Prime Rib – Looking to impress your guests with a show-stopping main course? Look no further! Our Prime Rib Recipe will elevate your cooking game and leave your family and friends in awe. Juicy, succulent, and full of flavor, this prime rib is the epitome of a special occasion dish. The secret lies in a mouthwatering rub and careful cooking techniques that ensure a tender, melt-in-your-mouth experience. Whether it’s a holiday feast or a celebratory gathering, this prime rib will be the star of the show!
I can’t help but reminisce about the first time I prepared this Prime Rib for my family. It was a special occasion, my husband’s birthday, and I wanted to make it unforgettable. I carefully selected the perfect 7-pound bone-in beef prime rib, knowing that the bone would add even more flavor to the meat.
As I seasoned the roast with aromatic rosemary, thyme, and garlic, the kitchen filled with an irresistible aroma. My husband and our little ones were already eager with anticipation, peeking into the oven every now and then. The moment I pulled out the perfectly roasted prime rib, their eyes lit up with excitement.
With each slice, the tender, juicy meat melted in our mouths, and we couldn’t help but let out satisfied “Mmm’s” and “Wow’s.” It became an instant family favorite, a recipe that brings us together on special occasions and creates lasting memories.
Why This Prime Rib Recipe is a Must-Try?
- Mouthwatering Rub: Our prime rib is elevated with a tantalizing rub made from a perfect blend of sea salt, black pepper, fresh rosemary, thyme, and chopped garlic, all mixed together with extra light olive oil. This rub infuses the meat with incredible flavor and forms a beautiful crust during roasting.
- Proper Preparation: By letting the roast rest at room temperature for 3 hours before cooking, it ensures more even baking, resulting in a perfectly juicy and tender prime rib.
- Foolproof Cooking Method: Our carefully crafted cooking guidelines take the guesswork out of achieving the perfect doneness. Whether you prefer rare, medium-rare, or medium, our recipe ensures the prime rib reaches the ideal temperature for your desired taste.
Ingredients:
- 7 lb. beef prime rib (bone-in) (3.18 kg)
- 3 1/2 tsp sea salt, divided
- 1/2 Tbsp. black pepper, freshly ground
- 1 tsp fresh rosemary leaves, minced, from 1 sprig or 1/2 tsp dried rosemary
- 1/2 tsp fresh thyme leaves, minced, from 1-2 sprigs, or 1/4 tsp dried thyme
- 6 garlic cloves, finely chopped
- 3 Tbsp. extra light olive oil (44 ml)
Directions:
Cut the ribs away from the roast, keeping them together, and then tie them back onto the roast with kitchen string at 1-inch intervals.
Sprinkle 2 tsp of salt all over the meat, cover loosely with plastic wrap, and let it rest at room temperature for 3 hours to ensure even cooking.
Preheat the oven to 500˚F (260˚C) with the rack in the lower third of the oven.
Prepare the prime rib rub by mixing 1/2 Tbsp. salt, black pepper, minced rosemary, minced thyme leaves, chopped garlic, and olive oil in a small bowl.
Pat the roast dry with a paper towel and rub the garlic mixture all over the top and sides of the meat.
Place the roast bone-side-down in a roasting pan (the bones act as a rack), and insert a meat thermometer into the thickest part of the meat.
Bake at 500˚F (260˚C) for 15 minutes to sear the exterior.
Reduce the oven temperature to 325˚F (163˚C) and continue baking, following the recommended cooking times for your desired doneness.
Once the thermometer registers your preferred doneness, remove the prime rib from the oven and let it rest on a cutting board, tented loosely with foil, for 30 minutes.
After resting, remove the kitchen string and the rib rack, and slice the prime rib to your desired thickness.
Notes:
- For a boneless prime rib, you can ask your butcher to remove the bones and then tie them back onto the roast, or you can cook it without the bones.
- If using dried herbs instead of fresh, reduce the amount by half, as dried herbs are more potent.
