Prime rib recipe

 

Ingredients:

1 bone-in prime rib roast (4–6 lbs)

2 tbsp olive oil or melted butter

2 tbsp kosher salt

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tbsp fresh thyme, chopped (or 1 tsp dried)

1 tsp onion powder

Instructions:

1. Prep the Roast:

Let the prime rib sit at room temperature for 2 hours before cooking.

Pat dry, then rub with olive oil (or butter).

Mix salt, pepper, garlic powder, rosemary, thyme, and onion powder, then rub all over the roast.

2. Roast Low and Slow:

Preheat oven to 250°F (120°C).

Place the prime rib bone-side down on a rack in a roasting pan.

Roast until the internal temp reaches your desired doneness:

Rare: 120°F (49°C)

Medium-rare: 130°F (54°C)

Medium: 140°F (60°C)

(This takes about 3–4 hours for a 5-lb roast.)

3. Sear for the Perfect Crust:

Remove from oven, tent loosely with foil, and let rest for 30–45 minutes.

Increase oven to 500°F (260°C).

Roast for 5–10 minutes until the crust is deep golden brown.

4. Serve:

Slice and serve with au jus, horseradish sauce, or garlic butter.

Tips:

No thermometer? A fork should slide in easily at medium-rare.

Want extra flavor? Dry-brine the roast overnight (salt it, leave uncovered in the fridge, then season before roasting).

Would you like a sugar-free horseradish sauce to go with it?