Prime Rib Roast
User Reviews
4.5
1,374 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Resting Time
20 mins
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Total Time
1 hr 40 mins
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Servings
10
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Calories
799 kcal
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Course
Main Course, Dinner
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Cuisine
American
Prime Rib Roast
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This Prime Rib Roast is cooked to a perfect medium rare, and smothered in a compound butter spiced with chili powder, cumin, fresh herbs, and garlic. This feast is fit for any holiday or special occasion.
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Ingredients
Compound Butter
- 8 tablespoons butter unsalted, room temperature (1/2 cup or 1 stick)
- 2 teaspoons chili powder I used a mild chili powder
- 1 teaspoon cumin ground
- 1 tablespoon thyme chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 5 pounds prime rib
Prime Rib Roast
- 2 medium onions quartered
- 5 cloves garlic peeled
- 4 prigs thyme
- 2 prigs rosemary
Gravy
- 1 cup dry red wine
- 1 cup beef broth low sodium
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Using paper towels, pat the roast completely dry.
- Preheat your oven to 450°F for at least 30 minutes, while the prime rib comes to room temperature.
- In a bowl mix the butter with the chili powder, cumin, thyme, rosemary, garlic, salt, and pepper until well combined.
- With either a spatula or your hands, spread the compound butter mixture over the entire roast.
- Place the onions, garlic, thyme and rosemary in a large skillet that will fit your roast. If you don't have a large enough skillet, use a roasting pan. Place the roast over the onions in the skillet.
- Cook the roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F. Continue to cook the roast until your meat thermometer reads 120°F. Estimate about 15 minutes of cooking time per pound of prime rib.
- Once the thermometer hits 120°F, remove the roast from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F for a perfect medium-rare prime rib.
- Slice and serve with gravy over mashed potatoes.
Gravy
- While to roast is resting, place the skillet with the onions, garlic and herbs over medium high heat. Add the red wine and beef broth and bring to a boil. Lower the heat and simmer for about 5 minutes. The sauce should reduce a bit.
- Mix the 1 tablespoon of cornstarch with 2 tablespoons of water and to the skillet. Whisk it and continue to cook for a few more minutes. The sauce should thicken. Use more cornstarch if wanting a thicker gravy.
- Strain into a bowl, then pour it into a gravy boat.
Equipments used:
Notes
- It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
- Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
- Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).
- Pat the roast dry. It’s important to pat the roast dry with paper towels before adding the compound butter. Doing so creates a better crust on the meat as it cooks.
- Room temperature meat. Give the roast a few hours to come to room temperature before you begin the recipe. This is important for even cooking.
- Temp the roast. Use an instant-read digital meat thermometer to check the doneness of the prime rib. This is the best way to ensure it’s cooked to your liking. For medium rare the internal temperature will be 130°F (54.5°C).
Nutrition Information
Show Details
Serving
1serving
Calories
799kcal
(40%)
Carbohydrates
5g
(2%)
Protein
31g
(62%)
Fat
69g
(106%)
Saturated Fat
31g
(155%)
Cholesterol
161mg
(54%)
Sodium
389mg
(16%)
Potassium
609mg
(17%)
Sugar
1g
(2%)
Vitamin A
505IU
(10%)
Vitamin C
4.4mg
(5%)
Calcium
42mg
(4%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 799kcal | 40% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 69g | 106% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 161mg | 54% |
| Sodium | 389mg | 16% |
| Potassium | 609mg | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 42mg | 4% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
1,374 reviews
Excellent
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