Prime Rib Recipe
Try this Prime Rib Recipe, or contribute your own.
Try this Prime Rib Recipe, or contribute your own.
- 3 tbsp olive oil
- 6 garlic cloves finely chopped
- 7 lb beef prime rib bone-in (aka standing rib roast) - you can use larger or smaller roasts
- salt (i used fine sea salt)
- 1/2 tbsp black pepper freshly ground
- 1 tsp rosemary leaves (from 1 sprig) or 1/2 tsp dried ro
- 1/2 tsp fresh thyme leaves (from 1-2 sprigs) or 1/4 tsp dried thyme
- kitchen string (if pre-cutting the ribs away from
- a roasting pan or large cast iron skillet
- Carbohydrate 0.194430000394468 g
- Cholesterol 0 mg
- Fat 5.07228000219085 g
- Fiber 0.0795000001612929 g
- Protein 0.0328500000666474 g
- Saturated Fat 0.701970000305738 g
- Serving Size 1 1 servings (3 ribs = 6 servings) (1593g)
- Sodium 0.233250000311227 mg
- Sugar 0.114930000233175 g
- Trans Fat 0.137512500059644 g
- Calories 46 calories
Step-by-step
- Sprinkle meat all over with about 2 tsp salt, cover loosely with plastic wrap and let it rest on the counter for 3 hours to come to room temperature. The roast will bake more uniformly if it is near room temperature.
- Preheat Oven to 500°F with rack in the lower third of the oven.
- In a small bowl, stir together: ½ Tbsp salt, ½ Tbsp black pepper, 1 tsp chopped fresh rosemary leaves, ½ tsp chopped fresh thyme leaves, 6 finely chopped garlic cloves and 3 Tbsp olive oil.
- Pat the roast dry with paper towels then rub all over with seasoning mix. Place into a roasting pan.
- Put a meat thermometer into the thickest portion of the meat and bake at 500°F for 15 minutes.
- Reduce heat to 325°F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium rare, and 14-15 min per pound for medium.
- Roast until the thermometer registers: 120°F for rare, 130°F for medium rare, 140 for Medium, 150 for medium well. Keep in mind a colder roast or a thicker roast will take more time to cook and oven strengths can vary- that is why a meat thermometer is ultra important since no 2 roasts and no 2 ovens are alike. Also, the meat temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake it. You can always put it back in the oven if you want it more done. Mine baked at 500°F for 15 minutes then at 325°F for 1 hr 30 minutes for medium doneness.
- Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving.
- If you don't rest the roast, it will juice out and become chewy.
- To carve, remove the rack of ribs then slice against the grain to desired thickness (I like ½" thick).
The Perfect Prime Rib: A Weeknight Wonder
As a busy working mom, finding time for elaborate meals feels like a distant dream. But let me tell you, this prime rib recipe changed everything. It's elegant enough for a special occasion, yet simple enough to fit into a busy weeknight schedule. The key is planning and a little bit of trust in the process. I used to dread roasting meat, fearing it would be dry or overcooked, but this method, with its careful temperature monitoring, produces a juicy, flavorful roast every single time. The result? A satisfying, impressive meal that makes my family feel truly special, without requiring hours in the kitchen.
The beauty of this recipe isn't just in its deliciousness; it's in its adaptability. Feel free to experiment with herbs and spices. I often add a touch of garlic powder or onion powder to my seasoning mix, depending on my mood and what's in my pantry. You can also adjust the cooking time based on your preferred level of doneness. The most important tool, though, is that trusty meat thermometer. It's your best friend in ensuring a perfectly cooked roast every single time. I've even found myself using it for other roasts, like chicken or pork, because it's just so reliable.
What I love most about this recipe is the way it transforms a simple weeknight dinner into a special occasion. The aroma of the roasting meat fills the house with warmth and comfort, creating a lovely atmosphere for family time. And the leftovers? They're just as good, if not better, the next day. Shredded on sandwiches, sliced into salads, or simply enjoyed cold, this roast is incredibly versatile. It’s a testament to the power of simple, high-quality ingredients and a little bit of kitchen know-how to create something truly extraordinary.
Beyond the Recipe: The magic of this prime rib recipe extends beyond the delicious meal itself. It’s become a source of pride for me, a reminder of my ability to create something special even amidst the chaos of daily life. It's a symbol of nourishing my family, not just with food, but with a sense of care and attention. And the joy on my family's faces when they taste this tender, flavorful roast? That's the most rewarding part of all. This prime rib recipe is more than just a recipe; it's a family tradition in the making.
Tips for Success:
- Room Temperature is Key: Letting the roast come to room temperature before cooking ensures even cooking.
- Don't Overcrowd the Pan: Give your roast enough space in the roasting pan for proper airflow.
- Trust the Thermometer: This is the most crucial element for a perfectly cooked roast.
- Rest is Essential: Allowing the roast to rest helps retain its juices, resulting in a more tender and flavorful cut of meat.
So, embrace the challenge, try this recipe, and discover the joy of creating a truly remarkable meal, even on a busy weeknight. It’s easier than you think, and the rewards are immeasurable.
