Description
Succulent Prime Rib roast brings classic American comfort to dinner tables with robust beef flavor and perfect medium-rare tenderness. Rich herb crust and slow-roasting technique guarantee a memorable centerpiece that will delight you at first luxurious bite.
Ingredients
Scale
Meat:
- 1 (5-7 pounds or 2.3-3.2 kilograms) bone-in prime rib roast (standing rib roast, preferably USDA Prime or Choice)
Dry Seasonings and Herbs:
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary (finely chopped, or 1 teaspoon dried)
- 1 tablespoon fresh thyme (finely chopped, or 1 teaspoon dried)
- 1 teaspoon smoked paprika (optional, for extra depth of flavor)
Liquid and Preparation Ingredients:
- 2 tablespoons olive oil or softened butter
- 2 cups beef broth
- ½ cup red wine (optional, for richer flavor)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon butter
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt & pepper, to taste
Instructions
- Elevate the prime rib to room temperature, allowing it to rest outside the refrigerator for 1-2 hours, ensuring even cooking and optimal tenderness.
- Fire up the oven to a scorching 450F (230C), preparing for an initial high-heat sear that will create a magnificent golden crust.
- Craft a robust seasoning blend by combining salt, pepper, garlic powder, onion powder, rosemary, thyme, and paprika in a mixing vessel.
- Massage the roast thoroughly with olive oil or softened butter, creating a luxurious base for the seasoning mixture to adhere to.
- Generously coat the entire roast with the aromatic spice blend, ensuring complete coverage for maximum flavor infusion.
- Position the roast bone-side down in a roasting pan fitted with a rack, promoting optimal air circulation and even heat distribution.
- Initiate the cooking process with a high-temperature sear at 450F (230C) for 15-20 minutes, developing a rich, caramelized exterior.
- Dramatically reduce the oven temperature to 250F (120C) for the remaining cooking time, allowing for gentle, precise internal cooking.
- Monitor the internal temperature meticulously using a meat thermometer, targeting your preferred doneness: rare at 120-125F, medium-rare at 130-135F, or medium at 140-145F.
- Remove the roast when it registers 5F below the desired temperature, accounting for residual heat during resting.
- Loosely tent the meat with foil, allowing it to rest for 20-30 minutes, which enables juice redistribution and ensures maximum succulence.
- For an optional flavor enhancement, transform the roasting pan drippings into a rich au jus by deglazing with beef broth, Worcestershire sauce, and red wine.
- Simmer the pan sauce, scraping up the flavorful browned bits, and finish with a whisked-in pat of butter for luxurious depth.
- Prepare a zesty horseradish sauce by combining sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper.
- Refrigerate the sauce until serving, allowing flavors to meld and intensify, creating a perfect accompaniment to the succulent prime rib.
Notes
- Let the prime rib sit at room temperature to ensure even cooking and maximum tenderness throughout the meat.
- Create a flavor-packed seasoning blend that can be customized with additional herbs like dried oregano or smoked paprika for extra depth.
- Invest in a reliable meat thermometer to guarantee precise doneness without cutting into the roast and losing precious juices.
- Consider preparing the horseradish sauce a day ahead to allow flavors to meld and intensify, creating a more complex condiment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 490
- Sugar: 1 g
- Sodium: 920 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 120 mg