The Best Prime Rib Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Additional Time
15 mins
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Total Time
2 hrs
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Servings
6 People
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Calories
81 kcal
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Course
Main Course
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Cuisine
American
The Best Prime Rib Recipe
Description
This prime rib recipe involves carefully applying softened butter across the entire roast, then seasoning it with a mixture of garlic, freshly cracked black pepper, salt, and fresh chopped herbs including parsley, rosemary, and thyme. The butter and herb crust adds flavor and helps develop a savory crust during roasting.
The cooking method begins with a high heat roast at 450°F to sear the exterior for 20 minutes, followed by a reduction to 325°F until the roast reaches medium-rare doneness (130-135°F internal temperature). Using a rack or foil balls elevates the roast for even heat circulation, and adding water to the roasting pan prevents burning of drippings and adds moisture to the oven environment.
Letting the roast rest after cooking allows juices to redistribute, enhancing tenderness and flavor. The drippings can be reserved for making au jus or gravy to accompany the prime rib, adding richness to the meal experience.
Using a meat thermometer ensures precise doneness, and seasoning generously builds a robust flavor crust. The detailed resting and checking steps contribute to a consistent prime rib roast.
Ingredients
- 3-4 bone prime rib roast boned and tied
- 4 tablespoons butter softened
- ¼ cup garlic minced
- 2 teaspoons black pepper freshly cracked
- 2 teaspoons salt high quality
- 2 tablespoons parsley fresh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 3 cups water for roasting pan
Instructions
- Remove prime rib roast from refrigerator and let come to room temperature for about 20 minutes. Leave the roast tied together.
- Preheat oven to 450º F.
- Spread butter over the entire prime rib roast.
- Rub garlic, pepper, salt, and herbs over entire roast, pressing it into the butter.
- Place prime rib roast in a rack set over a roasting pan. You can use 3 balls of foil to elevate the roast in the pan if you don't have a rack.
- Pour 2 cups of the water in the bottom of the roasting pan, being careful not to pour any on the roast. This is just to keep the fats from burning in the bottom of the roasting pan and provide some moisture in the oven.
- Roast at 450º for 20 minutes.
- Reduce the oven temperature to 325º F and continue to roast until medium-rare (130-135ºF), about 1.5 hours (about 20 minutes per pound).
- Check the water in the roasting pan and the temperature of the prime rib roast after about 1-hour, adding more water if necessary.
- Remove the prime rib roast from the oven and let it rest for 15-20 minutes before slicing and serving.
- Cut and remove the strings and slice the prime rib, or remove the bottom bones (they will just slide off) if you want to serve thinner slices.
Notes
- Let the roast rest for 20-30 minutes after cooking to redistribute juices for tenderness.
- Use a meat thermometer to reach your preferred doneness: 120-125°F for rare, 130-135°F for medium-rare, and 140-145°F for medium.
- Season the roast thoroughly with salt, pepper, and fresh herbs to develop a flavorful crust.
- Save roasting pan drippings to make au jus or gravy to complement the prime rib.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 2g | 1% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 850mg | 35% |
| Potassium | 46mg | 1% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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