Chef Angie Mar Shares Her Favorite Prime Rib Recipe


prime rib

Dry-Aged Prime Rib with Anchovy, Rosemary & Lavender

Serves 10

Prime Rib:

  • 1 prime rib rack with 5 bones, dry-aged for 60 days, trimmed, bones Frenched to 1 inch
  • Kosher salt
  • 1 cup black anchovies, chopped
  • ½ cup chopped fresh rosemary
  • ½ cup chopped fresh lavender
  • 20 cranks black pepper
  • 2 tablespoons olive oil
  • 2 bunches rosemary
  • 2 bunches lavender
  • Flaky sea salt

Roasted Garlic:

  • 3 heads garlic, scalped
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper, to taste

Salt the rib rack heavily with kosher salt on all sides. In a small mixing bowl, combine the anchovy, chopped rosemary, chopped lavender, black pepper and olive oil, then, using your hands, coat the fat cap of the prime rib with ⅛ inch layer of the anchovy mixture.

Lay the whole bunches of rosemary and lavender on the bottom of a Miele universal tray, placing the Miele roasting rack on top. (The universal tray and rack are perfect for roasting meat in this manner.) Place the ribs on top of the rack, fat side up.

Dress the garlic with olive oil, kosher salt and black pepper.

Insert Wireless Precision Probe into the thickest part of the meat, avoiding the bone.  Place tray in the middle of the Miele M Touch convection oven.

Select “AutoRoast” from Operating Mode menu using  275 °F oven temperature and  115 °F Core temperature.  The AutoRoast feature has a searing phase that will ensure a browned result, and the Wireless Precision Probe will also ensure perfect temperature control.

Remove the ribs from the oven and rest, uncovered, for 30 minutes.

To serve, slice the meat off the bone completely and cut into ¼ -inch pieces and arrange on a serving platter. Serve the bones on a separate platter for guests to enjoy. Sprinkle with sea salt just before serving.