Prime Rib Roast
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Additional Time
30 mins
-
Total Time
2 hrs 15 mins
-
Servings
6
-
Calories
880 kcal
-
Course
Main Course
Prime Rib Roast
Description
The key to this Prime Rib Roast is a flavorful herb and spice blend rubbed thoroughly over the meat and allowed to marinate for at least 45 minutes or overnight to enhance taste. Fresh rosemary adds aromatic depth while garlic powder and parsley provide savory notes balanced by salt and pepper.
The searing step on all sides, including the fatty and bone parts, in a hot skillet forms a golden crust that locks in juices. Baking at 420°F for approximately 31 minutes (based on a 3.89-pound roast) then turning off the oven and leaving the roast inside without opening the door lets residual heat continue cooking gently, ensuring an evenly cooked interior without overcooking.
After removing, resting the roast wrapped in foil for 15 minutes allows juices to redistribute, resulting in moist, tender slices. This method produces consistent medium rare doneness for a roast in the 3.7 to 4.2-pound range.
For larger roasts, adjust baking time by roughly 8-10 minutes per pound and maintain the resting period. Use fresh rosemary when possible, but dried can substitute. Complete thawing before cooking is essential for even heat penetration.
Ingredients
- 3.89 pounds prime rib roast (New York beef rib roast)
- 2 tablespoons vegetable oil
Seasoning:
- ½ tablespoon garlic powder
- ½ tablespoon parsley dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon rosemary fresh
Instructions
- Put ½ tablespoon of garlic powder, ½ tablespoon of dried parsley, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 tablespoon of fresh rosemary into a bowl.
- Mix the seasoning well.
- Rub the seasoning on the rib roast each side. ( This is a New York beef rib roast 3.89 pounds.) Let it marinate for 45 minutes before cooking or overnight. (15-30 minutes before cooking is ok if you are running out of time.)
- Pour 2 tablespoons of vegetable oil into the cast iron skillet and turn on fire medium high. Preheat the oven at 420 F.
- When the skillet is hot, seal each side of the marinated rib roast. Starting from the top fatty part for 1-2 minutes.
- Then flip the sides for 30 seconds to a minute.
- After that, seal the bone part.
- Then, bake the rib roast at 420 F for 31 minutes. After, turn off the oven. Do not open the oven door. Leave the rib roast inside for 55 minutes. It is a very important step! The time is based on the 3.89 pounds of rib roast. It is a perfect medium rare. (My calculation is around 8-10 minutes per pound of baking. Also, you can leave it in the oven for 55 minutes to have a medium rib roast. Depending on if you want a medium rare or medium rib roast. You can adjust the cooking time and the time leaving the rib roast in the oven. This oven prime rib roast recipe is just a guide for you.)
- After leaving the rib roast in the oven for 55 minutes, take it out and cover with a foil. Let it sit for 15 minutes before slicing it.
Notes
- Marinate the rib roast with the seasoning mix for 45 minutes to overnight; minimum 15-30 minutes if short on time.
- Fresh rosemary is preferred for optimal flavor; dried rosemary can be used as a substitute.
- Sear all sides of the roast in a hot cast iron skillet before baking for better crust formation.
- Bake at 420°F for about 30-45 minutes depending on roast weight (8-10 minutes per pound), then turn off oven and let roast remain inside for 55 minutes without opening door.
- Allow the roast to rest wrapped in foil for 15 minutes after baking for juice redistribution.
- Thaw frozen roasts completely before marinating and cooking to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Calories | 880kcal | 44% |
| Carbohydrates | 1g | 0% |
| Protein | 40g | 80% |
| Fat | 78g | 120% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 34g | 170% |
| Cholesterol | 178mg | 59% |
| Sodium | 520mg | 22% |
| Potassium | 667mg | 14% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
