Description
This Smashing Roasted Prime Rib recipe offers a perfectly cooked, juicy, and flavorful prime rib roast with a crispy herb crust. Ideal for special occasions, it features a simple herb and garlic rub, slow roasting for tenderness, and an optional rich beef gravy to elevate the dish.
Ingredients
Scale
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 the oven: Preheat your oven to 450°F (230°C) to ensure high heat for creating a crispy crust on the prime rib roast.
- Prepare the roast: Pat the prime rib dry thoroughly with paper towels to remove moisture, which helps in developing a great crust during roasting.
- Make the herb rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, kosher salt, black pepper, smoked paprika, and onion powder. Mix well to form a fragrant herb paste.
- Apply the rub: Generously rub the herb mixture all over the entire surface of the prime rib roast, ensuring it is evenly coated to infuse flavor and aid crust formation.
- Place in roasting pan: Position the prime rib roast bone-side down on a rack inside a roasting pan. This allows heat to circulate evenly and the meat to cook uniformly.
- Start roasting hot: Roast the prime rib at 450°F (230°C) for 20 minutes to sear the outside and lock in juices.
- Lower temperature and continue cooking: Reduce oven temperature to 350°F (175°C) and continue roasting for 15-20 minutes per pound depending on desired doneness. Target internal temps are 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
- Rest the roast: Remove from oven and let the roast rest uncovered for 15-20 minutes to allow juices to redistribute, ensuring juicy, tender slices.
- Prepare optional gravy: In a pan over medium heat, melt butter, then whisk in flour and cook for 1 minute to form a roux. Slowly whisk in beef broth, bring to a simmer, and cook until the gravy thickens to desired consistency.
- Serve: Carve the prime rib and serve with the optional gravy, enjoying a rich and flavorful meal.
Notes
- Use a meat thermometer to check internal temperature accurately for perfect doneness.
- Letting the meat rest after cooking is crucial for juicy prime rib.
- Smoked paprika and onion powder are optional but add a smoky depth and additional flavor.
- For a stronger herb flavor, you can add more rosemary or thyme according to preference.
- If no roasting rack is available, place the roast on a bed of vegetables to lift it from the pan.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes to 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked meat)
- Calories: 520
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg
