Prime rib is a beloved Omaha, Nebraska, steakhouse specialty. This recipe—one of our favorite versions—comes from the now-defunct restaurant Piccolo Pete’s, where the meat was rubbed with Italian spices, slow-cooked, then and blasted with high heat to form a flavorful crust. Use any leftover roast in this prime rib sandwich for a meaty lunch the next day. This recipe first appeared in our August/September 2013 Heartland issue.
Featured in: "Here's the Beef."
- ¼ cups coarsely ground black pepper
- 3 tbsp. dried basil
- 2 tbsp. dried oregano
- 1 tbsp. dry mustard
- 1½ tsp. celery salt
- 15 cloves garlic cloves, coarsely chopped
- One 5-lb. boneless prime rib roast
- 1½ cups dry red wine