Mouthwatering Prime Rib Roast (Printable Version)
# What You'll Need:
01 -
5 pounds of prime rib (double spices if it's a bigger cut).
02 -
Coarse sea salt.
03 -
1/4 cup of olive oil.
04 -
8 minced garlic cloves.
05 -
2 teaspoons of freshly cracked black pepper.
06 -
1 teaspoon thyme leaves, freshly chopped.
07 -
2 teaspoons chopped rosemary.
08 -
Optional: Horseradish for dipping.
# Preparation Steps:
01 -
Bring the meat out an hour before cooking. Sprinkle salt all over and let it sit, loosely wrapped.
02 -
Pick the middle rack for your oven and preheat to 500°F (260°C).
03 -
Combine garlic, pepper, oil, rosemary, thyme, and 1 1/2 tsp salt in a bowl.
04 -
Dry the surface of the roast with paper towels. Rub the spice mixture all over.
05 -
Place the bone-in roast bone-side down in a cast iron pan. Use a rack for boneless cuts.
06 -
Bake at 500°F for 15 minutes to get a nice crust.
07 -
Drop the heat to 325°F (165°C) and bake to your preferred doneness. Use a thermometer: for Rare: 120°F (49°C), 10-12 minutes per pound; Medium rare: 130°F (54°C), 13-14 minutes per pound; Medium: 140°F (60°C), 14-15 minutes per pound; Medium well: 150°F (66°C).
08 -
Stop cooking at 5-10 degrees below your goal temp. The roast will finish as it rests.
09 -
Cover loosely with foil and let sit for about 30 minutes.
10 -
Cut slices against the grain, about 1/2-inch thick. Add horseradish on the side if you want.
# Additional Tips:
01 -
If it's bone-in, get the butcher to slice the bones and tie them back on—makes carving easier.
02 -
Without bones, you'll need a rack. An Instant Pot rack fits fine in cast iron pans.
03 -
The meat continues cooking once it's resting, so stop early.
04 -
Leftovers are perfect for sandwiches, especially with horseradish sauce.