Introduction
Prime rib is a luxurious, tender cut of beef with rich marbling that makes it perfect for special occasions. Roasted to perfection, it’s juicy, flavorful, and pairs beautifully with horseradish, au jus, or creamy sides.
⏱️ Prep Time
- Preparation Time: 15 minutes
- Resting Time: 20–30 minutes
- Cooking Time: 1 hour 15 minutes – 2 hours (depending on size and doneness)
- Total Time: About 2 hours
🧰 Equipment
- Roasting pan with rack
- Meat thermometer
- Sharp knife
- Cutting board
- Aluminum foil
📝 Ingredients
- 4–6 lb (1.8–2.7 kg) prime rib roast, bone-in
- 2 tablespoons olive oil or softened butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
Optional for Serving
https://impishbeastspreserve.com/yx2u14sg9c?key=ebd948650908c2e52278ebee7972282b
- Horseradish sauce
- Au jus or beef gravy
📌 Ingredient Notes
- Prime Rib: Bone-in roasts add flavor and help with even cooking.
- Seasoning: Fresh herbs and garlic give a classic flavor; dry rubs work too.
- Resting: Letting meat rest ensures juiciness and easier slicing.
👩🍳 Instructions
- Preheat Oven: Preheat oven to 450°F (230°C).
- Prepare Roast: Pat the prime rib dry. Rub with olive oil or butter, garlic, rosemary, thyme, salt, and pepper.
- Roast High Heat: Place roast on a rack in a roasting pan, bone side down. Roast at 450°F (230°C) for 15–20 minutes to sear the outside.
- Lower Heat: Reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Rest the Meat: Remove roast from oven, tent with foil, and let rest 20–30 minutes.
- Slice & Serve: Slice between the bones or against the grain. Serve with horseradish sauce, au jus, or gravy.
🧾 Nutrition Facts (Approx. per 6 oz serving)
- Calories: 450 kcal
- Protein: 36 g
- Fat: 34 g
- Carbohydrates: 0 g
- Sodium: 600 mg
💡 Tips
- Use a meat thermometer for precise doneness.
- Bring meat to room temperature before roasting for even cooking.
- Sear the roast at high heat to lock in juices and flavor.
- Save the pan drippings for au jus or gravy.
