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
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1 prime rib roast (4–6 pounds, bone-in or boneless)
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2 tablespoons olive oil
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2 tablespoons butter, softened
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4 cloves garlic, minced
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1 tablespoon kosher salt
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1 teaspoon black pepper
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
Instructions
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Remove the prime rib from the refrigerator 2–3 hours before cooking to bring it to room temperature.
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Preheat oven to 450°F (230°C).
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In a small bowl, mix olive oil, butter, garlic, salt, pepper, rosemary, and thyme.
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Pat the roast dry with paper towels. Rub the seasoning mixture evenly over all sides.
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Place the roast fat-side up on a rack in a roasting pan.
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Roast at 450°F for 20 minutes to develop a crust.
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Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:
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Rare: 120–125°F (about 12–14 minutes per pound)
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Medium-rare: 130–135°F
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Medium: 140–145°F
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Remove roast from oven, tent loosely with foil, and rest for 20–30 minutes before slicing.
Tips for Best Results
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Always use a meat thermometer for accuracy.
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Resting is essential to keep the meat juicy.
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Slice against the grain for the most tender pieces.