Description
Achieve restaurant-quality prime rib at home with this foolproof low-and-slow method followed by a high-heat sear. The result? A tender, juicy roast with a beautifully browned crust. Whether for holidays or a special occasion, this recipe guarantees a perfect prime rib every time!
Ingredients
- 1 (6-7 lb) bone-in prime rib roast (about 3 bones)
- Kosher salt (for seasoning)
- Black pepper (for seasoning)
- 4 cloves garlic (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
- 2 tbsp butter (or olive oil, for crust)
- Optional horseradish cream (for serving)
Instructions
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Prep the Roast: Remove the prime rib from the fridge 2 hours before cooking to ensure even cooking. Pat dry with paper towels.
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Season Generously: Mix salt, black pepper, garlic, rosemary, and thyme. Rub all over the roast. Massage butter or olive oil into the meat.
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Slow Roast: Preheat oven to 250°F (120°C). Place roast on a wire rack in a roasting pan. Cook for 3 to 4 hours, until the internal temperature reaches 120°F (49°C) for medium-rare.
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Rest the Meat: Remove from oven and tent with foil. Rest for 30-40 minutes to let juices redistribute.
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Sear for the Perfect Crust: Increase oven to 500°F (260°C). Once preheated, return roast to oven for 5-10 minutes until deep brown.
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Slice and Serve: Carve into thick slices and serve immediately.
Notes
- Use a Meat Thermometer: Ensures perfect doneness.
- Cooking for Different Doneness:
- Medium-Rare: 120°F → Rests to 130°F
- Medium: 130°F → Rests to 140°F
- Medium-Well: 140°F → Rests to 150°F
- Make Ahead Tip: Slow-roast ahead of time, then sear just before serving.
Nutrition
- Serving Size: ~6 oz
- Calories: 560 kcal
- Sugar: 0g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 140mg