Prime Rib
User Reviews
5
Prime Rib
Description
This prime rib preparation begins by bringing the roast to room temperature for even cooking. A fresh herb paste of garlic, rosemary, thyme, olive oil, and softened butter is mixed and spread in a thin, uniform layer over the surface of the meat. The roast is seasoned generously with salt and freshly ground black pepper prior to applying the herb butter.
The initial high oven temperature quickly sears the outside, developing a flavorful crust and locking in juices. The temperature is then lowered to gently cook the roast to medium rare, monitored by a thermometer for doneness, ensuring a tender and moist interior. Resting the roast covered loosely with foil for 30 minutes after roasting allows juices to redistribute, making carving easier and the meat juicier.
This prime rib is suited for special occasions or hearty meals. It pairs well with horseradish sauce or au jus and traditional sides. Carving off the bone before slicing simplifies serving.
Ingredients
- 6 pound standing rib roast
- 3 cloves garlic minced, fresh
- 6 prigs rosemary stems removed, about 1 tablespoon chopped, fresh
- 10 prigs thyme about 1 tablespoon chopped, fresh leaves
- 4 tablespoons olive oil
- 4 tablespoons butter very soft
- 2 tablespoons kosher salt or 1 tablespoon table salt
- 1 tablespoon black pepper ground
Instructions
- Remove standing rib roast from refrigerator and bring to room temperature, 2-3 hours.
- Preheat oven to 450 degrees F.
- Chop garlic, rosemary and thyme together until finely minced.
- Stir garlic and herbs together with olive oil and butter to create a paste.
- Sprinkle salt and pepper all over roast. (You may need more or less salt and pepper, depending how large your roast is.)
- Spread garlic and herb butter all over roast in a thin, even layer.
- Bake 15 minutes at 450 degrees. Then reduce oven temperature to 325 degrees F and cook 15-20 minutes per pound for medium rare. Use a thermometer to check for desired doneness.
- Remove from oven, cover prime rib with foil gently for 30 minutes to rest.
- Carve off the bone and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1131 kcal
% Daily Value*
| Calories | 1131kcal | 57% |
| Carbohydrates | 1g | 0% |
| Protein | 46g | 92% |
| Fat | 103g | 158% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 221mg | 74% |
| Sodium | 1946mg | 81% |
| Potassium | 774mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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