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Recipe for :

Chris's Herbed Roast

This is one of the recipes from Kevin Taylor, the BBQ Guru. Kevin is the resident Chef at RecipeGoldmine and if you would like to have a look at the website click here.

Have a look at Kevin's Biography page to find out why and how he came to be interested in cooking, especially barbecuing, and Team Double Smoke. For a little insight to competing have a look at the article A league of their own, Competitive barbecuers have passion for grilling by Bonnie Blackburn, The Journal Gazette - click here.

"This is a Prime Rib recipe - these are very popular in the States at this time of year (December)".


1, 3-bone, 7lb. Beef rib roast

2 tbspns Basil, fresh
2 tbspns Oregano, chopped
2 tbspns Parsley, fresh, chopped
2 tbspns Rosemary, fresh
2 tbspns Garlic, crushed
1 tbspn Black pepper
1 1/2 tbspns Salt
4 tbspns Olive oil

  • Mix all ingredients into a paste and apply to roast.
  • Let sit overnight.

Cooking Instructions:

  • Allow roast to come to room temperature.
  • Pre-heat oven to 200º.
  • In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8 - 10 minutes to do, yes . . . it is very awkward to do! About 1/2 cup of fat should render out during this process.
  • Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack.
  • Place the roast in the oven and cook for 30 minutes per pound - it will take about 3 1/2 hours for a 7lb roast.
  • Meat temp should be around 125º for rare, 135º for medium rare. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5º - 10º and will allow the juices to re-distribute.
  • To make your AuJus, add some beef broth or red wine to the roasting pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.

Many restaurants will serve a variety of dipping sauces when serving this rare cut of meat. Here are two of the most common.

Horseradish Dipping Sauce


1 cup Sour cream
2 tbspns Horseradish
1 tbspn Black pepper
1 tbspn Worcestershire sauce


  • Mix all ingredients together and then chill.

Peppercorn Sauce


1 cup Beef broth, use some drippings from the roasting pan when making
1 tbspn Cornstarch
1 tbspn Water, cold
1 small Bay leaf(s)
1/8 tspn Thyme, dried
1/3 cup Wine, dry red
10 Black peppercorns


  • Crush the peppercorns.
  • Dissolve the 1 tablespoon of cornstarch in the water and then mix into the beef broth.
  • Bring to boil, stirring constantly. Boil until sauce thickens, about 1-2 minutes.
  • Add bay leaf and thyme and cook about 15 minutes over medium heat, until the mixture is reduced to 1 cup.
  • Lower heat and add wine and peppercorns. Simmer for 5 minutes.
  • Discard the bay leaf before serving.

Makes about 1 1/4 cups

Kevin Taylor
BBQ Guru

Email Kevin if you have a question - click here