Roast Prime Rib of Beef
Treat yourself to the ultimate show-stopping centerpiece with this Roast Prime Rib of Beef recipe! Perfectly seasoned with a fragrant blend of garlic, fresh rosemary, and thyme, this bone-in prime rib is roasted to tender, juicy perfection with a beautifully caramelized crust. The recipe starts with a high-heat sear to lock in flavor, then slow roasts to your preferred doneness, ensuring a melt-in-your-mouth experience every time. A savory pan sauce made from beef broth and drippings adds a rich finishing touch, making this dish ideal for holiday gatherings, special occasions, or an elevated Sunday roast. Simple yet spectacular, this recipe highlights the irresistible flavors of premium beef and classic seasonings, making it a must-have for your festive dining table.
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Recipe Information
Ingredients
- 5 pounds Prime rib roast
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Olive oil
- 1 cup Beef broth
Instructions
Remove the prime rib roast from the refrigerator and let it sit at room temperature for about 1 hour to ensure even cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, combine kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to create a seasoning paste.
Pat the roast dry with paper towels and generously rub the seasoning paste all over the surface of the beef, making sure to coat it evenly.
Place the seasoned roast on a roasting rack inside a large roasting pan, bone-side down or fat-side up, depending on your preference.
Insert a meat thermometer into the thickest part of the roast, making sure not to touch the bone.
Roast the beef 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 roasting until the meat thermometer reads your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This will take approximately 90-120 minutes, depending on the size of the roast.
Once the roast reaches the desired temperature, remove it from the oven, transfer it to a cutting board, and tent it loosely with aluminum foil. Allow the roast to rest for 20-30 minutes to redistribute the juices.
While the roast is resting, place the roasting pan on the stove over medium heat and add the beef broth to deglaze the pan. Scrape up any browned bits and simmer until the juices reduce slightly into a rich sauce.
Slice the roast into thick, even pieces and serve with the pan sauce drizzled over the top.
Nutrition Facts
Calories |
7000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 562.1 g | 721% | |
| Saturated Fat | 222.6 g | 1113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 5751 mg | 250% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 0.0 g | ||
| Protein | 442.6 g | 885% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 62.9 mg | 349% | |
| Potassium | 6341 mg | 135% | |
*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.
