A classic rib roast is the centerpiece of any special occasion meal. It's not just about the perfect cut of meat; it's the simple yet flavorful preparation that makes it memorable. This recipe is your ticket to a satisfying, elegant dinner without the fuss.
Prime rib roast is the star of the dish, so choose a quality cut for the best results. The marbling of fat ensures a juicy and tender result. Olive oil helps the herbs and spices adhere to the meat while adding a subtle richness. Kosher salt and freshly ground black pepper enhance the meat's natural flavors without overpowering them. Garlic, when minced, blends with the herbs to create a fragrant crust. Rosemary and thyme are the herbs of choice, adding earthy and aromatic notes. Finally, beef broth is used as a flavorful finishing touch, bringing moisture and depth to each serving.
This rib roast pairs beautifully with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp green salad. A bold red wine, such as a Cabernet Sauvignon or Merlot, complements the rich flavors of the beef.
To start off, preheat your oven to 450°F. This high temperature is key to searing the outside of the roast, locking in all those precious juices. While the oven heats, take your rib roast and rub it all over with olive oil. This ensures the seasonings will stick and helps form a delicious crust.
Next, generously sprinkle kosher salt and freshly ground black pepper over the roast. Don't be shy; this is where the magic begins. In a small bowl, mix together minced garlic, chopped rosemary, and thyme. Rub this aromatic blend all over the roast, ensuring every inch is covered.
Place the roast on a rack in a roasting pan, positioning it fat side up. This way, as the fat renders, it will baste the meat naturally. Pop the roast into the oven for an initial 15 minutes to get that nice browning started. Then, lower the oven temperature to 325°F and continue roasting. You’re looking for an internal temperature of 130°F for a perfect medium-rare, which should take about 2 hours depending on your oven.
Once done, remove the roast from the oven and cover it loosely with foil. Let it rest for 20 minutes; this rest period allows the juices to redistribute throughout the meat, making each slice juicy and tender.
To serve, slice the roast and pour warm beef broth over each piece. This adds a luxurious touch, enhancing the flavor and keeping the meat moist.
Share