Imagine cutting into a prime rib so tender it practically melts in your mouth, with a golden-brown crust that crackles with every slice, and flavor so intense it'll make your taste buds dance with joy. This isn't just another roast—this is the holy grail of beef preparation, a low and slow cooking method that transforms an ordinary dinner into an extraordinary culinary experience. Whether you're hosting a special occasion or simply want to elevate your weekend meal, this prime rib recipe is your ticket to becoming a home cooking legend.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 (5-6 pound) prime rib roast
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 4 cloves garlic, minced
- Fresh rosemary and thyme for seasoning
Instructions
- Remove the prime rib roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
- Preheat the oven to 225°F (107°C). This low temperature is crucial for the slow and even cooking method.
- Pat the prime rib roast completely dry with paper towels to remove any excess moisture. This helps create a perfect crust.
- In a small bowl, mix olive oil, minced garlic, kosher salt, black pepper, and finely chopped fresh rosemary and thyme to create a seasoning paste.
- Rub the entire roast generously with the seasoning mixture, ensuring even coverage on all sides of the meat.
- Place the roast bone-side down on a roasting rack inside a heavy-bottomed roasting pan. The bone acts as a natural rack and adds flavor.
- Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat.
- Slow roast in the preheated oven until the internal temperature reaches 125°F (52°C) for medium-rare, which typically takes about
- 5-4 hours.
- Once the desired internal temperature is reached, remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 20-30 minutes to allow juices to redistribute.
- For a crispy exterior, increase oven temperature to 500°F (260°C) and return the roast for 5-10 minutes until a golden-brown crust forms.
- Carve against the grain and serve immediately, enjoying the perfectly cooked, juicy prime rib.
Tips
- Temperature is Key: Always use a reliable meat thermometer to ensure precise doneness. Remove the roast slightly before your target temperature, as it will continue cooking during the resting period.
- Room Temperature Matters: Letting the meat sit out for 2-3 hours before cooking ensures even heat distribution and more consistent results.
- Pat Dry for Crispy Crust: Moisture is the enemy of a perfect sear. Use paper towels to thoroughly dry the meat before seasoning.
- Don't Rush the Resting: Letting the meat rest after cooking allows juices to redistribute, ensuring each slice is incredibly juicy and flavorful.
- Quality Matters: Choose a high-quality prime rib with good marbling for the most tender and flavorful results.
- Seasoning Strategy: Be generous with your seasoning, but don't overpower the natural beef flavor. A simple mix of salt, pepper, and herbs works wonders.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 1g
Protein: 45g
Fat: 42g
Saturated Fat: 17g
Cholesterol: 140mg
