prime rib roast recipe
This delicious prime rib roast is perfect for special occasions and boasts a rich flavor and tender texture. With a crispy crust on the outside and juicy meat on the inside, it's sure to impress your guests.
Equipment
- 1 Roasting pan
- 1 Meat thermometer
- 1 Sharp knife
- 1 Cutting board
- 1 Aluminum foil
- 1 Basting brush
Ingredients
- 5-6 lb prime rib roast (bone-in)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 450°F (232°C).
- In a small bowl, combine minced garlic, olive oil, salt, black pepper, chopped rosemary, chopped thyme, onion powder, and paprika to create a paste.
- Place the prime rib roast on a cutting board with the fat side up. Rub the seasoning paste all over the roast, covering the entire surface thoroughly.
- Transfer the seasoned roast to a roasting pan, bone side down.
- Roast in the preheated oven for 30 minutes to develop a crust.
- After 30 minutes, reduce the oven temperature to 325°F (163°C) and continue cooking for another 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes before slicing to allow the juices to redistribute.
- Slice the roast against the grain and serve.
Notes
For different doneness, adjust the cooking time: 120°F (49°C) for rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
Serve with sides like mashed potatoes, roasted vegetables, or a fresh salad.
Consider making a au jus or horseradish sauce to accompany the roast.