Prime Rib
A classic centerpiece for any special occasion, this prime rib recipe is packed with flavor and tenderness, making it both impressive and approachable for any home cook.
Ingredients
Prime Rib Ingredients
- 5 lb 5 lb prime rib roast Look for a well-marbled cut for the best flavor and tenderness.
- 4 cloves 4 cloves garlic, minced
- 1 tablespoon 1 tablespoon fresh rosemary, chopped Fresh herbs add depth to the flavor.
- 1 tablespoon 1 tablespoon fresh thyme, chopped Dried herbs can be used in reduced amounts.
- 2 teaspoons 2 teaspoons coarse salt
- 1 teaspoon 1 teaspoon black pepper
- 2 tablespoons 2 tablespoons olive oil Can be substituted with melted butter.
Instructions
Preparation
- Preheat the Oven: Set your oven to 450°F (232°C). This high heat helps form a crust.
- Prepare the Roast: Pat the prime rib dry with paper towels. Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Let the roast sit at room temperature for about an hour before cooking to help it cook evenly.
Cooking
- Place the prime rib on a roasting pan, bone-side down. Roast in the preheated oven for 20 minutes.
- Reduce the temperature to 325°F (163°C) and cook until a meat thermometer reads 130°F (54°C) for medium-rare, which takes about 2 hours.
Resting and Serving
- Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes before slicing.
- Carve the prime rib against the grain into thick slices and serve immediately.
Notes
Pair with bold Cabernet Sauvignon and sides like creamy mashed potatoes or garlic green beans. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalProtein: 36gFat: 22gSaturated Fat: 9gSodium: 500mg
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