Description
Prime rib roast celebrates classic American holiday dining with succulent, herb-crusted beef that melts in your mouth. Perfected through generations of home cooks, this recipe promises a luxurious centerpiece you’ll savor from first slice to final, delectable bite.
Ingredients
Scale
Proteins:
- 5 pounds (2.27 kg) beef prime rib*
Herbs and Spices:
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic, minced
- Sea salt
Cooking and Serving Ingredients:
- ¼ cup (60 ml) olive oil
- Horseradish, for serving (optional)
Instructions
- Remove the prime rib from the refrigerator approximately 1 hour before cooking, allowing it to reach room temperature. Loosely cover with plastic wrap and generously season all exterior surfaces with kosher salt to enhance flavor absorption and promote even cooking.
- Adjust the oven rack to the center position, ensuring optimal heat circulation. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius) for initial high-temperature searing.
- Create a robust seasoning blend by combining finely ground black pepper, minced garlic, chopped fresh rosemary, crumbled dried thyme, and extra virgin olive oil into a fragrant herbaceous mixture.
- Thoroughly pat the prime rib roast dry using paper towels to remove excess moisture. Massage the prepared herb-oil blend comprehensively across every surface, ensuring complete coverage.
- Position the bone-in roast in a heavy cast iron skillet with bone-side facing downward. For boneless cuts, place on a sturdy roasting rack inside the pan to promote consistent heat distribution.
- Roast at high temperature for 15 minutes to develop a beautiful caramelized exterior. Reduce oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) for continued slow cooking.
- Monitor internal meat temperature using a reliable digital meat thermometer. For rare doneness, aim for 120-125 degrees Fahrenheit (49-52 degrees Celsius), approximately 10-12 minutes per pound. Medium-rare requires 130-135 degrees Fahrenheit (54-57 degrees Celsius), about 13-14 minutes per pound.
- Remove the roast when internal temperature is 5-10 degrees below desired doneness, recognizing residual heat will continue cooking the meat during resting period.
- Tent the roast loosely with aluminum foil and allow it to rest undisturbed for 30 minutes. This crucial step allows meat juices to redistribute, ensuring maximum tenderness and flavor.
- Slice the prime rib perpendicular to the grain into elegant ½-inch thick portions. Optionally, serve with complementary condiments like whole grain mustard or horseradish sauce.
Notes
- Resting meat allows inner juices to redistribute, ensuring each slice remains succulent and tender.
- Fresh herbs like rosemary and thyme deliver more vibrant, intense flavors compared to dried alternatives.
- Monitoring internal temperature prevents overcooking, maintaining the roast’s moisture and preventing dryness.
- Seasoning sparingly with sea salt highlights the meat’s natural richness without overwhelming its delicate taste.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg