The long weekend was one big smorgasbord of yummyness starting with this dish. The day before Easter we were out getting some last minute stuff and discovered prime rib on sale! I had found a homemade Montreal Steak Spice recipe for Steve a while back because he’s allergic to black pepper so I figured I would make him some of his favourite seasoning instead and use it on this roast. OMG it was fabulous! I cut down on the dill and chili peppers because we’re not huge fans so it’s really fun to be able to customize to our tastes. Love it! It was so good we forgot to take a photo of the roast itself but I did snap a pic of the spice mix. I don’t know if you can handle the awesomeness! 😉
Montreal Steak Spiced Prime Rib
- 1 small – medium prime rib roast
- 1 tablespoons olive oil
- About 1 1/2 Tbps Montreal Steak Spice (recipe below)
- Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the olive oil and spice mix. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- Preheat the oven to 450 degrees F (260 degrees C).
- Bake the roast for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F and continue roasting for an additional 80 to 90 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
- Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices
Montreal Steak Spice
- 2 tablespoons paprika
- 2 tablespoons crushed black pepper
- 2 tablespoons kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon crushed coriander
- 1 tablespoon dill
- 1 tablespoon crushed red pepper flakes
Combine everything to remove any lumps and store in an airtight container.