Prime Rib Recipe
Indulge your senses in the epitome of beefy decadence with our Prime Rib recipe, a symphony of succulence and robust flavors that promises a dining experience fit for royalty. This culinary masterpiece transforms a simple cut of beef into an exquisite showcase of tenderness, enhanced by a carefully crafted herb rub and a meticulous roasting process.
Serve this Prime Rib at your most celebratory gatherings, where the joy of sharing a perfectly cooked roast becomes a moment of communal delight. Every mouthful is a testament to the culinary arts—a symphony of tastes and textures that elevates a simple cut of beef into an extraordinary dining experience.
Equipment
- Roasting pan with a rack
- Meat thermometer
- Kitchen twine
- Aluminum foil
- Carving knife
Ingredients
- 1 prime rib roast bone-in or boneless, about 4-5 pounds (1.8-2.3 kg)
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 1 cup beef broth
- 1/2 cup red wine optional
Instructions
- Preparation:Take the prime rib out of the refrigerator at least one hour before cooking to allow it to come to room temperature.Preheat your oven to 450°F (230°C).
- Prepare the Roast:Pat the prime rib dry with paper towels. If the roast has a fat cap, score it with a sharp knife in a crisscross pattern without cutting into the meat.Tie the roast with kitchen twine if it's bone-in to help it cook more evenly.
- Season the Prime Rib:In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil to create a paste.Rub the paste evenly over the surface of the prime rib, ensuring that it's well-coated with the herb mixture.
- Place on Rack:Set a roasting rack inside a roasting pan. Place the seasoned prime rib on the rack, fat side up
- Roast at High Temperature:Roast the prime rib in the preheated oven for 20 minutes to sear the exterior and develop a crust.
- Reduce Oven Temperature:After the initial searing, reduce the oven temperature to 325°F (163°C).
- Continue Roasting:Continue roasting the prime rib until it reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast without touching the bone for accuracy.For medium-rare, aim for an internal temperature of around 135-140°F (57-60°C).
- Resting Period:Once the prime rib reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute and results in a juicier roast.
- Make Au Jus (Optional):While the roast is resting, you can make a simple au jus by deglazing the roasting pan with beef broth and red wine (if using). Strain the liquid and serve it alongside the prime rib.
- Carve and Serve:Carve the prime rib into thick slices, and serve with the au jus if desired.
Notes
Prepare for a feast as you savor the succulent and flavorful experience of a perfectly cooked prime rib!
