Description
This classic Prime Rib recipe delivers a perfectly roasted, tender, and flavorful beef rib roast seasoned with garlic, rosemary, thyme, and cracked black pepper. The slow roasting method ensures a juicy, medium-rare center with a beautiful crust, making it an ideal main dish for special occasions or holiday dinners.
Ingredients
Scale
Prime Rib Roast
- 5 to 7 pounds prime rib (3 ribs)
- 2 tablespoons vegetable oil or olive oil
- 4 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1½ teaspoons fresh thyme leaves or ½ teaspoon dried thyme leaves
- ¾ teaspoon black pepper
Instructions
- Rest the roast: Remove the prime rib from the refrigerator and allow it to rest at room temperature for 2 hours. This helps to ensure even cooking throughout the roast.
- Preheat oven: Preheat your oven to 475°F (246°C) to sear the roast initially and develop a crisp crust.
- Prepare the bones: If your prime rib has ribs attached, place it bone side up on a cutting board. Carefully cut along the bones to remove them from the meat, keeping close to the bones.
- Tie bones back: Place the roast on top of the removed bones as they were originally attached and tie them securely with kitchen twine, making sure the bones are snug against the meat. Score the fat layer at 1-inch intervals about â…›-inch deep to help render the fat while roasting.
- Make seasoning mix: In a small bowl, combine the oil, minced garlic, kosher salt, rosemary, thyme, and black pepper, mixing thoroughly.
- Season roast: Pat the roast dry with paper towels, then rub the seasoning mixture evenly all over the surface. Place the roast fat side up in a large roasting pan, using the bones as a natural rack; if boneless, place on a roasting rack. Insert a digital meat thermometer into the thickest part of the roast avoiding bones.
- Roast at high temperature: Roast uncovered at 475°F for 15 minutes to sear and develop a crust. Without opening the oven or removing the roast, reduce the oven temperature to 300°F (149°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare.
- Rest the roast: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes. The internal temperature will rise to between 125°F to 130°F (52°C to 54°C), ideal for medium-rare doneness.
- Carve and serve: Cut the twine with kitchen scissors, remove the bones, and place the roast on a cutting board. Using a sharp knife, slice the roast into ¾-inch thick pieces and serve immediately.
Notes
- Cooking times vary depending on the weight of the roast; generally, allow 13-15 minutes per pound after the initial 15-minute sear for medium-rare doneness.
- Use a digital meat thermometer for accurate internal temperature readings to prevent overcooking.
- Resting is crucial for juices to redistribute and to allow the internal temperature to rise to the perfect medium-rare.
- Adjust cooking times slightly if you prefer rare or medium doneness.
- Ensure the ribs are tied snugly to avoid drying out during roasting.
