Prime Rib Roast
User Reviews
5.0
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Additional Time
30 mins
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Total Time
2 hrs 15 mins
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Servings
6
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Calories
880 kcal
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Course
Main Course
Prime Rib Roast
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Prime rib roast is a classic and popular main dish for American or western cuisine. People love to make prime rib roast besides turkey, ham, chicken or duck during holiday seasons like Thanksgiving, Christmas, other holidays or gatherings.
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Ingredients
- 3.89 pounds prime rib roast (New York beef rib roast)
- 2 tablespoons vegetable oil
Seasoning:
- ½ tablespoon garlic powder
- ½ tablespoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh Rosemary
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
- Mix the seasoning in a bowl and rub the seasoning on the rib roast for 45 minutes before cooking or overnight with the best result. (15-30 minutes before cooking is ok if you are running out of time.)
- I like to use fresh rosemary for the prime rib roast. Dried rosemary is ok if you cannot find any fresh rosemary. Or, use other herbs you like for seasoning.
- This oven prime rib roast recipe, I use a cast iron skillet and oven. But, you don't have to use the cast iron skillet because the bigger the roast won't fit into it. You can use a baking sheet and wrap with a foil. If the roast is too big and cannot seal the top and bottom, it is ok.
- Temperature and timing is very important in order to make a perfect medium rare to medium prime rib.
- I have cooked prime rib many times throughout the years. From my experiences the smaller rib roast is better to handle and faster to cook and have consistent results using this skillet and oven method.
- I like to use rib roast from 3.7-4.20 pounds. If you need to cook more to feed the family, I suggest buying a bigger rib roast.
- My calculation is around 8-10 minutes per pound of baking at 420 F.
- The bigger the roast, I will go with low minutes as the estimate.
- Preheat oven 420 F. Heat up the skillet, add oil and seal with sides of the rib roast. Starting from the top fatty part. Lastly, place the bone part on the skillet and bake at 420 F for 31 minutes. Then, turn off the oven. Leave the rib roast in the oven for 55 minutes. And, please don’t open the oven door! This is very important. The heat in the oven is still slowly cooking the rib roast. If you open the oven door it may not have the same result and the roast is not cooked through.
- The time of baking can adjust depending on the size of the rib roast. However, as I mentioned before, I like to use 3.7-4.20 pounds rib roast, the baking time is around 30-45 minutes at 420F. Then, turn off the oven, don’t open the oven door and leave the rib roast in for 45-70 minutes. Depending on what 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.
- For 3.7- 4.20 pounds of rib roast, I usually bake it at 420F for 30-45 minutes, turn off the oven, don’t open the oven door and leave it inside for 55 minutes. It is a perfect medium rare.
- For example if you have a prime rib roast 5.59 pounds, I will do it 5.59 x 10 minutes = 55.9 minutes. So, bake it at 420 F for 55.9 minutes. Then, turn off the oven and do not open it and wait for 55 minutes. It will be medium rare.
- If you have a rib roast from a freezer, please thaw it completely before marinating, cooking and using this method. If not, it will not cook through and still be raw inside.
- After leaving the rib roast in the oven for 55 minutes, take it out and wrap with a foil and let it sit for 15 minutes before cutting it.
Nutrition Information
Show Details
Calories
880kcal
(44%)
Carbohydrates
1g
(0%)
Protein
40g
(80%)
Fat
78g
(120%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
3g
Monounsaturated Fat
34g
Cholesterol
178mg
(59%)
Sodium
520mg
(22%)
Potassium
667mg
(19%)
Fiber
0.2g
(1%)
Sugar
0.03g
(0%)
Vitamin A
14IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
27mg
(3%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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