Prime Rib Roast
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
1 hr 30 mins
-
Resting Time
20 mins
-
Total Time
1 hr 40 mins
-
Servings
10
-
Calories
799 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Prime Rib Roast
Description
The Prime Rib Roast recipe centers on a 5-pound cut of beef elaborately coated in a seasoned compound butter combining chili powder, cumin, fresh thyme and rosemary, garlic, salt, and black pepper. Before roasting, the beef is brought to room temperature and patted dry to ensure an even crust forms. It is first roasted at a high heat (450°F) to lock in moisture and create a crust, then the temperature is lowered (325°F) to cook the meat to medium rare or preferred doneness, monitored by a meat thermometer. Onion, garlic, and fresh herbs placed beneath the roast add aroma and flavor during roasting.
The texture is tender and juicy inside with a flavorful browned exterior from the herb butter. The pan drippings combined with red wine and beef broth are thickened into a rich gravy enhancing the meal. This roast is ideal for special dinners and served sliced with the gravy alongside, complemented by side dishes like roasted vegetables or potatoes.
The recipe emphasizes the importance of patting the roast dry and bringing it to room temperature for even cooking and a better crust. Using an instant-read thermometer ensures precise doneness. The herb butter and aromatics help infuse layers of flavor and moisture into the roast throughout the slow cooking process, resulting in a classic and hearty prime rib.
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 black pepper or to taste
- 5 pounds prime rib
Prime Rib Roast
- 2 medium onion quartered
- 5 cloves garlic peeled
- 4 prigs thyme
- 2 prigs rosemary
Gravy
- 1 cup red wine dry
- 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.
Notes
- Patting the roast dry before applying compound butter is crucial to develop a good crust on the meat.
- Allow the roast to come to room temperature for an hour or two before cooking to promote even roasting.
- Use an instant-read meat thermometer for accurate doneness; medium rare is achieved at 130°F internal temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
