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Perfect Prime Rib Roast Recipe

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★★★★★

4.7 from 54 reviews

A classic Prime Rib recipe featuring a perfectly roasted beef prime rib seasoned with garlic, rosemary, thyme, salt, and pepper, delivering a tender and flavorful centerpiece ideal for any special occasion or holiday meal.

Ingredients

Scale

Beef and Seasoning

  • 5 pounds beef prime rib (if larger, double the spices/seasonings)
  • Sea salt (1 1/2 teaspoons for seasoning, plus extra to taste)
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 8 cloves garlic, minced
  • 1/4 cup olive oil

Optional Serving

  • Horseradish, for serving (optional)

Instructions

  1. Bring meat to room temperature: Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. This ensures even cooking and a better crust.
  2. Adjust oven racks: Lower or adjust your oven rack so the prime rib cooks in the center of the oven. Preheat the oven to 500°F (260°C) for the initial searing.
  3. Combine seasonings: In a bowl, mix together 1 1/2 teaspoons salt, freshly ground black pepper, chopped rosemary, thyme, minced garlic, and olive oil to form a flavorful rub.
  4. Prepare roast: Pat the roast dry with paper towels. Generously spoon the seasoning mixture over the entire surface, rubbing it well into all sides. Place a bone-in roast with the bones down in a roasting cast iron pan. If using a boneless roast, place it on a rack inside the pan to allow even heat circulation.
  5. Bake prime rib: Place the roast in the preheated oven at 500°F and roast for 15 minutes to develop a crust. Then reduce the temperature to 325°F (165°C) and continue roasting until the meat reaches your preferred doneness, checked by a meat thermometer: Rare at 120°F (about 10-12 minutes per pound), Medium Rare at 130°F (13-14 minutes per pound), Medium at 140°F (14-15 minutes per pound), or Medium Well at 150°F. Remember to remove the roast 5-10 degrees before the target temperature as it will continue to cook while resting.
  6. Rest the meat: Remove the roast from the oven and tent it loosely with foil. Allow it to rest undisturbed for 30 minutes. This resting period redistributes juices, making the meat moist and easier to carve.
  7. Carve and serve: Slice the prime rib against the grain into approximately 1/2 inch thick slices. Serve immediately with horseradish on the side if desired.

Notes

  • Allowing the meat to come to room temperature before cooking is essential for even cooking throughout the roast.
  • Use a reliable meat thermometer to achieve your desired doneness and avoid overcooking.
  • Resting the meat after roasting ensures juiciness and tender slices.
  • Adjust seasoning quantities proportionally for larger or smaller roasts.
  • For best results, use fresh herbs and freshly ground black pepper.
  • Bone-in prime rib roasts create more flavor and help retain moisture during cooking.

Keywords: prime rib, roast beef, holiday roast, garlic roast, beef rib roast, holiday dinner, roast beef recipe

Find it online: https://thefoodrecipe.com/perfect-prime-rib-roast-recipe/