The Best Prime Rib by T M
Elevate your holiday feast or special occasion with "The Best Prime Rib by T M," a show-stopping recipe that delivers perfectly tender, flavorful results every time. This classic bone-in prime rib roast is seasoned with a fragrant paste of kosher salt, freshly cracked black pepper, garlic, rosemary, thyme, and olive oil, ensuring each bite is packed with mouthwatering herbaceous flavor. The secret lies in the two-step roasting process: first, a high-heat sear at 450°F to lock in the juices, followed by slow roasting at 325°F for even cooking. Simply let the meat rest to achieve melt-in-your-mouth perfection. Perfectly paired with your favorite sides and garnished with fresh herbs, this prime rib recipe guarantees restaurant-quality results that will impress every guest at the table. Ideal for Christmas dinner, New Year’s celebrations, or an indulgent Sunday roast, this recipe is a must-try for lovers of hearty, gourmet cuisine.
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Recipe Information
Ingredients
- 5 pounds Bone-in prime rib roast (standing rib roast)
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly cracked black pepper
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Olive oil
Instructions
Remove the prime rib roast from the refrigerator and let it sit at room temperature for 1-2 hours. Allowing the meat to come to room temperature ensures even cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil to form a paste.
Pat the prime rib roast dry with paper towels. Using your hands, rub the seasoning paste generously all over the roast, pressing it into the meat for maximum flavor.
Place the seasoned roast on a roasting rack set inside a large roasting pan, fat side up.
Roast the prime rib at 450°F (232°C) for 20 minutes to sear the outside and lock in the juices.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, about 1 1/2 to 2 hours. Use a meat thermometer inserted into the thickest part of the roast to check the temperature.
Remove the prime rib from the oven, tent it loosely with foil, and let it rest for 20-30 minutes. During this time, the internal temperature will rise by about 5-10°F (3-5°C).
Carve the prime rib into slices and serve immediately, garnished with additional fresh rosemary and thyme if desired. Enjoy!
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 946 mg | 20% | |
*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.
