Prime Rib with Sunkist Orange Peel, Black Pepper and Sea Salt Recipe

Prime Rib with Sunkist Orange Peel, Black Pepper and Sea Salt Recipe Image

Quick Recipe Facts

Best with Sunkist® Oranges
 
Serves:
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More Information

Fragrant orange peel and seasonings complement the rich taste of a prime rib roast. Prime Rib with Sunkist Orange Peel, Black Pepper and Sea Salt is great for the holidays or any special occasion.

Ingredients:

  • 1/4 cup Sunkist® orange peel, finely grated
  • 1 tsp. coarse ground black pepper
  • 2 tsp. sea salt or kosher salt
  • 1/4 cup whole grain dijon mustard
  • 7 lbs. prime rib roast
  • 1 cup Sunkist Citrus Horseradish Cream (see recipe)

Instructions: (Makes 8 servings)

  • Pre-heat oven to 325º F.
  • Combine Sunkist orange peel, black pepper, salt and mustard in small bowl to make a paste. Rub citrus paste evenly over all sides of prime rib roast.
  • Place roast, fat side up, with the ribs forming a natural rack, in a shallow roasting pan.
  • Roast, uncovered, approximately 3 1/4 hours in oven until cooked to an internal temperature of 140º for rare, or approximately 4 1/4 hours to 160º for medium. To make roast easier to carve, let sit for 15 - 20 minutes.
  • While roast is cooking, prepare Sunkist Citrus Horseradish Cream. Keep refrigerated until ready to serve.
  • Serve slices of prime rib roast with Horseradish Cream on the side.
  • NOTES : For 1/4 cup orange peel, grate the colored peel (leaving the white pith) from approximately 4 medium oranges – each orange yields about 4 teaspoons grated peel. Then squeeze the peeled oranges to get about 1 cup of juice. Enjoy a glass of juice while preparing the roast!
  • If whole grain Dijon mustard is not available, substitute any coarse mustard with seeds.

Nutrition Information (per serving):

609 Calories; 26g Fat (39.0% calories from fat); 88g Protein; 1g Carbohydrate; trace Dietary Fiber; 251mg Cholesterol; 813mg Sodium.

Recommended Recipes:
Sunkist Citrus Horseradish Cream