Coleman Prime Rib Roast
Elevate your holiday feast or special gathering with the spectacular Coleman Prime Rib Roast, a show-stopping centerpiece that's as flavorful as it is impressive. This bone-in prime rib is seasoned to perfection with a rich blend of kosher salt, black pepper, minced garlic, fresh rosemary, and thyme, all brought together with olive oil and softened butter for a beautifully aromatic crust. Carefully seared in a high-temperature oven to lock in its juiciness, then slow-roasted to your desired level of doneness, this roast delivers mouthwatering tenderness with every bite. Perfectly suited for a sophisticated dinner party, this recipe ensures a melt-in-your-mouth moment when paired with classic sides like creamy mashed potatoes or roasted vegetables. With just 20 minutes of prep, the resting and roasting technique guarantees a deeply flavorful and succulent prime rib that will make your celebration unforgettable.
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Recipe Information
Ingredients
- 5 pounds prime rib roast (bone-in, about 4 ribs)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
Instructions
Remove the prime rib roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. This ensures even cooking.
Preheat your oven to 450°F (232°C).
Pat the roast dry with paper towels and place it on a rack in a roasting pan, fat side up.
In a small bowl, mix kosher salt, freshly ground black pepper, minced garlic, rosemary, thyme, olive oil, and softened butter until it forms a paste.
Rub the seasoning mixture evenly over the entire surface of the roast, ensuring it is covered on all sides.
Place the roasting pan in the preheated oven and roast at 450°F (232°C) for 20 minutes to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting. Use a meat thermometer to check the internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium. This will take approximately 12-15 minutes per pound.
Once the desired internal temperature is reached, remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for at least 20 minutes before carving to redistribute the juices.
Carve the roast into slices and serve immediately. Enjoy your Coleman Prime Rib Roast with your favorite sides!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
