Roast Prime Rib

Discover the ultimate guide to Roast Prime Rib, featuring expert tips, cooking techniques, and flavorful recipes for a showstopping holiday centerpiece.

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Prep Time 30

Cook Time 2

Resting Time 30

Total Time 3

Servings: 8 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb Prime Rib Roast size according to guests
1 tbsp Coarse Kosher Salt per rib
to taste Freshly Cracked Black Pepper
to taste Minced Garlic
to taste Fresh Rosemary optional
to taste Fresh Thyme optional
to taste Worcestershire Sauce optional
to taste Soy Sauce optional
to taste Olive Oil optional
to taste Compound Butter optional
to serve Horseradish Sauce
to serve Au Jus
to serve Roasted Vegetables
to serve Yorkshire Pudding
to serve Mashed Potatoes
to serve Salad
to serve Wine optional

Equipment

Meat Thermometer
Roasting Pan
Knife for Scoring
Paper Towels
Foil for Resting
Serving Platter

Method

Allow the prime rib to sit at room temperature for 2 hours before cooking.
Pat the roast completely dry with paper towels to ensure a good crust.
Season the roast generously with kosher salt, black pepper, and minced garlic, massaging into the meat.
Optionally, apply fresh rosemary and thyme or marinate using Worcestershire, soy sauce, olive oil, and garlic.
Score the fat cap in a crosshatch pattern.
Preheat the oven to 325°F (or 350°F depending on size).
Place the prime rib in a roasting pan and cook for approximately 15-20 minutes per pound for medium-rare.
Use a meat thermometer, aiming for 120-125°F before removing from the oven.
Tent the roast loosely with foil and let rest for at least 20-30 minutes before slicing.
Prepare accompanying sauces and sides during the resting period.

Nutrition

Calories: 350kcalProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 800mgPotassium: 350mgCalcium: 2mgIron: 10mg

Notes

Letting the roast sit at room temperature before cooking is crucial for even doneness. Applying the dry rub the night before results in a better crust. Don’t skip the resting period after cooking; it’s essential for juicy slices. Consider pairing with creamy horseradish sauce, au jus, and roasted vegetables for a classic presentation.