cloves, minced
- 1 tsp cracked black pepper
- ¼ tsp ground cumin
- ½ tsp oregano
- 1 tbsp champagne vinegar
- 1 ½ tbsp olive oil
- 1 tbsp coarse salt
- 1 2-2.5kg 45-day dry aged prime rib roast, trimmed of excessive fat trimmed, bones semi-removed, tied
- 1 cup fresh cilantro, finely chopped
- ¾ cup fresh parsley, finely chopped
- ½ cup fresh oregano, finely chopped
- 1 shallot, finely diced
- ½ medium plum tomato, finely diced
- 1 garlic clove, finely chopped
- ½ cup lemon juice
- ½ tsp sambal chili paste, optional
- 1 ¼ kosher salt
- ½ tsp black pepper
- ¾ cup olive oil
1. Combine all wet rub ingredients and rub evenly on the roast. Sebastian suggests starting the marinate the day before cooking for maximum flavour. Keep in fridge until ready to cook.
2. When ready to cook the roast, preheat oven to 240F. Place roast in oven for 3 to 4 hours, or until an internal temperature of 130F is reached.
3. Cut the strings and allow the roast to rest for at 10 minutes. Carve and serve with chimichurri.
1. In a medium bowl, add cilantro, parsley, oregano, shallot, tomato, garlic, lemon juice, chili paste, kosher salt, and black pepper. Stir to combine, and taste for seasoning. While stirring, add olive oil. Set aside until serving.
- Serves 4-5
Copyright (c) Sebastian Cortez 02/2022