Jerked Prime Rib
Elevate your holiday feast or special occasion with this show-stopping Jerked Prime Rib, a bold and flavorful twist on the classic roast. This recipe marries the rich, tender decadence of a bone-in prime rib with the smoky, spicy vibrancy of Caribbean-inspired jerk seasoning, made with a blend of garlic, fresh thyme, scallions, lime juice, and warming spices like allspice and cinnamon. The roast is first seared at high heat to create a beautifully caramelized crust, then slow-roasted to perfection for juicy, melt-in-your-mouth slices. Perfect for feeding a crowd, this Jerked Prime Rib pairs wonderfully with roasted vegetables, a zesty lime slaw, or creamy mashed potatoes for an unforgettable meal. Whether you're entertaining or simply treating yourself, this recipe offers an irresistible combination of savory heat and tender indulgence that will leave your guests raving.
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Recipe Information
Ingredients
- 6 pounds Prime rib roast (bone-in)
- 3 tablespoons Jerk seasoning (store-bought or homemade)
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh thyme, chopped
- 4 stalks Scallions, finely chopped
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 1 tablespoon Dark brown sugar
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
Instructions
Remove the prime rib roast from the refrigerator and allow it to come to room temperature (about 1 hour).
Preheat your oven to 450°F (232°C).
In a bowl, mix together the jerk seasoning, minced garlic, chopped thyme, scallions, olive oil, lime juice, brown sugar, ground allspice, ground cinnamon, kosher salt, and black pepper.
Pat the prime rib roast dry with paper towels. Using your hands, rub the jerk seasoning mixture generously over the entire surface of the roast, pressing it in to ensure it adheres. Be sure to cover all sides for maximum flavor.
Place the seasoned prime rib on a wire rack set over a rimmed baking sheet or in a roasting pan.
Roast the prime rib in the preheated oven at 450°F (232°C) for 20 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature of the meat reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This should take approximately 2 to 2.5 hours, depending on the size of your roast.
Once the desired internal temperature is reached, remove the prime rib from the oven and tent it loosely with aluminum foil. Allow it to rest for 20-30 minutes to allow the juices to redistribute.
Slice the rested prime rib into thick slabs, garnish with additional fresh thyme or scallions if desired, and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 418 mg | 18% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 871 mg | 19% | |
*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.
