Prime Rib
User Reviews
5
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Prep Time
40 mins
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Cook Time
2 hrs
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Rest
20 mins
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Total Time
3 hrs
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Servings
10
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Calories
466 kcal
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Course
Main Course, Dinner
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Cuisine
American
Prime Rib
Description
The Prime Rib roast is prepared by coating it with a mixture of softened butter blended with minced garlic, fresh rosemary, thyme, and black pepper, then allowing it to rest at room temperature with salt to enhance flavor and promote even cooking. The roasting begins with a high oven temperature of 500°F to quickly brown the exterior.
After 25 minutes, the oven is turned off but the roast remains inside for two hours with the door closed. This method slowly carries the internal temperature to the desired doneness while maintaining juiciness and tenderness. A meat thermometer with an external probe is recommended to monitor temperature accurately during this time.
Once removed, the roast rests covered loosely with foil to redistribute juices before carving. The accumulated pan drippings are the base for a gravy, made by adding flour and beef stock, providing a rich complement to the prime rib’s robust flavor. This approach yields a classic roasted beef centerpiece with herbaceous notes from the butter coating.
Ingredients
- 2 tablespoons salt
- 5 pounds ribeye roast trimmed, boneless
- 1 cup butter softened
- 7 cloves garlic minced
- 2 tablespoons rosemary finely chopped, fresh
- 2 tablespoons thyme finely chopped, fresh
- 1 tablespoon black pepper
- 2 tablespoons flour
- 2 cups beef stock 480 g
Instructions
- Place the roast in a roasting pan.
- Coat the prime rib with salt, and let it rest for at least 30 minutes. Make sure the roast is at room temperature before transferring it to the oven.
- Preheat the oven to 500°F.
- In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
- Spread the butter mixture evenly over the ribeye roast.
- Bake for 25 minutes.
- Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour. (Use a meat thermometer that has an external wire probe that allows you to see the temperature of the meat throughout the cooking process.)
- Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
- To make the gravy, heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
- Remove from the heat and strain out any clumps.
- Slice the prime rib and serve with gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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