Prep 30 mins
Cook 0 mins
This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast. It is recommended getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are planning on roasting it, to warm. Roasting time will vary with size of roast and desired doneness. Roasting times are given in recipe.
- To prepare for crust:
- Wipe down the roast and place on a roasting rack.
- Heat your oil in a skillet and add the garlic.
- Sauté 2 minutes, pressing the juice from the garlic into the oil.
- Take the pan off of the heat.
- Mix in bread crumbs, parsley, seasonings, salt and black pepper, allowing to cool slightly, press the mixture onto the roast, coating well.
- The roast can be sealed tightly and refrigerated at this point
- When ready to put into oven, preheat oven to 450ºF.
- Insert meat thermometer into the thickest portion of the muscle.
- When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes.
- This will sear the meat, keeping the juices inches
- Reduce the heat to 325ºF and continue cooking until done to your taste.
- This type of roast does not need to be basted.
- Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF for well done (24 to 26 minute per lb.) *.
- Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
- Allow to stand for 15 to 20 minutes before carving.
- (*Remember if roasting more than one item at a time in a oven that it will always take longer. Figure your appropriate time frame for roasting and estimate additional time depending upon how much food will be in the oven at any one time. It is better to overestimate the amount of time needed than to under estimate. Meat can always be pulled from the oven early if done sooner than you expect and covered with towels as described above. The meat will stay hot and juicy for a long period of time.).
It was absolutely luscious! I had a 4-5 lb. roast, rolled and tied. Not sure anymore what cut it was but I had moderate expectations and thought I may as well try to make a silk purse out of a pig's ear. It worked! The timing for medium-rare was perfect, the meat nearly as tender as prime rib, and the crust set this apart from any prime rib I've ever made before. Everyone was scooping up the crumbs that had fallen into the baking pan....no shame!<br/><br/>This is definitely a spectacular centerpiece for a grand occasion.
Delicious prime rib roast and a lovely presentation as well. I've never made a prime rib with a bread crumb crust -- it imparted such a wonderful flavor to the meat. Served our prime rib with a horseradish/sour cream dipping sauce and a delicious salad. Will definitely use this recipe again for my next prime rib roast. Made for Everyday is a Holiday, December, 2013.
I've used this recipe for the last 10 years, and it always gets rave reviews. Thanks for posting it because I lost a lot of my recipes when a teen killed my old computer.