Prime Rib Roast

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🥩 Prime Rib Roast (Standing Rib Roast)

📖 Description

Prime Rib Roast is a luxurious, tender cut of beef taken from the rib section, known for its rich marbling and deep beefy flavor. Often served for holidays and special occasions, it features a beautifully browned crust on the outside and a juicy, rosy interior. When cooked properly, it’s one of the most impressive and satisfying roasts you can make.

🧾 Ingredients

For the Prime Rib:

  • 1 prime rib roast (4–6 lbs / 2–3 ribs, bone-in preferred)

  • 2 tbsp olive oil or softened butter

  • 2 tbsp kosher salt

  • 1 tbsp freshly ground black pepper

  • 1 tbsp garlic powder (or 4 cloves fresh garlic, minced)

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp fresh thyme, finely chopped

Optional (for enhanced flavor):

  • 1 tsp smoked paprika

  • 1 tsp onion powder

🍳 Instructions

1. Prepare the Roast

  • Remove the prime rib from the refrigerator 2–3 hours before cooking to bring it to room temperature.

  • Pat the roast dry with paper towels.

2. Season

  • Mix olive oil (or butter), salt, pepper, garlic, rosemary, thyme, and optional spices.

  • Rub the mixture generously over all sides of the roast.

3. Preheat Oven

  • Preheat oven to 450°F (230°C).

4. Roast (High-Heat Start Method)

  • Place roast fat-side up on a rack in a roasting pan.

  • Roast at 450°F for 20 minutes to form a crust.

  • Reduce oven temperature to 325°F (165°C) and continue roasting:

    • Rare: 120°F internal (about 12–14 min per lb)

    • Medium-rare: 130°F (ideal)

    • Medium: 140°F

5. Rest

  • Remove roast from oven and tent loosely with foil.

  • Let rest 20–30 minutes before slicing (temperature will rise 5–10°F).

6. Serve

  • Slice against the grain and serve with au jus, horseradish sauce, or gravy.

📝 Notes

  • Bone-in roasts cook more evenly and have better flavor.

  • A meat thermometer is essential for perfect doneness.

  • Do not cover tightly while resting—this keeps the crust intact.

💡 Tips for Best Results

  • ✔ Salt the roast up to 24 hours ahead for deeper seasoning.

  • ✔ Always rest the meat to retain juices.

  • ✔ Use a roasting rack so heat circulates evenly.

  • ✔ Save drippings for an amazing au jus.

🍽 Servings

  • 1 pound per person for bone-in roast

  • ½–¾ pound per person for boneless
    Serves: 6–8 people (with a 6-lb roast)

🧮 Nutritional Information (Approx. per serving)

(Based on 8 servings)

  • Calories: ~520 kcal

  • Protein: 42 g

  • Fat: 38 g

  • Saturated Fat: 15 g

  • Cholesterol: 135 mg

  • Sodium: 650 mg

  • Iron: 4.5 mg

💪 Health Benefits

  • 🥩 High-quality complete protein for muscle repair

  • 🩸 Rich in iron and vitamin B12, supporting energy and red blood cells

  • 🧠 Contains zinc, important for immune function

  • 🔥 Satiating, helping control appetite when eaten in moderation

❓ Q & A

Q: Should I use Prime, Choice, or Select grade beef?
A: Prime is best for marbling and tenderness, but Choice works very well and is more affordable.

Q: Can I cook prime rib without a rack?
A: Yes—use thick onion or carrot slices under the roast as a natural rack.

Q: Why start at high heat?
A: It creates a flavorful crust without overcooking the interior.

Q: Can I make it ahead?
A: Prime rib is best fresh, but leftovers reheat gently at low temperature or are great for sandwiches.

Q: How do I store leftovers?
A: Refrigerate tightly wrapped for up to 4 days, or freeze for up to 2 months.

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