Perfect Prime Rib
Succulent, tender, and richly flavorful, this Perfect Prime Rib recipe delivers a show-stopping centerpiece for any special occasion or holiday feast. Featuring a bone-in prime rib roast seasoned generously with kosher salt and freshly ground black pepper, the meat is coated with a luxurious blend of garlic-infused butter and olive oil for maximum savory depth. Aromatic sprigs of fresh rosemary and thyme enhance the richness of the roast as it cooks to perfection. The recipe starts with a high-temperature sear in the oven to develop a mouthwatering crust before slow-roasting to medium-rare, ensuring a moist, perfectly cooked interior every time. Whether you're hosting a crowd or treating your family to a gourmet meal, this easy-to-follow method will make you the hero of the dinner table.
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Recipe Information
Ingredients
- 5 pounds prime rib roast (bone-in)
- 2 tablespoons kosher salt
- 2 teaspoons black pepper (freshly ground)
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (room temperature)
Instructions
Take the prime rib roast out of the refrigerator at least 2 hours before cooking to allow it to reach room temperature.
Preheat your oven to 500°F (260°C).
Pat the prime rib roast dry with paper towels, then generously season all sides with kosher salt and freshly ground black pepper.
In a small bowl, mix together the olive oil and butter. Mince the garlic cloves and stir them into the mixture.
Rub the butter-garlic-olive oil mixture all over the meat, making sure it's evenly coated.
Place the roast bone-side down in a large roasting pan or on a rack in a rimmed baking sheet. Tuck the rosemary and thyme sprigs around the roast.
Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
Roast the prime rib at 500°F (260°C) for 15 minutes to form a crust, then lower the oven temperature to 325°F (163°C).
Continue cooking until the internal temperature reads 120°F (49°C) for medium-rare, about 1.5 to 2 hours depending on the size of the roast.
Once the roast reaches the desired temperature, remove it from the oven and loosely tent it with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
Slice the roast into thick slices and serve immediately with your favorite sides. Enjoy!
Nutrition Facts
Calories |
7114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 584.5 g | 749% | |
| Saturated Fat | 234.4 g | 1172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1763 mg | 588% | |
| Sodium | 4796 mg | 209% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.1 g | ||
| Protein | 439.3 g | 879% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 310 mg | 24% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 5339 mg | 114% | |
*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.
