Prime rib recipe
Prime rib is a classic and delicious cut of beef that is perfect for special occasions or holiday dinners. Here’s a basic recipe to cook a mouthwatering prime rib: Ingredients: 1 prime rib roast (bone-in or boneless), approximately 4 to 6 pounds (1.8 to 2.7 kg) to serve 4 to 6 people 4-6 garlic cloves, thinly sliced 2 tablespoons olive oil 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme leaves 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Instructions: Prepare the prime rib: Take the prime rib roast out of the refrigerator and let it sit at room temperature for about 1 to 2 hours before cooking. Allowing the meat to come to room temperature ensures more even cooking.
Preheat your oven to 450°F (230°C). Prepare the seasoning: In a small bowl, mix together the olive oil, chopped rosemary, thyme, kosher salt, and black pepper to make a flavorful herb rub. Season the prime rib: Pat the roast dry with paper towels to ensure better browning during cooking. Make small slits all over the roast with a sharp knife and insert the thinly sliced garlic into the slits. Rub the entire roast with the herb mixture, making sure to coat it evenly on all sides. Roasting the prime rib: Place the seasoned prime rib on a roasting pan, bone-side down (if it has bones). If desired, you can place the roast on a wire rack inside the roasting pan to allow for better air circulation and more even cooking. Insert a meat thermometer into the thickest part of the roast, making sure the tip is not touching the bone. Roast the prime rib: Place the roasting pan in the preheated oven and cook at 450°F (230°C) for 15 minutes to sear the exterior and lock in the juices. After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness: For rare: 120-125°F (49-52°C) For medium-rare: 130-135°F (54-57°C) For medium: 140-145°F (60-63°C) Note: The temperature will rise a few degrees while the roast rests. Calculate the cooking time based on the weight of your roast and the desired doneness. A rough estimate is about 15 minutes per pound (450g) for medium-rare. Resting the prime rib: Once the roast reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil. Let the prime rib rest for about 20 to 30 minutes before carving. This resting period allows the juices to redistribute and results in a juicier and more tender roast. Carving and serving: Slice the prime rib across the grain to your preferred thickness.
Serve the prime rib with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh green salad. Enjoy your deliciously tender and flavorful prime rib!