Pistachio-Crusted Prime Rib Roast

With coriander and thyme, this wonderful pistachio rub creates a fragrant and flavorful crust for a slow-roasted prime rib roast.

Prep Time: 50 minutes

Cook Time: 3 hours 40 minutes

Total Time: 4 hours 30 minutes

Serves: 12

Ingredients:

Pistachio-Crusted Prime Rib Roast:

1 (8.3 lb) Carve Premium Ontario Beef AAA Bone in Prime Rib

3/4 cup (3.7 oz) finely crushed pistachios

1/4 cup (0.4 oz) finely chopped fresh thyme

1/4 cup (.7 oz) coarsely crushed coriander seeds

1/4 cup (1.2 oz) coarsely crushed peppercorns

2 tbsp (1.3 oz) minced garlic

2 tbsp (1.2 oz) coarse salt

3/4 cup (4.5 oz) grainy mustard

Glazed Carrots:

4 lb (1.8 kg) carrots, peeled, cut into 1-inch slices, blanched

1/2 cup (4 oz) orange juice

1/2 cup (6 oz) honey

1/4 cup (1.9 oz) brown sugar

1/4 cup (0.5 oz) finely chopped fresh dill

1 tsp (0.2 oz) salt

1 tsp (0.07 oz) pepper

3/4 cup (6 oz) butter

Lemon Vinaigrette:

4 tsp (0.2 oz) lemon zest

1/3 cup (2.5 oz) lemon juice

1/4 cup (1.1 oz) minced shallots

2 tbsp (0.9 oz) Dijon mustard

1 tbsp (0.7 oz) honey

1 tsp (0.2 oz) salt

1 tsp (0.07 oz) pepper

3/4 cup (175 mL) olive oil

Chimichurri Sauce:

1 cup (8 oz) extra-virgin olive oil

2 cups (1.2 oz) finely chopped fresh parsley

1/2 cup (0.6 oz) finely chopped fresh cilantro

1/2 cup (0.6 oz) finely chopped fresh basil

2 tbsp (1 oz) red wine vinegar

2 tbsp (1 oz) lemon juice

3 cloves (0.6 oz) garlic, minced

1 tsp (0.2 oz) salt

1/2 tsp (0.02 oz) dried oregano

1/4 tsp (0.01 oz) red chili flakes

Salad:

24 cups (17 oz) baby arugula

12 oz (13 oz) shaved Parmesan cheese

Directions:

1. Pistachio-Crusted Prime Rib Roast: Stir together pistachios, thyme, coriander, peppercorns, garlic and salt. Brush mustard all over top of roast. Press pistachio mixture over mustard coating; transfer to rack on shallow roasting pan, fat side up. Roast in 325°F (160°C) oven for 2 1/2 to 3 1/2 hours or until instant-read thermometer inserted in center registers 130°F (54°C) or until cooked as desired. Hold for service.
2. Glazed Carrots: Toss together carrots, orange juice, honey, brown sugar, dill, salt and pepper until well blended. Melt butter in small skillet set over medium-high heat; cook carrots for 10 to 12 minutes or until tender and glazed. Hold for service.
3. Lemon Vinaigrette: Whisk together lemon zest, lemon juice, shallots, mustard, honey, salt and pepper until blended. Slowly whisk in olive oil. Keep refrigerated until service.
4. Chimichurri Sauce: Stir together olive oil, parsley, cilantro, basil, vinegar, lemon juice, garlic, salt, oregano and chili flakes. Keep refrigerated until service.
5. Salad: For each serving of salad, toss together 2 cups (1.4 oz) arugula, 1 oz Parmesan cheese and 2 tbsp (30 mL) vinaigrette until well lightly coated.
6. Assembly: Slice roast into 7 oz serving; drizzle with 2 tbsp chimichurri. Serve with 1 serving of glazed carrots and 1 serving of salad.

Tips:

• For even cooking, start roast at room temperature.

• Use a food processor for the pistachio crust.

Nutrition Facts

Per 1/12 recipe

Calories 1360

Fat 108g

Saturated Fat 38g

Trans Fat 1g

Cholesterol 210mg

Sodium 2560mg

Carbohydrate 40g

Fibre 8g

Sugars 25g

Protein 60g