Paula Deen Perfect Standing Prime Rib Roast
Elevate your holiday feast or special occasion with Paula Deen's Perfect Standing Prime Rib Roast, a show-stopping centerpiece that combines simplicity with gourmet flavor. This recipe uses a 5-pound prime rib roast generously seasoned with a luscious blend of kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, olive oil, and softened butter. The initial high-temperature sear at 450°F creates a beautifully caramelized crust, while a slow roast at 325°F ensures tender, juicy meat cooked to perfection. Ideal for serving six hungry guests, this hassle-free recipe includes a vital resting period to lock in flavorful juices and ensure every slice is melt-in-your-mouth perfect. Pair it with your favorite sides for a restaurant-quality meal right in your kitchen. Perfect for holidays, dinner parties, or simply indulging in something extraordinary, Paula Deen's standing prime rib roast will become your go-to for unforgettable gatherings.
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Recipe Information
Ingredients
- 5 pounds standing prime rib roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
Instructions
Remove the prime rib from the refrigerator and let it rest at room temperature for about 1 hour to ensure even cooking.
Preheat the oven to 450°F (232°C).
In a small bowl, mix together kosher salt, black pepper, minced garlic, fresh rosemary, olive oil, and softened butter to form a paste.
Pat the prime rib dry with paper towels and rub the seasoning paste evenly over the entire roast, making sure to coat all sides.
Place the prime rib on a roasting rack set inside a large roasting pan, bone-side down.
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). Continue roasting the prime rib until a meat thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare, or your desired level of doneness. This should take approximately 1.5 to 2 hours, depending on the size of the roast.
Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
Carve the prime rib into slices and serve warm, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
1240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 915 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.
