Prime Rib
Indulge in the ultimate showstopping centerpiece with this Prime Rib recipe, a classic dish renowned for its rich flavors and melt-in-your-mouth tenderness. Perfect for special occasions, this six-pound prime rib roast is coated in a fragrant blend of fresh rosemary, thyme, garlic, kosher salt, and freshly ground black pepper, all mixed with olive oil to create a savory herb paste. Roasted to perfection, this recipe begins with a high-temperature sear to lock in juicy flavor, then finishes at a lower heat to ensure an even and succulent result every time. With straightforward instructions and tips for achieving your preferred level of doneness, this recipe is both foolproof and impressive. Serve thick slices of this luxurious roast alongside creamy mashed potatoes, roasted vegetables, or tangy horseradish sauce for a lavish dining experience. Whether you’re hosting a holiday feast or celebrating a milestone, this prime rib will leave your guests craving seconds!
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Recipe Information
Ingredients
- 6 pounds Prime rib roast
- 2 tablespoons Kosher salt
- 2 teaspoons Black pepper, freshly ground
- 4 cloves Garlic, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 3 tablespoons Olive oil
Instructions
Take the prime rib roast out of the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking.
Preheat your oven to 450°F (232°C).
In a small mixing bowl, combine kosher salt, ground black pepper, minced garlic, chopped rosemary, and thyme. Add the olive oil and stir until it forms a paste.
Pat the prime rib roast dry with paper towels, then evenly rub the seasoning paste all over the roast, including the sides and ends.
Place the seasoned roast on a rack in a roasting pan, fat side up. This ensures proper circulation of heat and allows excess fat to drain away.
Insert a meat thermometer into the thickest part of the roast, avoiding the bone. This will help monitor the internal temperature accurately.
Roast in the preheated oven at 450°F (232°C) for 20 minutes to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue cooking. Plan for approximately 15 minutes per pound for medium-rare, or until the thermometer reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Once the desired internal temperature is reached, remove the roast from the oven and loosely tent it with aluminum foil. Allow it to rest for 20-30 minutes; the internal temperature will continue to rise slightly during this time.
Carve the prime rib into thick slices and serve immediately. Enjoy with your favorite sides like roasted vegetables, mashed potatoes, or horseradish sauce!
Nutrition Facts
Calories |
8414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 681.7 g | 874% | |
| Saturated Fat | 267.8 g | 1339% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1960 mg | 653% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 526.5 g | 1053% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 72.5 mg | 403% | |
| Potassium | 7294 mg | 155% | |
*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.
