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Perfect Prime Rib

A perfectly cooked prime rib is a show-stopping centerpiece for any special occasion. With its tender, juicy interior and beautifully seasoned crust, this dish delivers a rich and savory flavor that is truly unforgettable. The secret to achieving perfection lies in simple seasonings and precise cooking techniques to ensure every bite is succulent and flavorful.

This prime rib recipe is surprisingly easy to make, requiring minimal prep and attention while yielding gourmet-quality results. Serve it with classic sides like creamy mashed potatoes, roasted vegetables, or Yorkshire pudding for a traditional and satisfying feast.

Ingredients:

  • 1 bone-in prime rib roast (5–6 pounds, trimmed of excess fat)
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder

Directions:

  1. Prepare the Roast: Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking. Preheat your oven to 450°F (230°C).
  2. Season the Roast: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, pepper, and onion powder. Mix well to create a seasoned butter. Rub this mixture generously all over the prime rib, covering all sides for maximum flavor.
  3. Roast at High Heat: Place the prime rib on a roasting rack in a large roasting pan, fat-side up. Roast in the preheated oven for 20 minutes. This step creates a flavorful crust.
  4. Lower the Temperature: Reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 15–20 minutes per pound, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:
    • Rare: 120–125°F
    • Medium Rare: 130–135°F
    • Medium: 140–145°F
  5. Rest the Roast: Once the desired temperature is reached, remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 20–30 minutes. This step allows the juices to redistribute, ensuring a moist and tender roast.
  6. Carve and Serve: Slice the prime rib into thick slices and serve warm with your favorite sides and a drizzle of the pan juices for added flavor.

Prep Time: 15 minutes | Cooking Time: 1.5–2 hours (depending on size and doneness) | Total Time: 2–2.5 hours | Kcal: 650 per serving | Servings: 6–8

 

FAQ

  1. What is the best way to check doneness?
    Always use a meat thermometer to ensure precise doneness. Insert it into the thickest part of the roast, avoiding the bone for an accurate reading.
  2. Can I prepare the roast ahead of time?
    Yes! You can season the prime rib a day in advance and store it in the refrigerator. Let it come to room temperature before roasting.
  3. What if my roast is larger or smaller?
    Adjust the cooking time according to the size of your roast. Use the guideline of 15–20 minutes per pound at 325°F and always rely on a meat thermometer.
  4. How do I make au jus?
    After roasting, remove the prime rib and place the roasting pan on the stovetop over medium heat. Deglaze the pan with beef stock or red wine, scraping up the browned bits. Simmer for a few minutes, strain, and serve alongside the roast.
  5. Can I cook this without a roasting rack?
    Yes, you can place the roast directly in the pan or on a bed of sliced onions, carrots, and celery. This method adds flavor to the pan juices.