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very easy
Prep Time
10 mins
Total Time
5 h 30 m


2 tbsp
smoked paprika
30 mL
1 tbsp
15 mL
1 tbsp
15 mL
1 tbsp
granulated sugar
15 mL
1 tsp
5 mL
1 tsp
5 mL
1 tsp
5 mL
1 tsp
cayenne pepper
5 mL
1/4 tsp
each salt and pepper
1 mL
2.7 kg (6 lb)
Sterling Silver Prime Rib Easy Carve Roast
2 tbsp
Panache Extra Virgin Olive Oil
30 mL
dried apricots, quartered (1 1/2 cups)
375 mL
shallots, diced (3 cups)
750 mL
clementines, peels on, halved
2 cups
beef broth
500 mL


Step 1

In a bowl, mix together the smoked paprika, ground cumin, coriander, sugar, cardamom, ground cinnamon, ground nutmeg, cayenne, salt and pepper.

Step 2

Rub 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.

Step 3

To 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.

Step 4

Remove 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.

Step 5

Remove 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.


Note: Health Canada recommends beef be cooked to an internal temperature of 63°C (145°F) for medium-rare.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (140g)
26 g
Saturated Fat:
10 g
13 g
2 g
9 g
60 mg
16 g
150 mg
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