Description
The Perfect Prime Rib recipe guides you to create a juicy, tender, and flavorful standing rib roast with a beautifully crusted exterior. Ideal for special occasions, this slow-roasted prime rib combines simple pantry ingredients and classic techniques to deliver restaurant-quality results that impress every time.
Ingredients
Scale
Primary Ingredients
- 4 to 6-pound Prime Rib Roast (Standing Rib Roast), well-marbled
- Coarse Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 4–6 Garlic Cloves, crushed
- Fresh Rosemary, chopped (about 2 tablespoons)
- Fresh Thyme, chopped (about 2 tablespoons)
- Olive Oil or Melted Butter (2-3 tablespoons)
Optional Variations
- Blend of dried herbs: oregano, sage, parsley (1-2 tablespoons each)
- Crushed red pepper flakes or smoked paprika (1 teaspoon)
- Dijon or whole-grain mustard (2 tablespoons)
- Lemon zest and garlic powder (for low sodium option)
Instructions
- Preparing the Roast: Remove the prime rib from the refrigerator at least one hour before cooking to bring it to room temperature. This ensures even cooking and avoids cold spots.
- Seasoning: Pat the roast dry with paper towels. Rub olive oil or melted butter all over the surface. Generously coat the roast with coarse sea salt, freshly ground black pepper, crushed garlic, and chopped rosemary and thyme. Ensure every inch is covered for maximum flavor.
- Preheat Your Oven: Preheat the oven to 450°F (230°C). This initial high heat step sears the outside, locking in juices and forming a delicious crust.
- Roasting: Place the roast fat-side up on a roasting pan fitted with a rack to allow even heat circulation. Roast at 450°F for 15-20 minutes. Then reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness: about 120°F for rare, 130°F for medium-rare. Use a meat thermometer for accuracy.
- Resting: Remove the roast from the oven and tent loosely with foil. Let it rest for 20-30 minutes to allow juices to redistribute, ensuring every slice remains juicy and tender.
- Carving: Using a sharp carving knife, slice the prime rib against the grain into approximately 1/2-inch thick slices. This thickness showcases the beautiful pink center and optimal texture.
Notes
- Use a meat thermometer to monitor internal temperature accurately and achieve the ideal doneness.
- For deeper flavor and a crisper crust, dry brine the roast by seasoning with salt and herbs the night before and refrigerate uncovered.
- Allow the roast to rest after cooking to prevent juice loss when slicing.
- Choose USDA Prime or Choice grade meat for superior marbling and tenderness.
- Do not skip the initial high-heat sear to lock in moisture and develop flavor.
- Trim excess fat carefully; leave a thin fat cap while removing thick slabs to avoid flare-ups and too much grease.
- Prep Time: 1 hour (to bring roast to room temperature) plus any dry brining time if applied
- Cook Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes (depending on roast size and desired doneness)
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz (approximately one slice)
- Calories: 450
- Sugar: 0g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 120mg
Keywords: prime rib, standing rib roast, roast beef, holiday roast, garlic, rosemary, thyme, juicy roast, tender beef, restaurant-quality, special occasion