- To ensure accurate doneness, always use a meat thermometer inserted into the thickest part of the meat, away from the bone.
In conclusion, our Prime Rib Recipe is a culinary masterpiece that will undoubtedly elevate your special occasions to new heights. From its mouthwatering rub infused with aromatic herbs and garlic to the perfectly cooked, juicy meat, this prime rib is a symphony of flavors that will leave your guests in awe.
Sharing this recipe with you and recounting the joy it has brought to my own family fills me with a sense of warmth and nostalgia. It has become more than just a dish; it’s a symbol of celebration and togetherness in our household. I hope that preparing this prime rib will create cherished moments and unforgettable memories for you and your loved ones as well.
So, the next time you’re looking to create a culinary masterpiece that will impress and delight, turn to our Prime Rib Recipe. Whether it’s a holiday gathering, a milestone celebration, or simply a weekend feast with loved ones, this flavorful and tender prime rib will undoubtedly steal the show and leave everyone craving more.
Thank you for joining us on this delicious journey, and we can’t wait for you to experience the sheer delight of this Prime Rib Recipe. Happy cooking and bon appétit!
FAQ
Can I use a boneless prime rib for this recipe?
Absolutely! While the bones add extra flavor, you can still enjoy a delicious prime rib with a boneless cut. Just follow the same preparation and cooking instructions.
How do I know when the prime rib is cooked to my desired doneness?
The best way to determine the doneness of the prime rib is by using a meat thermometer. For rare, the internal temperature should reach 120˚F (49˚C), 130˚F (54˚C) for medium-rare, 140˚F (60˚C) for medium, and 150˚F (66˚C) for medium-well.
Can I prepare the prime rib in advance?
While it’s best to cook the prime rib as close to serving time as possible, you can season the roast in advance and let it rest in the refrigerator. Remember to bring it to room temperature before roasting for even cooking.
What side dishes pair well with Prime Rib?
Prime Rib pairs beautifully with roasted vegetables, mashed potatoes, creamy horseradish sauce, and Yorkshire pudding. The rich flavors of the prime rib complement a variety of classic sides.
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Prime Rib
Ingredients
- 7 lb. beef prime rib bone-in (3.18 kg)
- 3 1/2 tsp sea salt divided
- 1/2 Tbsp. black pepper freshly ground
- 1 tsp fresh rosemary leaves minced, from 1 sprig or 1/2 tsp dried rosemary
- 1/2 tsp fresh thyme leaves minced, from 1-2 sprigs, or 1/4 tsp dried thyme
- 6 garlic cloves finely chopped
- 3 Tbsp. extra light olive oil 44 ml
Instructions
- Cut the ribs away from the roast, keeping them together, and then tie them back onto the roast with kitchen string at 1-inch intervals.
- Sprinkle 2 tsp of salt all over the meat, cover loosely with plastic wrap, and let it rest at room temperature for 3 hours to ensure even cooking.
- Preheat the oven to 500˚F (260˚C) with the rack in the lower third of the oven.
- Prepare the prime rib rub by mixing 1/2 Tbsp. salt, black pepper, minced rosemary, minced thyme leaves, chopped garlic, and olive oil in a small bowl.
- Pat the roast dry with a paper towel and rub the garlic mixture all over the top and sides of the meat.
- Place the roast bone-side-down in a roasting pan (the bones act as a rack), and insert a meat thermometer into the thickest part of the meat.
- Bake at 500˚F (260˚C) for 15 minutes to sear the exterior.
- Reduce the oven temperature to 325˚F (163˚C) and continue baking, following the recommended cooking times for your desired doneness.
- Once the thermometer registers your preferred doneness, remove the prime rib from the oven and let it rest on a cutting board, tented loosely with foil, for 30 minutes.
- After resting, remove the kitchen string and the rib rack, and slice the prime rib to your desired thickness.
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