Prime Rib Recipe
Ingredients
- 5 pounds beef prime rib*
- Sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 cloves garlic
- 1/4 cup olive oil
- horseradish
Directions
- 1
Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature.
- 2
Adjust oven racks: When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
- 3
Combine seasonings: In the meantime, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
- 4
Prepare roast: Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting cast iron pan. Place a boneless roast on a rack inside the pan.
- 5
Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness. Use a meat thermometer to check the temperature of the meat:Rare: 120 degrees F (about 10-12 min/pound). Medium Rare: 130 degrees F (about 13-14 min/pound)Medium: 140 degrees F (about 14-15 min/pound)Medium Well:150 degrees FImportant: The meat will continue to cook as it rests out of the oven so remove it from the oven 5-10 degrees before it reaches your optimal temperature.)
- 6
Rest: Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
- 7
Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.
Prime Rib Recipe
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About this Recipe
Elevate your next special occasion with a show-stopping slow roasted Prime Rib recipe that promises to impress. This ultimate garlic and herb prime rib is surprisingly straightforward to master, delivering a perfectly tender, juicy roast with a beautiful, flavorful crust. Whether you choose a boneless prime rib or a grand bone-in prime rib, our step-by-step instructions and expert prime rib tips will guide you to culinary success.
Our recipe champions the natural richness of the beef, enhanced by a simple yet potent rub of fresh rosemary, thyme, garlic, sea salt, and freshly ground black pepper, all bound with a touch of olive oil. This aromatic blend infuses every bite with incredible flavor as it slow roasts to perfection. The key to a truly perfect prime rib lies in a careful, slow cooking process that ensures even doneness and maximises tenderness, transforming a simple cut of beef into an unforgettable centerpiece.
Tips for a Perfect Prime Rib:
- Bone-In vs. Boneless: Bone-in prime rib often has more flavor and cooks slightly slower due to the insulating bones, while boneless is generally easier to carve. Both are magnificent choices.
- Temperature is Key: Using a reliable meat thermometer is crucial for achieving your desired doneness. Aim for 120-125°F for rare, 130-135°F for medium-rare, remembering it will continue to cook while resting.
- Resting Time: Don't skip resting the roast for at least 20-30 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring a tender, moist result.
- Serving Suggestions: Serve generous slices of this magnificent roasted beef with a dollop of classic horseradish sauce for a delightful piquant contrast. Pair it with creamy mashed potatoes, roasted root vegetables, or a crisp green salad for a truly memorable meal.