Description
This Smashing Roasted Prime Rib recipe delivers a succulent, perfectly cooked prime rib roast with a flavorful herb and garlic crust. Roasted at high heat to seal in the juices and then slow-cooked to your preferred doneness, this dish is ideal for special occasions and holiday dinners. The optional homemade gravy adds a rich finishing touch to this classic, elegant roast.
Ingredients
Scale
Prime Rib Roast
- 1 (4-6 lbs) prime rib roast (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon onion powder (optional)
Gravy (Optional)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups beef broth
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for the initial high-temperature roasting that will create a crispy crust on the prime rib.
- Prepare the Roast: Pat the prime rib roast dry thoroughly with paper towels to promote browning and a crispy crust during roasting.
- Make the Herb Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, kosher salt, black pepper, smoked paprika, and onion powder. Mix well to create an aromatic, flavorful rub.
- Apply the Rub: Generously rub the herb mixture all over the prime rib roast, ensuring all sides, including the ends, are thoroughly coated.
- Position and Roast: Place the roast bone-side down on a rack inside a roasting pan. Roast in the preheated oven at 450°F (230°C) for 20 minutes to sear and develop the crust.
- Lower the Temperature: Reduce the oven temperature to 350°F (175°C) and continue roasting the prime rib for 15-20 minutes per pound. Use a meat thermometer to check that the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
- Rest the Meat: Remove the roast from the oven and let it rest on a cutting board for at least 15-20 minutes. This resting period allows the juices to redistribute, making the meat tender and juicy.
- Prepare Gravy (Optional): To make the gravy, melt butter in a pan over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Slowly whisk in beef broth while stirring constantly, bring to a simmer, and cook until thickened to your liking.
- Serve: Slice the rested prime rib and serve with the homemade gravy, if desired. Enjoy your perfectly roasted prime rib!
Notes
- For best results, use a meat thermometer to monitor the internal temperature precisely.
- Allowing the roast to rest is crucial for juicy meat and easier carving.
- Smoked paprika and onion powder are optional but add a subtle smoky and savory depth to the rub.
- This roast is ideal for festive occasions or a special family dinner.
- If preferred, you can prepare the gravy ahead of time and reheat it gently before serving.
