Prime Rib Recipe

Perfect Prime Rib Recipe

This recipe creates a juicy and flavorful prime rib roast, perfect for a special occasion.

Ingredients:

• 1 (3-4 pound) bone-in prime rib roast (or boneless, depending on preference)
• Kosher salt
• Coarse black pepper
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Cooking Guide:

1. Preparation:
   • Remove the prime rib from the refrigerator about 2 hours before cooking to bring it to room temperature. Pat the roast dry with paper towels.
2. Seasoning:
   • Preheat your oven to 500°F (260°C). In a small bowl, combine salt, pepper, garlic, and olive oil to create a paste. Rub the paste generously all over the roast, getting under the fat cap and onto the sides.
   • Season the roast generously with additional kosher salt and coarse black pepper.
3. Cooking:
   • Place the prime rib roast on a roasting rack in a roasting pan. If using a bone-in roast, position it with the bone side down. Tuck the rosemary and thyme sprigs under the roast.
   • Roast the prime rib for 15 minutes at 500°F (260°C) for a good sear.
   • Reduce the oven temperature to 325°F (163°C) and continue roasting for the following estimated times, depending on desired doneness:
     • Rare: 10-12 minutes per pound (internal temperature 120°F)
     • Medium-rare: 13-15 minutes per pound (internal temperature 130°F)
     • Medium: 15-18 minutes per pound (internal temperature 140°F)
   • Use a meat thermometer to check the internal temperature of the thickest part of the roast.
4. Resting:
   • Once the roast reaches the desired temperature, remove it from the oven and tent loosely with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat for a more tender and flavorful result.

Tips:

• Choosing your roast: Select a well-marbled prime rib roast for the best flavor.
• Yorkshire pudding: While the prime rib rests, prepare a Yorkshire pudding batter using the drippings from the roasting pan for a delicious accompaniment.
• Carving: Use a sharp carving knife to ensure clean and even slices. Carve against the grain of the meat for maximum tenderness.
• Leftovers: Leftover prime rib can be enjoyed cold on sandwiches or reheated for another meal.