Recipe: Porchetta-Spiced Prime Rib

Take your cue from Carne Mare and serve with simple sides, like rustic potatoes flecked with rosemary and Parmesan, and mushrooms Marsala bathed in cream.

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Nicole Franzen.

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Nicole Franzen.

With its stylishly dark interior wrapped in rich walnut millwork, elevated service, and thoughtful tableside presentations, Carne Mare delivers an Old-World trattoria experience through a decidedly modern lens.

The menu—fine cuts of steak, fresh seafood, Italian specialties (some creative vegetarian options, too)—reflects James Beard Award-winning Chef Andrew Carmellini’s international experience, which includes working under Valentino Mercantile at the Michelin two-star San Domenico in Emilio-Romagna, Italy.

“Carne Mare—albeit surf and turf—adheres closely to the ways of a typical steakhouse with ingredients and techniques that are both unique and approachable,” Carmellini says. “Whether you’re celebrating a special occasion or just want to dress up and get out of the house for a change, Carne Mare is your spot.”

Porchetta, a popular dish throughout Italy that’s typically made with pork marinated in fennel, garlic, rosemary, and other herbs, provides the inspiration for the restaurant’s beloved Porchetta-Spiced Prime Rib. “Carne Mare Nashville is an Italian chophouse, so we’ve decided to bring this traditional flavor to a chophouse classic: the prime rib,” Creminelli explains.

Take your cue from the restaurant and serve with simple sides, like rustic potatoes flecked with rosemary and Parmesan, and mushrooms Marsala bathed in cream. Add a pour of Nebbiolo to round out the whole experience. (Carne Mare, 300 12th Ave. S., 615-249-1240; carnemarenashville.com) 

Carne Mare’s Porchetta-Spiced Prime Rib

Courtesy of Chef Andrew Carmellini, Carne Mare

  • 1, 5 to 6-pound prime boneless rib roast (with fat cap), lightly trimmed
  • Porchetta Spice Rub
  • 6 tablespoons olive oil
  • 2 tablespoons black pepper, ground
  • 2 tablespoons fennel seed, ground
  • 1 teaspoon dry bay leaf, ground
  • 1 teaspoon red pepper flake
  • 2 tablespoon kosher salt
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons rosemary, chopped 
  • 2⁄3 cup minced garlic

PREPARE THE PORCHETTA SPICE RUB:

  1. In a small saucepan over medium heat, slowly heat the chopped garlic in olive oil and cook for 3 to 5 minutes until soft and translucent. Be careful not to let the garlic brown.
  2. Cool the garlic in oil at room temperature.
  3. Stir in chopped herbs and ground spices until well incorporated and chill in the refrigerator until use. (This spice rub can be made two days in advance.)

PREP AND MARINATE THE PRIME RIB:

  1. In a roasting pan with a rack, start with the rib roast upside down. Apply half of the porchetta rub and spread evenly with a spatula.
  2. Flip the roast over and apply remaining rub. The rub should completely cover the roast on the top, bottom, and sides and should be about an eighth of an inch thick.
  3. If you have the time, marinate in the fridge two days in advance for the most flavorful results.

COOK THE PRIME RIB:

  1. Preheat the oven to 185°F.
  2. Place pre-marinated prime rib into a roasting pan and insert in the oven.
  3. Cook for 2 to 3 hours or until your probe thermometer reads 110°F. (Insert in the center of the roast).
  4. Remove from the oven and let rest at room temperature before carving.