Wonderful Roasted Prime Rib
Indulge in the succulent splendor of this Wonderful Roasted Prime Rib, a show-stopping centerpiece perfect for holiday feasts or celebratory dinners. This bone-in prime rib roast is elevated with a luxurious blend of fresh rosemary, thyme, garlic, and softened butter, creating a deeply flavorful crust that perfectly complements the tender, juicy interior. With a simple yet elegant seasoning rub and precise roasting technique, this recipe ensures even cooking and restaurant-quality results every time. Serve this impressive roast alongside your favorite sides for an unforgettable culinary experience that’s sure to impress family and guests alike.
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Recipe Information
Ingredients
- 5 pounds Prime rib roast (bone-in)
- 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter, softened
Instructions
Remove the prime rib from the refrigerator at least 2 hours before cooking to allow it to come to room temperature. This ensures even cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, mix kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and softened butter until well combined.
Pat the prime rib roast dry with paper towels, then rub the seasoning mixture evenly over the entire surface of the roast.
Place the roast bone-side down in a large roasting pan with a rack. This allows for better airflow and even cooking.
Roast the prime rib at 450°F (232°C) for 25 minutes to form a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 1 hour 30 minutes, or until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a meat thermometer to check the temperature in the thickest part of the roast.
Once the roast reaches your desired doneness, remove it from the oven, tent it loosely with aluminum foil, and let it rest for 20-30 minutes. This allows the juices to redistribute.
Slice the roast against the grain into thick slices and serve immediately.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 30.9 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 690 mg | 15% | |
*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.
