Prime Rib Roast (Print Version)
# Ingredients:
01 -
5 lbs prime rib (double spices for larger cuts).
02 -
Fresh rosemary, 2 tsp.
03 -
Sea salt.
04 -
Freshly ground black pepper, 2 tsp.
05 -
1 tsp freshly chopped thyme.
06 -
8 minced garlic cloves.
07 -
1/4 cup olive oil.
08 -
Optional: horseradish for serving.
# Instructions:
01 -
Set the meat out an hour in advance. Sprinkle with salt and loosely cover in plastic wrap.
02 -
Adjust oven rack to the center and preheat to 500°F (260°C).
03 -
Combine 1 1/2 tsp salt, garlic, black pepper, rosemary, thyme, and olive oil in a small bowl.
04 -
Pat the roast dry with paper towels. Coat generously with seasoning mixture.
05 -
Place a bone-in roast into a cast iron skillet with bones on the bottom. Use a rack if boneless.
06 -
Cook at 500°F for 15 minutes to develop a crust.
07 -
Lower to 325°F (165°C) and monitor with a thermometer. Time depends on desired doneness: Rare: 120°F (49°C), 10-12 min/lb; Medium rare: 130°F (54°C), 13-14 min/lb; Medium: 140°F (60°C), 14-15 min/lb; Medium well: 150°F (66°C).
08 -
Take roast out 5-10°F before your goal temp. It’ll finish cooking as it rests.
09 -
Cover with aluminum foil and let it sit for 30 minutes.
10 -
Carve into 1/2-inch slices against the grain. Add horseradish on the side if you like.
# Notes:
01 -
Ask your butcher to cut the bone off and tie it back to simplify slicing later.
02 -
Use a rack for boneless roasts—an Instant Pot rack works great in a cast iron pan.
03 -
Remember, the meat cooks more as it rests, so take it out early.
04 -
Tastes amazing in next-day sandwiches with horseradish sauce.