Roasted Prime Rib recipe
4-6
10
minutes20
minutes400-500
kcalLet’s face it, there’s nothing quite as impressive (or delicious) as a perfectly cooked prime rib roast. This recipe will transform you into a holiday hero, or simply elevate a Sunday dinner to new heights.
pen_spark
Ingredients
A glorious bone-in prime rib roast (around 4-5 pounds) – the bigger the roast, the more leftovers for epic sandwiches
Kosher salt and freshly ground black pepper – for that essential savory base.
Olive oil – to create a fragrant herb rub (optional, but highly recommended).
Fresh rosemary and thyme sprigs – because fresh herbs are the best kind of magic.
A few garlic cloves (optional) – for an extra depth of flavor.
Large cast iron skillet – to get that beautiful sear.
Roasting pan – to cradle your meaty masterpiece.
Meat thermometer – for ultimate doneness control (no dry prime rib nightmares here!)
Let’s Get Cooking:
pen_spark
- Befriend the Meat: Take that gorgeous prime rib out of the fridge 2-3 hours before you plan to cook. This “tempering” lets it reach room temperature, ensuring even cooking.
- Spice Things Up: Pat the roast dry with paper towels, then get generous with the kosher salt and black pepper. Don’t be shy – season all sides!
- Herb Heaven (Optional): Feeling fancy? Combine olive oil, roughly chopped rosemary needles, thyme leaves, and minced garlic (if using) in a bowl. Massage this fragrant mixture all over the seasoned roast.
- Searing for Flavor (Optional): Crank your oven to 500°F (260°C). Heat up your trusty cast iron skillet over high heat. Sear the roast on all sides for a delicious browned crust (think 2-3 minutes per side). This step is optional, but it adds a whole new level of flavor.
- Roasting to Perfection: Transfer the seasoned roast (fat side up!) to a roasting pan. Pop in that meat thermometer, making sure it’s in the thickest part of the meat but not touching the bone. Roast for 15 minutes at that high heat (500°F/260°C).
- The Low and Slow: Now, here’s the magic: reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness:
Rare: 120°F (49°C) – for the true meat connoisseurs who love it practically mooing.
Medium-Rare: 130°F (54°C) – the perfect balance of juicy and cooked through, most people’s happy place.
Medium: 140°F (60°C) – for those who prefer their meat a bit firmer.
Medium-Well: 150°F (66°C) – on the verge of well done, but still delicious.
Remember: Cooking times can vary depending on the thickness of your roast. The meat thermometer is your best friend here!
- Rest Assured: Once that internal temperature hits your target, take the roast out of the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, giving you the most tender and flavorful slices possible. Patience is a virtue, my friend!
- Carving Glory: Now for the grand finale! Carve the rested prime rib against the grain into thin slices. Plate it up with your favorite sides (think roasted veggies, creamy mashed potatoes, or Yorkshire pudding for a true British touch) and prepare to be showered with compliments.
Notes
- Want an even richer flavor for your herb rub? Swap the olive oil for melted butter.
- If your roast is a little lacking in the fat department, tie some kitchen twine around the exterior fat cap. This helps baste the meat as it cooks.
- Craving a flavorful gravy? After removing the meat, tilt the roasting pan and spoon out the drippings into a fat separator. Discard any fat, and use those delicious juices to create a gravy that will leave everyone begging for seconds.
This recipe is sure to become your go-to for special occasions or simply a night of pure indulgence. So grab your prime rib, crank up the oven, and get ready to experience roasted prime rib perfection!