Prime or Standing Rib Roast Done Right
Elevate your holiday feast or special occasion dinner with this foolproof recipe for "Prime or Standing Rib Roast Done Right." Featuring a stunning, bone-in prime rib roast perfectly seasoned with a flavorful blend of kosher salt, freshly ground black pepper, garlic, rosemary, and thyme, this dish is a showstopper that delivers melt-in-your-mouth tenderness and robust flavor. The roast is seared at a high temperature to develop a mouthwatering crust, then slow-roasted to perfection for even cooking and juicy results. Paired with a luxurious, buttery pan sauce made right from the drippings, this classic main course is both elegant and approachable. With straightforward directions and tips for achieving your preferred level of doneness, this recipe ensures restaurant-quality results right at home. Perfect for impressing guests or treating yourself, this prime rib roast is bound to be the centerpiece of your table.
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Ingredients
- 6 lbs Prime rib roast (bone-in, 3-rib section)
- 2 tbsp Kosher salt
- 2 tbsp Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh rosemary leaves, chopped
- 1 tbsp Fresh thyme leaves, chopped
- 2 tbsp Olive oil
- 1 cup Beef stock
- 2 tbsp Unsalted butter
Directions
Step 1
1. Remove the prime rib roast from the refrigerator and let it come to room temperature for 2 hours before cooking. This ensures even cooking.
Step 2
2. Preheat your oven to 450°F (232°C). Adjust the rack so the roast will be in the center of the oven.
Step 3
3. In a small bowl, mix together kosher salt, black pepper, minced garlic, rosemary, thyme, and olive oil to form a paste.
Step 4
4. Pat the roast dry with paper towels and rub the seasoning paste all over the surface of the roast, including the underside and between the bones.
Step 5
5. Place the roast, bone side down, in a roasting pan fitted with a rack to allow air circulation around the meat.
Step 6
6. Roast the meat at 450°F (232°C) for 20 minutes to develop a deep, flavorful crust.
Step 7
7. Reduce the oven temperature to 325°F (163°C) and continue cooking for approximately 90 minutes, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium rare, or 140°F (60°C) for medium doneness. Use a meat thermometer inserted into the thickest part of the roast (without touching the bone) to check.
Step 8
8. Once the desired internal temperature is reached, remove the roast from the oven, tent it lightly with aluminum foil, and allow it to rest for 20-30 minutes. The meat’s temperature will continue to rise by about 5-10°F during this resting period.
Step 9
9. While the roast rests, prepare a simple pan sauce. Place the roasting pan on the stovetop over medium heat and deglaze with beef stock, scraping up the browned bits from the bottom of the pan.
Step 10
10. Whisk in the butter to create a silky, rich pan sauce. Strain the sauce into a serving dish if desired.
Step 11
11. Slice the roast into thick slices, serve with the pan sauce, and enjoy your perfectly cooked prime rib!
Nutrition Facts
| Serving size | (3055.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8482.1 |
| Total Fat 692.6g | 0% |
| Saturated Fat 277.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 2103.2mg | 0% |
| Sodium 5937.1mg | 0% |
| Total Carbohydrate 13.5g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 0g | |
| Protein 530.4g | 0% |
| Vitamin D 190.5IU | 0% |
| Calcium 412.4mg | 0% |
| Iron 52.8mg | 0% |
| Potassium 6617.0mg | 0% |
Source of Calories