Prime Rib Cedar Plank Roasted
Elevate your holiday feast or special dinner with this show-stopping Prime Rib Cedar Plank Roasted recipe, where tender, juicy prime rib meets the aromatic essence of cedar wood. This dish highlights a luxurious 5-pound prime rib roast, rubbed with a savory blend of olive oil, fresh rosemary, thyme, garlic, Dijon mustard, and optional horseradish for a flavor-packed crust. Roasted atop a water-soaked cedar plank, this cooking technique imparts a subtle smoky fragrance while protecting the meat from direct heat, ensuring a perfectly cooked interior. With its golden-brown crust, herbaceous notes, and hint of smoky infusion, this recipe is an irresistible centerpiece that’s perfect for impressing family and guests alike. Offering a balance of rustic charm and gourmet elegance, it pairs beautifully with creamy horseradish sauce or roasted vegetables for a meal to remember.
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Recipe Information
Ingredients
- 5 pounds Prime rib roast
- 1 large (soaked in water for 2 hours) Cedar plank
- 3 tablespoons Olive oil
- 2 tablespoons (chopped) Fresh rosemary
- 2 tablespoons (chopped) Fresh thyme
- 4 minced Garlic cloves
- 2 teaspoons Sea salt
- 2 teaspoons Black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Horseradish (optional)
Instructions
Preheat your oven to 450°F (232°C).
Soak the cedar plank in water for at least 2 hours to prevent it from burning during roasting.
In a small bowl, mix together the olive oil, chopped rosemary, chopped thyme, minced garlic, sea salt, black pepper, Dijon mustard, and horseradish (if using) to create a seasoning paste.
Place the prime rib on a clean surface and pat it dry with paper towels.
Rub the seasoning paste evenly all over the prime rib, ensuring every surface is well-coated.
Remove the cedar plank from the water and pat it dry. Lay it flat on a baking sheet.
Place the seasoned prime rib on top of the cedar plank and transfer the baking sheet to the preheated oven.
Roast the prime rib at 450°F (232°C) for 20 minutes to create a crusty exterior.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 90–100 minutes, or until the internal temperature of the roast reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Remove the prime rib from the oven and let it rest on the cedar plank for at least 20 minutes to allow the juices to redistribute.
Carve the roast into thick slices and serve immediately. Enjoy the smoky and herbaceous flavors!
Nutrition Facts
Calories |
7155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.4 g | 745% | |
| Saturated Fat | 224.3 g | 1122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 6756 mg | 294% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.1 g | ||
| Protein | 439.5 g | 879% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 61.5 mg | 342% | |
| Potassium | 6187 mg | 132% | |
*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.
