Prime Rib Roast (Print Version)
# Ingredients:
01 -
5 pounds of prime rib (double the spices for bigger roasts).
02 -
Freshly ground black pepper, 2 teaspoons.
03 -
1 teaspoon of thyme leaves, chopped.
04 -
A handful of sea salt.
05 -
Chopped fresh rosemary, 2 teaspoons.
06 -
8 garlic cloves, finely chopped.
07 -
1/4 cup of olive oil.
08 -
Optional: Horseradish for dipping.
# Instructions:
01 -
Let it sit out for an hour before cooking. Sprinkle it with salt, then lightly cover with plastic wrap.
02 -
Move the oven rack to the middle position, then heat to 500°F (260°C).
03 -
In a bowl, combine 1 1/2 teaspoons salt, oil, garlic, rosemary, thyme, and pepper.
04 -
Dry roast with paper towels, then rub your seasoning blend all over it.
05 -
If it’s bone-in, place roast bones down in cast iron. For boneless, use a rack.
06 -
Put roast in oven at 500°F for 15 minutes to make a crust.
07 -
Lower oven to 325°F (165°C). Cook to your desired finish using a thermometer: for rare, aim for 120°F (49°C), about 10-12 mins per pound; medium-rare at 130°F (54°C), 13-14 mins per pound; medium at 140°F (60°C), 14-15 mins per pound; medium-well done at 150°F (66°C).
08 -
When 5-10 degrees under your target temp, take it out. It’ll cook a bit longer as it sits.
09 -
Wrap loosely with foil and let it chill out for 30 minutes.
10 -
Carve into slices about 1/2 inch thick, cutting against the grain. Add horseradish on the side if you like.
# Notes:
01 -
Ask your butcher to remove and tie back the bone on a bone-in roast so slicing’s easier later.
02 -
When using boneless, raise it on a rack—an Instant Pot rack works great in a cast iron.
03 -
Take meat out before it fully reaches your target temp, as it continues cooking when resting.
04 -
It’s amazing in sandwiches the next day with horseradish sauce.