Description
Rich holiday Roasted Prime Rib emerges as a classic centerpiece for festive gatherings. Succulent meat and golden herbs promise a memorable dinner experience you can confidently serve to delighted guests.
Ingredients
Scale
- 1 bone-in prime rib roast, 6-7 lbs / 3-3.5 kg (3–4 ribs)
- 4 cloves garlic, minced
- 2 tbsps fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tsps kosher salt
- 1 tsp black pepper
- 2 tbsps olive oil
- 1 cup beef stock (240 ml)
- ½ cup dry red wine (120 ml)
- 1 tbsp Worcestershire sauce
Instructions
- Temperature Preparation: Remove prime rib from refrigerator and let rest at room temperature for 1-2 hours to ensure uniform cooking and tender meat texture.
- Surface Preparation: Pat roast completely dry using paper towels, creating optimal conditions for exceptional crust development.
- Seasoning Foundation: Massage olive oil across entire roast surface, establishing a receptive base for herbal coating.
- Herb Coating: Combine garlic, rosemary, thyme, salt, and black pepper into a robust seasoning blend. Thoroughly massage mixture over entire roast, ensuring comprehensive coverage.
- Roasting Setup: Position roast bone-side downward in a rack-equipped roasting pan, preparing for high-temperature searing.
- Initial Searing: Preheat oven to 500F, roasting for 20 minutes to develop a caramelized, rich exterior.
- Controlled Cooking: Reduce oven temperature to 325F, continuing roasting until internal temperature reaches desired doneness (rare: 120F, medium-rare: 130F, medium: 140F, well-done: 160F).
- Temperature Monitoring: Use meat thermometer to track cooking progress, estimating 10-12 minutes per pound.
- Resting Phase: Remove roast from oven, tent with aluminum foil, and allow 20-minute resting period for optimal juice redistribution.
- Au Jus Preparation: Deglaze roasting pan with red wine, scraping browned fragments. Incorporate beef stock and Worcestershire sauce, simmering 5-7 minutes until slightly reduced.
- Serving: Carve roast between ribs or into substantial portions, presenting with prepared au jus or accompanying horseradish sauce.
Notes
- Temper Meat Carefully: Remove prime rib from refrigerator 1-2 hours before cooking to ensure uniform temperature and prevent uneven cooking.
- Pat Dry Thoroughly: Use clean paper towels to completely dry meat surface, which guarantees a perfect crispy external crust during high-heat roasting.
- Layer Seasonings Strategically: Apply olive oil first, then massively coat with herb blend to maximize flavor penetration and create rich aromatic profile.
- Monitor Temperature Precisely: Use reliable meat thermometer for accurate doneness, remembering internal temperature continues rising during resting period, preventing overcooking.
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 246
- Sugar: 0 g
- Sodium: 218 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 75 mg