Best Prime Rib
JoyOuceKitchen
Transform your next holiday or special occasion with this showstopping Prime Rib recipe. This decadent dish features a well-marbled roast, seasoned with a savory herb crust and cooked to a perfect pink, juicy center. The high-heat sear creates a beautiful caramelized crust, while the low and slow roasting ensures tenderness that melts in your mouth. Imagine carving thick slices of prime rib, each bursting with flavor and accompanied by a pool of rich drippings for dipping Yorkshire puddings. With its impressive presentation and undeniable deliciousness, this prime rib recipe is sure to become a family favorite, leaving everyone begging for seconds.
| Prep Time | Cook Time | Servings |
| 15 mins | 2 hrs | 4-5 |
INGREDIENTS
- 4-5 lb bone-in prime rib roast, trimmed of excess fat (about 1 lb per person)
- Kosher salt
- Freshly ground black pepper
- Optional: olive oil, garlic powder, herbs (thyme, rosemary) for a rub
Equipment
- Instant-read meat thermometer
- Roasting pan
- Aluminum foil
- Cutting board
- Sharp knife
INSTRUCTIONS
1. Prepping the Roast:- Temper the Roast: Take your prime rib out of the refrigerator 2-3 hours before cooking. This allows the meat to come closer to room temperature, ensuring even cooking.
- Trim the Fat: Use a sharp knife to remove any excess fat, leaving a thin layer for flavor and basting. Trim away the silver skin membrane between the meat and fat for a nicer texture.
- Season Generously: Sprinkle the roast liberally with kosher salt and freshly ground black pepper on all sides. You can also use an optional rub made with olive oil, garlic powder, and your favorite herbs like thyme and rosemary.
- Preheat the Oven: Crank your oven to 500°F (260°C). This high heat creates a beautiful sear and locks in the juices.
- Heat a Pan (Optional): If you don't have a broiler, heat a large cast-iron skillet or roasting pan over high heat on the stovetop. Add a drizzle of oil if desired.
- Sear the Roast: Place the roast fat side up in the pan or directly on the oven rack. Sear for 15-20 mins, letting the fat become golden brown and bubbly.
- Reduce Heat: Turn the oven down to 225°F (110°C). This low and slow cooking allows the roast to gently cook to the desired doneness without drying out.
- Cook and Relax: Let the roast cook undisturbed, checking the thermometer every 20-30 mins. (The temperature will continue to rise slightly even after you remove it from the oven.) Aim for:
- 120-125°F (52°C) for medium rare
- 125-130°F (54°C) for medium
- 130-135°F (57°C) for medium well
Tent and Rest: Once the thermometer reaches your desired temperature, remove the roast from the oven and loosely tent with foil. Let it rest for at least 30 mins on a cutting board. This allows the juices to redistribute, resulting in a tender and flavorful roast.
5. Carving and Enjoy- Carve against the grain: Use a sharp knife to slice the roast thinly against the grain for the most tender texture.
- Serve with pan drippings: Spoon the delicious pan drippings onto your cooked prime rib for extra flavor and moisture.
TIPS
2. For a more even cook, rotate the roast halfway through the low-and-slow cooking process.
3. Let your carving knife rest for a few minutes between slices for cleaner cuts.
4. Pair your prime rib with roasted vegetables, creamy mashed potatoes, and a bold red wine for a truly special meal.