Description
Master the art of Prime Rib with this easy, foolproof guide to juicy, tender, and flavorful roast beef. Perfect for special occasions or impressive dinners, this recipe ensures a beautiful crust, succulent pink center, and rich, savory flavor using simple seasonings and straightforward steps.
Ingredients
Scale
Main Ingredients
- 4 to 8 pounds Prime Rib Roast, bone-in, well-marbled
- 2 to 3 tablespoons Kosher Salt
- 1 to 2 tablespoons Freshly Ground Black Pepper
- 4 to 6 Garlic Cloves, smashed or minced
- 2 to 3 sprigs Fresh Rosemary
- 2 to 3 sprigs Fresh Thyme
- 2 to 3 tablespoons Olive Oil or softened Butter
Optional Variations and Additions
- Chopped Parsley (for herb crust)
- Crushed Red Pepper Flakes or Cayenne (for spicy variant)
- Smoked Paprika (for smoky flavor)
- Garlic Butter (for garlic butter prime rib)
- Salt Substitute (for low-sodium option)
Instructions
- Preparing the Roast: Remove your Prime Rib from the fridge at least one hour before cooking to bring it to room temperature, ensuring even roasting. Pat the surface dry with paper towels, then rub the entire roast with olive oil or softened butter to help the seasoning adhere.
- Seasoning: Liberally sprinkle kosher salt and freshly ground black pepper all over the roast, including the ends. Add minced garlic and fresh rosemary and thyme, pressing them gently into the meat for an aromatic infusion.
- Preheat the Oven: Set your oven to a high temperature of 450°F (232°C) to start. This initial blast of heat forms a beautiful crust on the outside. Place the roast on a rack inside a roasting pan for even air circulation.
- Roast at High Heat: Insert the roast into the oven and cook for 15 to 20 minutes. This step creates a deep golden-brown exterior that locks in juices.
- Lower the Temperature and Continue Roasting: Reduce oven temperature to 325°F (163°C), then continue roasting until your desired internal temperature is reached—typically around 120°F (49°C) for rare, 130°F (54°C) for medium-rare, checking with a meat thermometer.
- Rest the Meat: Remove the Prime Rib from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes before carving. This crucial step allows juices to redistribute throughout the meat, making every slice tender and juicy.
- Carve and Serve: Slice your Prime Rib across the grain into beautiful, thick pieces and serve alongside your favorite accompaniments for a stunning meal.
Notes
- Use a meat thermometer: Accurate temperature reading is key to avoiding overcooked or undercooked meat.
- Resting is essential: Never skip resting, as it ensures juicy, tender slices instead of dry meat.
- Dry-aging effect: For a deeper flavor, season the roast and refrigerate uncovered overnight to dry out the surface.
- Use a roasting rack: Elevate the roast above the pan for even heat circulation and a crisp crust on all sides.
- Save drippings for au jus: Use the pan drippings to make a rich, flavorful sauce to serve alongside your Prime Rib.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes to 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz (170 g)
- Calories: 450
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: prime rib, roast beef, standing rib roast, holiday roast, beef roast, festive dinner
