Roast Prime Rib
This dish features a succulent prime rib roast that is cooked using a slow roasting method to achieve an evenly done interior with a flavorful crust. Main ingredients include seasoned beef, garlic, and herbs, resulting in a tender, juicy final texture with a hearty appearance. The result is a beautifully browned roast with a crusty exterior and pink, juicy interior.
Equipment
- Roasting Pan
- Meat thermometer
Ingredients
- 4-5 pounds prime rib roast preferably with bone-in for flavor
- 4 cloves garlic minced
- 2 tablespoons olive oil for rubbing
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon black pepper freshly ground
- 1 teaspoon salt kosher preferred
Instructions
- Preheat your oven to 250°F (120°C). Use a paper towel to pat the prime rib dry and set it on a roasting pan. Mix minced garlic, olive oil, chopped rosemary, black pepper, and salt to create a fragrant rub.
- Rub the seasoning mixture all over the surface of the beef, pressing gently to adhere and ensure even coverage. Let it sit at room temperature for 30 minutes to help the flavors penetrate.
- Place the seasoned prime rib on the oven rack and insert a meat thermometer into the thickest part of the roast. Roast slowly in the preheated oven until the internal temperature reaches 125°F (52°C) for medium rare, about 1.5 to 2 hours.
- Once the desired temperature is reached, remove the roast from the oven, tent loosely with foil, and let it rest for at least 20 minutes. The resting period allows the juices to redistribute and the internal temp to rise slightly.
- Carve the rested prime rib into slices showing a rosy, tender interior. Notice the crusty, seasoned exterior and the juicy, pink center.
- Serve the slices hot with your favorite side dishes and enjoy the rich, flavorful experience of a perfectly cooked prime rib.
