Ingredients

The following ingredients have 4 Servings
  • 4 lbs Beef Prime Rib Rack (with ribs bones attached)
  • 2 tbsp Salt
  • 2 tbsp Black pepper
  • 2 tsp Paprika
  • 2 tbsp Coriander seeds (lighted toasted)
  • 1 tsp Cumin seeds
  • 1 tbsp Rosemary (fresh chopped)
  • 1 tbsp Thyme (fresh chopped)
  • 2 Garlic cloves (grated)
  • 1/2 tsp Nutmeg (grated)
  • 2 tbsp olive oil
  • 1/2 cup Pomegranate molasses
  • 1/2 cup Honey
  • 2 tbsp Mustard
  • 2 tbsp Brown sugar
  • 1/4 tsp Salt
  • 1/2 tsp Pepper

Instruction

  • Rib marinade - Dry rub - Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
  • Pomegranate glaze - Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use. Proo tip - brushing the ribs with this glaze will add a nice color and flavor. As well as make the most delicious gravy to go with the roast.
  • Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 20 mins.Pro tip - a hot oven will sear the meat from the outside making sure all the juices stay inside.
  • Wipe the rib with a paper towel as dry as you can. Generously apply dry rub all over the ribs. Pro tip - If the meat is wet the marinade will slide down as soon as it goes into the oven. Also, you can leave it marinated in the fridge up to overnight.
  • Place the prime rib on the roasting rack fat side up. I like to place a piece of foil under the bones so it stays upright. Pro tip - Remove the ribs from the fridge and let them come to room temperature. Chilled or frozen meat will cook unevenly. l like to leave it out for at least 2 to 3 hours.
  • Cook for 15 minutes then reduce the oven temperature to 350°F / 177 ° / Gas Mark 4. Brush the meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat. Pro tip - you can glaze the meat more than once. If you don't have the thermometer just calculate the time based on the weight of the meat as suggested below.
  • Continue to cook until the internal temperature of the meat reaches the desired temperature - Medium rare - between 130 F to 135 F, approximately  15 minutes per pound - or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound - Medium well between 145 F to 150 F, approximately 25 minutes per pound
  • When you reach the desired temperature for doneness – remove from the oven and leave on the counter covered with foil for at least 15 to 30 minutes.Pro tip – the meat will continue to cook about 5 degrees more after you take it out of the oven.
  • Glaze - pour the remaining pomegranate glaze and any pan juices in a frying pan or saute pan. Cook over medium heat until reduced to 1/3 or thick like a syrup. Serve with the roast.