Moroccan-Inspired Prime Rib Beef Roast
Prep Time
Cooking Mode
2 tbsp smoked paprika
1 tbsp cumin
1 tbsp coriander
1 tbsp granulated sugar
1 tsp cardamom
1 tsp cinnamon
1 tsp nutmeg
1 tsp cayenne pepper
¼ tsp each salt and pepper
2.7 kg (6 lb) Sterling Silver Prime Rib Easy Carve Roast
2 tbsp Panache Extra Virgin Olive Oil
24 dried apricots, quartered (1 1/2 cups)
12 shallots, diced (3 cups)
4 clementines, peels on, halved
2 cups beef broth
2 tbsp smoked paprika
1 tbsp cumin
1 tbsp coriander
1 tbsp granulated sugar
1 tsp cardamom
1 tsp cinnamon
1 tsp nutmeg
1 tsp cayenne pepper
¼ tsp each salt and pepper
2.7 kg (6 lb) Sterling Silver Prime Rib Easy Carve Roast
2 tbsp Panache Extra Virgin Olive Oil
24 dried apricots, quartered (1 1/2 cups)
12 shallots, diced (3 cups)
4 clementines, peels on, halved
2 cups beef broth
Directions
1In a bowl, mix together the smoked paprika, ground cumin, coriander, sugar, cardamom, ground cinnamon, ground nutmeg, cayenne, salt and pepper.
2Rub all sides of the prime rib roast with the olive oil and season generously with the spice mixture so the roast is completely coated (store any leftover spice mixture for another use). Place roast, bones-down, in a baking dish or platter and chill, uncovered, 1 to 4 hr. This creates a savoury spice crust during cooking. Allow prime rib to sit at room temperature 1 hr. before roasting.
3To prepare for roasting, position oven rack so the prime rib sits in the middle of the oven (do not put prime rib in the oven yet). Preheat oven to 230°C (450°F). Place the prime rib, bones-down, in a roasting pan (no rack required) or large baking dish. Arrange the shallots, apricots, and halved clementines around the roast. Pour the beef broth into the pan (avoid splashing the spice crust on the beef). Roast 20 min., then reduce the oven temperature to 120°C (250°F) and roast another 1 ½ hr., or to preferred doneness.
4Remove the roast from the oven. Keeping the prime rib in the pan, loosely tent with foil and let rest 20 to 30 min. before transferring to a carving board.
5Remove the clementines from the roasting pan and squeeze the juice through a fine mesh strainer back into the pan; discard the peels. Keep the cooked shallots and apricots in the pan jus. Set the roasting pan on the stovetop over medium-high heat to bring the jus to a simmer. Cook, stirring, until reduced and slightly thickened, 6 to 8 min. Taste and adjust seasonings, if needed. Carve the prime rib and serve with the pan jus on the side.
Tips
1
Note: Health Canada recommends beef be cooked to an internal temperature of 63°C (145°F) for medium-rare.
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Personal Note
Personal Note