If you're looking for a show-stopping centerpiece for your next special occasion, this Prime Rib Delight is your ticket to culinary success. With its perfectly seasoned crust and tender, juicy interior, this roast is a crowd-pleaser that's surprisingly easy to make.
The star of this dish is the standing rib roast, a cut known for its marbling and flavor. Olive oil helps to form a crispy crust while keeping the meat moist. Kosher salt and freshly ground black pepper create a savory seasoning that enhances the beef. The addition of minced garlic brings a touch of aromatic depth, while fresh rosemary and thyme offer their herbal notes, complementing the rich flavors of the roast.
This prime rib pairs beautifully with classic sides like creamy mashed potatoes and roasted vegetables. A fresh, crisp salad can provide a nice contrast to the richness of the meat. Consider serving with a robust red wine, such as Cabernet Sauvignon, which complements the flavors perfectly.
Start by preheating your oven to 450°F (232°C). This initial high heat is crucial for developing that beautiful crust on your roast. While the oven heats up, pat the rib roast dry with paper towels—this step is key to achieving a good sear.
Next, place the roast on a rack in a roasting pan. Rub it all over with olive oil, ensuring every part is coated. Generously season with kosher salt and freshly ground black pepper. Don’t be shy here; this is what will form your flavorful crust.
Spread the minced garlic evenly over the surface of the meat. Tuck the sprigs of rosemary and thyme under the twine that holds the roast together. This allows the herbs to infuse their flavors as the meat cooks.
Place the pan in the oven and roast for 20 minutes. This high-temperature roast will start the browning process. After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness: 120°F for rare or 130°F for medium-rare, usually taking about 2-3 hours.
Once done, remove the roast from the oven and let it rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, ensuring every slice is juicy and tender.
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