Prime Rib Recipe (Print Version)
# Ingredients:
01 -
Sea salt.
02 -
2 teaspoons of black pepper, crushed fresh.
03 -
5 pounds of prime rib beef.
04 -
2 teaspoons of rosemary, chopped fresh.
05 -
1/4 cup of olive oil.
06 -
1 teaspoon of thyme, freshly chopped.
07 -
8 garlic cloves, finely minced.
08 -
Horseradish for serving (optional).
# Instructions:
01 -
Take your prime rib out of the fridge an hour before cooking. Sprinkle salt all over it and loosely cover it with plastic wrap as it warms up to room temperature. This step makes sure your roast cooks evenly.
02 -
Rearrange the oven racks so the roast can sit in the center. Set your oven to preheat at 500°F.
03 -
While the oven heats up, combine rosemary, thyme, garlic, olive oil, salt, and pepper into a mixture full of flavor.
04 -
Use some paper towels to pat the roast dry. Spread the seasoning blend all over, making sure it’s rubbed in well on every side. If using bone-in, place it bone side down in a cast iron roasting pan. If boneless, rest it on a rack in the pan.
05 -
Pop the seasoned prime rib into the oven at 500°F and cook for 15 minutes. Then, lower the temperature to 325°F and continue until it reaches your preferred doneness level. Use a thermometer to check the inside: Rare: 120°F (~10-12 min/lb), Medium Rare: 130°F (~13-14 min/lb), Medium: 140°F (~14-15 min/lb), Medium Well: 150°F.
06 -
Pull the roast from the oven when it’s about 5-10°F below your desired temperature. It’ll keep cooking while resting.
07 -
Cover the roast gently with aluminum foil. Let it rest for about a half-hour before slicing it up.
08 -
Cut the roast in slices about 1/2 inch thick, going against the grain. Offer it with horseradish sauce if you’d like.
# Notes:
01 -
If you want the best tasting roast, go for bone-in prime rib. Ask your local butcher to remove and tie back the bone for easier slicing later.
02 -
A roasting rack prevents the meat from sitting in its own juices while making sure it cooks evenly.