Piccolo Pete's Prime Rib
Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete's, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust. Get the recipe for Piccolo Pete's Prime Rib ». Ariana Lindquist
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Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete’s, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust. This recipe first appeared in our August/September 2013 Heartland issue with the story Here’s the Beef.

Piccolo Pete’s Prime Rib Piccolo Pete’s Prime Rib
Here prime rib is rubbed with Italian spices and blasted with high heat to form a flavorful crust.
Yield: serves 8-10

Ingredients

  • 14 cup coarsely ground black pepper
  • 3 tbsp. dried basil
  • 2 tbsp. dried oregano
  • 1 tbsp. dry mustard
  • 12 tbsp. celery salt
  • 15 cloves garlic, roughly chopped
  • Kosher salt, to taste
  • Butchers’ string, for tying
  • 5 lb. boneless prime rib
  • 1 12 cups dry red wine

Instructions

  1. Heat oven to 200°. Puree pepper, basil, oregano, mustard, celery salt, garlic, and salt in a food processor into a paste; set aside. Using butchers’ string, tie meat securely at 1″ intervals; place in a roasting pan. Pour wine into pan and cover pan tightly with aluminum foil. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 105°, 2 12-3 hours. Remove from oven and increase oven temperature to 500°. Uncover meat and rub with spice paste. Return to oven and cook, uncovered, until the meat’s internal temperature reaches 120°, 15-20 minutes more. Let meat rest for 20 minutes before slicing. Serve pan drippings on the side.

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