Description
A succulent roasted prime rib recipe featuring a flavorful herb and garlic rub, perfectly roasted to your preferred doneness, and optionally served with a rich homemade gravy.
Ingredients
Prime Rib Roast
- 1 (4-6 lbs) prime rib roast (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon onion powder (optional)
Gravy (Optional)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups beef broth
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the prime rib.
- Prepare Roast: Pat the prime rib roast dry with paper towels to ensure a crispy crust during roasting.
- Make Herb Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, kosher salt, black pepper, smoked paprika (if using), and onion powder (if using).
- Apply Rub: Rub the herb and spice mixture all over the prime rib roast, making sure it is evenly and thoroughly coated.
- Position Roast: Place the prime rib roast bone-side down on a rack inside a roasting pan.
- Initial High-Heat Roast: Roast the prime rib at 450°F (230°C) for 20 minutes to develop a flavorful crust.
- Continue Roasting: Reduce the oven temperature to 350°F (175°C) and continue roasting for 15-20 minutes per pound, or until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Rest Meat: Remove the roast from the oven and let it rest for at least 15-20 minutes before carving. This allows juices to redistribute for a tender, juicy prime rib.
- Prepare Gravy (Optional): In a pan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in beef broth, bring to a simmer, and cook until thickened into a gravy.
- Serve: Carve the prime rib and serve it with the optional gravy. Enjoy your succulent roasted prime rib!
Notes
- Use a meat thermometer to ensure precise doneness.
- Letting the meat rest is crucial to retain juices.
- Smoked paprika and onion powder add extra depth but are optional.
- Bone-in prime rib adds flavor and helps retain moisture.
- Gravy is optional but pairs beautifully with the roast.
- Adjust cooking time based on the size of the roast and oven accuracy.
