Prime Rib
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Additional Time
30 mins
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Total Time
2 hrs 20 mins
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Servings
8 servings
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Calories
879 kcal
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Course
Main Course
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Cuisine
American
Prime Rib
Description
The Prime Rib recipe outlines preparing a 5 to 7-pound rib roast with aromatic seasonings including garlic, rosemary, thyme, kosher salt, and black pepper. The bones are either removed by the butcher or cut off and then tied back to the roast to act as a natural roasting rack and to maintain the presentation. Scoring the fat helps render it evenly and enhances crust formation.
The roasting begins at a high temperature to create a browned crust, then the oven temperature is lowered to continue cooking the meat to the preferred internal temperature, measured with a thermometer. Cooking times vary by weight and desired doneness, from rare to medium. Resting after roasting allows juices to redistribute.
Prime rib is an elegant roast known for its tenderness and rich beef flavor. It is well-suited for special occasions and dinner presentations where slices can be served with sides or sauces.
Using kosher salt is preferred for seasoning; if substituting table salt, reduce the amount. Bone-in roasts benefit from the twine tying technique to keep the bones secure. Leftovers should be stored in an airtight container and consume within 3 to 4 days for food safety and quality.
Ingredients
- 5 to 7 pounds prime rib (3 ribs)
- 2 tablespoons vegetable oil or olive oil
- 4 cloves garlic minced
- 2 teaspoons kosher salt *
- 1 tablespoon rosemary or 1 teaspoon dried rosemary, crushed, chopped, fresh
- 1 ½ teaspoons thyme or ½ teaspoon dried thyme leaves, fresh leaves
- ¾ teaspoon black pepper
Instructions
- Remove the roast from the refrigerator and let it rest at room temperature for 2 hours before cooking.
- If your prime rib has the ribs (bones) attached, place it on a cutting board, bone side up. Using a sharp knife, cut along the bones to remove them from the meat, keeping the cut as close to the bones as possible.
- Set the roast on top of the bones where it was cut from and use kitchen twine to tie the bones securely to the roast, ensuring they are snug against the meat. Use a large knife to score the fat slightly at 1-inch intervals, about ⅛-inch deep.
- Preheat the oven to 475°F.
- In a small bowl, combine the oil, garlic, salt, rosemary, thyme, and black pepper. Mix well.
- Pat the roast dry with paper towels and cover evenly with seasoning mix. Place roast fat-side up in a large roasting pan with the bones acting as a rack. If your prime rib is boneless, set it on a rack. Insert a digital meat thermometer into the center of the meat, away from the bone.
- Place the roasting pan in the oven and cook the prime rib uncovered for 15 minutes at 475°F. Without removing the roast or opening the oven, reduce the oven temperature to 300°F and continue cooking until the roast reaches an internal temperature of 120°F. (*See notes for cooking times.)
- Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 to 30 minutes or until the temperature reaches 125 to 130°F for medium rare. *see notes for cook times and desired doneness
- Once rested, use kitchen scissors to cut the twine. Remove the roast from the bones and place it on a cutting board. Using a sharp knife, cut the roast into ¾-inch slices.
Notes
- Ask your butcher to remove bones and tie them back onto the roast, or do so yourself to ensure even roasting.
- Use kosher salt; if substituting table salt, reduce quantity to 1½ teaspoons to avoid oversalting.
- Cook times after the initial high-heat roast vary by desired doneness and roast weight; use a meat thermometer for accuracy.
- Rest the roast after cooking to allow juices to redistribute before carving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879 | 44% |
| Carbohydrates | 1g | 0% |
| Protein | 39g | 78% |
| Fat | 79g | 122% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 171mg | 57% |
| Sodium | 708mg | 30% |
| Potassium | 637mg | 14% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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