Prime Rib
Our Prime Rib recipe features an herb and garlic seasoning, with step-by-step instructions for cooking a perfect boneless or bone-in roast. The meat is tender and juicy inside with a seasoned crust on the outside.
Servings: 8 (for 4 lb roast)
Ingredients
- 1 Bone In Rib Roast (3-7 ribs) estimate 1 rib per every 2 people
- salt (approx 1 tablespoon for 4 lbs)
Instructions
- Cut bones from bone in rib roast using a sharp knife.
- Salt under the bones and tie the bones back on using food safe twine. Salt the rest of the roast. Let the roast sit at room temperature for 45 minutes with the salt.
- Preheat oven to 500℉.
- Pat the roast dry and place in a roasting pan bone side down.
- Prepare the garlic herb butter by mixing the ingredients together in a small bowl.
- Using your fingers, smear the garlic herb butter mixture all over the outside of the roast.
- Cook the prime rib in the oven for 15 minutes, then reduce the heat to 325℉. Track the temperature using a digital thermometer.
- Cook the prime rib until the desired temperature is reached. For rare remove when the roast registers 115℉. 125℉ for medium rare, 130℉ for medium, 140℉ for medium well, 150℉ for well done.
- Once removed, tent the prime rib in the roasting pan with foil and let sit for 30 minutes.
- Slice and serve immediately.
Notes
Bone-In: If you opt for a bone-in prime rib, you can ask the butcher to remove the bone and tie it back onto the roast for cooking. This ensures that the bones will serve as a convenient rack for the meat while allowing easy removal before carving.
Boneless: If you choose a boneless cut, it's best to place it on a rack during roasting.
Internal Temperature: Cook to temperature, as a general guideline expect to cook 11-12 minutes per pound to reach rare.
- 115-120˚F for rare
- 125-130˚F for medium-rare
- 135-140° F for medium
- 145-150 F° for medium well
Nutrition
Serving: 1 | Calories: 550kcal | Protein: 51g | Fat: 50g