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.
- 1⁄4 cup coarsely ground black pepper
- 3 tbsp. dried basil
- 2 tbsp. dried oregano
- 1 tbsp. dry mustard
- 1⁄2 tbsp. celery salt
- 15 cloves garlic, roughly chopped
- Kosher salt, to taste
- Butchers’ string, for tying
- 5 lb. boneless prime rib
- 1 1⁄2 cups dry red wine
- 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 1⁄2-3 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.