Prime Rib
Description:
Prime rib is a classic, tender beef roast known for its rich flavor and juicy texture. Slow-roasted and finished at a high temperature, this method creates a beautifully browned exterior with a perfectly cooked, flavorful center. It’s ideal for holidays, special occasions, or an impressive family dinner.Ingredients
1 prime rib roast (4–6 pounds, bone-in or boneless)
2 tablespoons olive oil
2 tablespoons butter, softened
4 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
Instructions
Remove the prime rib from the refrigerator 2–3 hours before cooking to bring it to room temperature.
Preheat oven to 450°F (230°C).
In a small bowl, mix olive oil, butter, garlic, salt, pepper, rosemary, and thyme.
Pat the roast dry with paper towels. Rub the seasoning mixture evenly over all sides.
Place the roast fat-side up on a rack in a roasting pan.
Roast at 450°F for 20 minutes to develop a crust.
Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:
Rare: 120–125°F (about 12–14 minutes per pound)
Medium-rare: 130–135°F
Medium: 140–145°F
Remove roast from oven, tent loosely with foil, and rest for 20–30 minutes before slicing.
Tips for Best Results
Always use a meat thermometer for accuracy.
Resting is essential to keep the meat juicy.
Slice against the grain for the most tender pieces.Tips for Best Results
Always use a meat thermometer for accuracy.
Resting is essential to keep the meat juicy.
Slice against the grain for the most tender pieces.