Traditional Roast Prime Rib

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 8
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This Traditional Roast Prime Rib is the centerpiece your table deserves. With its perfectly seasoned crust and tender, juicy interior, it's a dish that's sure to impress both family and guests. Perfect for special occasions or a luxurious Sunday dinner.

Ingredients for Traditional Roast Prime Rib

The star of the show is, of course, the 7 lbs standing rib roast. Opt for a cut with good marbling for the juiciest results. Kosher salt helps to flavor the meat deeply, while freshly ground black pepper adds a gentle heat and complexity. Minced garlic infuses the roast with a fragrant, savory aroma. Olive oil binds the seasonings together and helps create that irresistible crust. Fresh rosemary and thyme contribute earthy, aromatic notes that elevate the overall flavor profile.

Tips & Tricks

  • Ensure the roast is at room temperature before starting. This helps it cook evenly.
  • Use a meat thermometer to avoid overcooking. Guesswork is risky with prime rib.
  • Resting is non-negotiable — it’s the secret to juicy meat.

Serving Suggestions

Serve the roast with a side of creamy mashed potatoes or a crisp, refreshing Caesar salad. A rich, red wine sauce or horseradish cream can complement the flavors beautifully. Don't forget to pair it with a bold red wine, like a Cabernet Sauvignon, to match the richness of the meat.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but reduce the quantity by half, as dried herbs are more potent.
What if I prefer my meat well-done?
Cook until the internal temperature reaches 145°F (63°C), but be aware this can result in a less juicy roast.

Traditional Roast Prime Rib Recipe Walkthrough

Start by preheating your oven to 450°F (232°C). While it heats up, take your prime rib roast and pat it dry using paper towels. This step is crucial as it helps the seasonings adhere better and ensures a nice crust. Place the roast in a roasting pan with the bone-side down; this provides a natural roasting rack.

Next, make the seasoning paste. In a small bowl, combine kosher salt, black pepper, minced garlic, olive oil, rosemary, and thyme. Mix them until they form a cohesive paste. Once ready, rub this mixture all over the roast. Be generous and make sure every inch is covered, as this will maximize the flavor.

Put the seasoned roast into the oven for an initial 20-minute roast at 450°F to develop that crust we’re aiming for. After 20 minutes, lower the oven temperature to 325°F (163°C). Continue roasting until the internal temperature hits 130°F (54°C) for medium-rare, which should take about 1.5 to 2 hours. Use a meat thermometer for accuracy; it’s your best friend here.

Once done, remove the roast from the oven. Let it rest for at least 20 minutes, tented loosely with foil. This resting period is crucial as it allows the juices to redistribute, making each slice succulent and tender.

Why You'll Love This Recipe

  • Showcases the rich flavor of a prime rib roast with minimal fuss.
  • Creates a beautiful, savory crust that locks in juices.
  • Simple ingredients create complex flavors.
  • Perfect for special occasions or when you want to treat yourself.

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

Step-by-step 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.

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