Description
A straightforward method for preparing a tender and juicy standing rib roast with a flavorful herb and garlic crust, suitable for holiday meals.
Ingredients
Scale
- 1 (5-7 pound) bone-in rib roast (Prime Rib)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
- Preheat your oven to 500 degrees Fahrenheit.
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, pepper, and paprika to create the herb rub.
- Pat the entire surface of the roast dry with paper towels.
- Rub the herb mixture evenly over the entire surface of the roast, pressing it firmly into the meat.
- Place the roast, fat side up, in a roasting pan. If using a bone-in roast, try to position the bones underneath the roast to act as a natural rack.
- Roast at 500 degrees Fahrenheit for 15 minutes.
- Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door.
- Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for rare, 130-135 degrees Fahrenheit for medium-rare (recommended). Use a meat thermometer inserted into the thickest part of the meat, avoiding bone contact. This usually takes about 13-15 minutes per pound at the lower temperature.
- Remove the roast from the oven when it reaches your desired temperature.
- Tent the roast loosely with aluminum foil and let it rest for at least 20 minutes before carving. The internal temperature will rise another 5-10 degrees during resting.
- Carve into thick slices and serve with pan drippings or au jus.
Notes
- For easier carving, ask your butcher to ‘French’ the bones (remove the excess meat between the bones) or remove the bones entirely and tie them back on with butcher’s twine.
- If you prefer a crispier crust, you can briefly place the roast under the broiler for the last minute, watching carefully to prevent burning.
- Use the pan drippings to make a simple au jus by skimming off excess fat, adding beef broth, and simmering briefly on the stovetop.
- Prep Time: 20 min
- Cook Time: 2 hr 30 min
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked
- Calories: 450
- Sugar: 0
- Sodium: 350
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 130