Traditional Roast Prime Rib
A succulent and tender roast prime rib, seasoned to perfection and slow-roasted for flavor. Ideal for holiday feasts and special gatherings, this classic dish promises a memorable dining experience.
Prep time: 15 minutesCook time: 3 hoursServes: 8
Ingredients
7 lbs standing rib roast (3 ribs)
1/4 cup kosher salt
1/4 cup freshly ground black pepper
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Instructions
1. Preheat your oven to 450°F (232°C).
2. Pat the prime rib roast dry with paper towels and place it in a roasting pan, bone-side down.
3. In a small bowl, combine kosher salt, black pepper, minced garlic, olive oil, rosemary, and thyme to form a paste.
4. Rub the herb and garlic mixture all over the surface of the roast, ensuring even coverage.
5. Roast the prime rib in the preheated oven for 20 minutes to create a flavorful crust.
6. Lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 1.5 to 2 hours.
7. Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20 minutes before carving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat your oven to 300°F (149°C). Place slices of prime rib in a baking dish, add a few tablespoons of beef broth to prevent drying out, cover with foil, and reheat for 15-20 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
