Description
Michael Symon’s prime rib celebrates robust beef flavors with a perfect herb-seasoned crust. Slow-roasted to succulent perfection, this masterpiece promises a luxurious dining experience you’ll savor with every tender, richly seasoned slice.
Ingredients
Scale
Main Protein:
- 5 pounds (2.27 kilograms) beef prime rib*
Herbs and Seasonings:
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic, minced
- Sea salt
Cooking Components:
- ¼ cup (60 milliliters) olive oil
- Horseradish, for serving (optional)
Instructions
- Remove the prime rib from refrigeration and allow it to reach ambient temperature for approximately 60 minutes, ensuring uniform heat distribution during cooking.
- Position the oven rack precisely in the center and preheat to 500 degrees Fahrenheit (260 degrees Celsius) for optimal roasting conditions.
- Create a robust seasoning blend by thoroughly mixing kosher salt, freshly ground black pepper, finely chopped rosemary, crushed thyme leaves, minced garlic, and extra virgin olive oil.
- Meticulously pat the roast dry using paper towels to eliminate excess moisture, then massage the aromatic herb mixture comprehensively across all meat surfaces.
- Initiate roasting at high temperature (500 degrees Fahrenheit/260 degrees Celsius) for 15 minutes to develop a rich, caramelized exterior.
- Reduce oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and continue cooking until internal temperature reaches desired doneness.
- Monitor meat temperature precisely: rare (120°F/49°C), medium-rare (130°F/54°C), medium (140°F/60°C), and medium-well (150°F/66°C).
- Extract roast from oven 5-10 degrees below target temperature, acknowledging residual heat will continue cooking the meat.
- Loosely tent prime rib with aluminum foil and rest for 30 minutes, allowing juices to redistribute and ensuring maximum tenderness.
- Carve against the muscle grain, creating elegant ½-inch (1.27 centimeters) thick slices for enhanced texture and presentation.
Notes
- Meat Selection Matters: Choose a high-quality, well-marbled prime rib from a trusted butcher for the most succulent and flavorful roast.
- Trimming Wisdom: Carefully trim excess fat, leaving a thin layer to enhance moisture and rich beefy taste during roasting.
- Salt Science: Generously season with kosher salt at least an hour before cooking, allowing the meat to absorb flavors deeply and naturally.
- Temperature Transformation: Let the roast sit at room temperature for about an hour, promoting even cooking and optimal heat distribution.
- Herb Heaven: Create a robust herb rub using fresh rosemary, thyme, and garlic to elevate the meat’s natural richness and aroma.
- Drying Technique: Thoroughly pat the surface with paper towels to remove excess moisture, ensuring a perfect crispy exterior.
- Seasoning Strategy: Press herbs and spices firmly into the meat, creating a flavorful crust that seals in delicious juices.
- Resting Ritual: Cover the cooked roast loosely with foil and let it rest for 20-30 minutes, allowing juices to redistribute and meat to reach peak tenderness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 561
- Sugar: 0 g
- Sodium: 1200 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 54 g
- Cholesterol: 130 mg