Prime Rib Roast Recipe

Introduction

Prime rib is a luxurious cut of beef, known for its rich marbling and incredible flavor. Perfect for holiday dinners or special occasions, a perfectly roasted prime rib boasts a crispy exterior and a tender, juicy interior.

Ingredients

• 1 (5–7 lb) prime rib roast, bone-in or boneless
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• Optional: 1 tsp onion powder or paprika for extra flavor

Instructions

1. Prep the Roast
   • Remove the roast from the refrigerator 1–2 hours before cooking to bring it to room temperature.
   • Pat it dry with paper towels.
2. Season the Roast
   • In a small bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper.
   • Rub this mixture evenly over the entire roast, covering all sides.
3. Preheat Oven
   • Preheat your oven to 450°F (230°C).
4. Roast the Prime Rib
   • Place the roast on a rack in a roasting pan, fat side up.
   • Roast at 450°F for 15 minutes to develop a crust.
   • Reduce the oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches your desired doneness:
     • Rare: 120–125°F (49–52°C)
     • Medium-rare: 130–135°F (54–57°C)
     • Medium: 140–145°F (60–63°C)
5. Rest the Roast
   • Remove from oven, tent loosely with foil, and let rest for 20–30 minutes.
   • Internal temperature will rise 5–10°F during resting.
6. Carve and Serve
   • Slice between the ribs (if bone-in) or into 1/2–1 inch thick slices.
   • Serve with au jus, horseradish sauce, or your favorite sides.

Tips

• Use a meat thermometer for accurate cooking.
• For extra flavor, make a garlic-herb butter and brush over the roast after resting.
• Cook uncovered for a crispier crust; cover loosely with foil if you prefer softer crust.

Storage

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Wrap tightly and freeze for up to 2 months.

FAQs

Q: Can I cook a frozen prime rib?
A: It’s best to thaw completely in the fridge before roasting to ensure even cooking.

Q: How long does it take per pound?
A: At 325°F, estimate 15–20 minutes per pound for medium-rare.

Q: Should I sear the roast?
A: High-heat roasting for 15 minutes creates a perfect crust, eliminating the need for separate searing.