Description
This Prime Rib recipe offers a classic, tender, and flavorful roast perfect for special occasions. Featuring a bone-in 7 lb prime rib seasoned with sea salt, black pepper, fresh herbs, and garlic, then roasted to juicy perfection for a memorable meal serving 12 people.
Ingredients
Scale
Meat
- 7 lb beef prime rib (bone-in)
Seasoning
- 3 1/2 tsp sea salt (divided)
- 1/2 Tbsp black pepper (freshly ground)
- 1 tsp fresh rosemary leaves, minced (or 1/2 tsp dried rosemary)
- 1/2 tsp fresh thyme leaves, minced (or 1/4 tsp dried thyme)
- 6 garlic cloves, finely chopped
Oil
- 3 Tbsp extra light olive oil
Instructions
- Prep the Seasoning: In a small bowl, combine 3 tsp of sea salt, black pepper, minced rosemary, minced thyme, chopped garlic, and extra light olive oil to create a herb-garlic paste.
- Prepare the Prime Rib: Pat the prime rib dry with paper towels. Rub the herb-garlic paste evenly all over the meat, ensuring every surface is coated to enhance flavor.
- Season with Salt: Sprinkle the remaining 1/2 tsp sea salt evenly over the prime rib to further enhance seasoning.
- Roast the Prime Rib: Preheat the oven to 450°F (230°C). Place the prime rib on a roasting rack in a shallow pan. Roast for 15 minutes to sear the exterior, locking in juices.
- Reduce Oven Temperature: After the initial searing, lower the oven temperature to 325°F (163°C) and continue roasting the prime rib for approximately 90 minutes, or until an internal temperature of 130°F (54°C) for medium rare is reached.
- Rest the Meat: Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute before slicing.
- Slice and Serve: Carve the prime rib into servings of 2-3 slices per rib bone and serve immediately for best flavor and tenderness.
Notes
- Use a meat thermometer to ensure perfect doneness; 130°F for medium rare is recommended.
- Resting the meat is crucial to keep it juicy and tender.
- Bone-in prime rib enhances flavor and helps retain moisture during cooking.
- Letting the roast come to room temperature before cooking can improve even cooking.
- Adjust herbs and garlic based on personal preference for flavor intensity.
