Classic Roasted Prime Rib
This prime rib recipe involves seasoning a marbled beef roast with salt, pepper, and garlic, then roasting it slowly to achieve a tender, juicy interior with a beautifully browned crust. The process emphasizes patience and careful temperature control, resulting in a stunning centerpiece with rich beef flavor and a succulent, eye-catching appearance.
Equipment
- Roasting pan with rack
- Instant Read Thermometer
- Sharp carving knife
- Aluminum foil
Ingredients
- 4-5 pounds prime rib roast marbled, preferably bone-in
- 2 tablespoons sea salt flakes for finishing
- 1 tablespoon coarse black pepper freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons olive oil or softened butter to help seasonings adhere
- 2 sprigs fresh rosemary optional, chopped
- 2 sprigs fresh thyme optional, chopped
Instructions
- Remove the prime rib from the fridge and let it sit at room temperature for about 2 hours to promote even cooking.
- Preheat your oven to 220°C (430°F) to start with a hot oven that creates a nice crust.
- Mix the olive oil or softened butter with the garlic powder, chopped rosemary, and thyme to create a fragrant herb paste.
- Rub the herb mixture generously all over the surface of the roast, pressing it into the meat to coat evenly.
- Place the roast on a rack in a roasting pan, fat side up, ensuring even heat circulation.
- Roast the meat in the preheated oven for 20 minutes to develop a flavorful crust.
- Lower the oven temperature to 160°C (320°F) and continue roasting for about 15 minutes per pound, or until a thermometer inserted into the center reads 52°C (125°F) for rare doneness.
- Once the target temperature is reached, remove the roast from the oven and tent loosely with aluminum foil to rest for at least 20 minutes, allowing juices to redistribute.
- Transfer the roast to a cutting board and use a sharp carving knife to slice against the grain, revealing tender, juicy interior with a crispy crust.
- Finish by sprinkling sea salt flakes over the sliced meat and serve immediately with your favorite sides and horseradish or gravy for added flavor.
Notes
Ensure the roast rests sufficiently before carving to keep it juicy. Adjust cooking times based on the size of your roast and your oven's performance. Use a reliable meat thermometer for perfect results every time.