Piccolo Pete's Prime Rib

Piccolo Pete's Prime Rib
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.Ariana Lindquist

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
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.