Prime Rib with Rosemary
A Thanksgiving day classic, be sure to plan ahead. Usually I start this at least 2 days ahead of time, sometimes longer.
A Thanksgiving day classic, be sure to plan ahead. Usually I start this at least 2 days ahead of time, sometimes longer.
- Carbohydrate 20.5000360382709 g
- Cholesterol 308.44256 mg
- Fat 101.572318400206 g
- Fiber 4.14178009405747 g
- Protein 98.1391472506192 g
- Saturated Fat 41.5091394000618 g
- Serving Size 1 1 Serving (862g)
- Sodium 35313.7678207477 mg
- Sugar 16.3582559442135 g
- Trans Fat 12.5711082000244 g
- Calories 1407 calories
Step-by-step
- 2 days ahead of time, rub loin with salt.
- Loosely cover with cheese cloth, place in a lidable roasting pan and put in refrigerator for 48 hours.
- The day of place on counter for 3 hours, our until at room temperature.
- Turn the broiler on in the oven on high.
- Unwrap loin and rub with pepper and rosemary.
- Break apart garlic, and put it and onions in the roasting pan.
- Put in oven for 15 minutes under broiler.
- Cut the oven down to 225.
- Put the 4 cups of water in the pan.
- Double wrap the roasting pan with plastic wrap, and lid.
- Place in the oven for 1:30 minutes.
- Should be rare, add 15 minutes more for each degree of doneness you like.
- Temp with thermometer.
- Let rest for 20-30 minutes in the pan without lid.
Unlike a standard lean beef roast that dries out quickly under high heat, a bone-in ribeye loin carries substantial intramuscular fat that requires deliberate thermal management to render properly without overcooking the center. Two major errors frequently ruin this cut: failing to dry-brine the meat adequately beforehand, which leaves the interior under-seasoned, and roasting entirely at high temperatures that burn the exterior herbs before the center reaches your target temperature. When applying the coarse cracked pepper and minced rosemary, press the aromatics firmly into the surface lipids so they adhere during the initial broiler sear.
The Role of Dry-Brining
Applying sea salt forty-eight hours in advance draws out surface moisture, dissolves into the muscle tissue to denature proteins, and subsequently reabsorbs into the roast, seasoning the meat deeply rather than superficially. Letting the ten-pound loin sit at room temperature for three hours before cooking ensures the interior does not remain ice-cold while the exterior cooks, preventing a gray ring of overcooked meat directly beneath the crust. Adding four cups of water to the roasting pan after dropping the oven temperature to 225 degrees Fahrenheit generates steam that, when trapped beneath tight plastic wrap and a secure lid, moderates the thermal environment.
Monitoring Doneness
Accurate thermometer placement determines success or failure, requiring the probe's tip to rest in the geometric center of the loin without touching bone, which conducts heat faster and yields false readings. Pulling the roast slightly below your final desired internal temperature prevents residual carryover cooking from turning rare meat into medium-well during the twenty to thirty minute resting window. Allowing the meat to rest uncovered distributes migrating juices evenly throughout the muscle fibers, resulting in clean slices that retain their moisture rather than pooling on the cutting board.
