Mouthwatering Prime Rib Roast (Print Version)
# Ingredients:
01 -
5 pounds of prime rib (use double seasoning for larger cuts).
02 -
Fresh ground black pepper, 2 teaspoons.
03 -
Sea salt.
04 -
8 minced garlic cloves.
05 -
A teaspoon of fresh thyme.
06 -
2 teaspoons fresh rosemary leaves.
07 -
1/4 cup olive oil.
08 -
Optional: Horseradish for the table.
# Instructions:
01 -
Pull the meat out an hour ahead of time. Sprinkle salt all over, cover it loosely with some plastic.
02 -
Set the oven rack in the middle spot and preheat to 500°F (260°C).
03 -
Stir together oil, garlic, rosemary, thyme, pepper, and 1 1/2 teaspoons of salt in a mixing bowl.
04 -
Dry the roast with paper towels, then coat it all over with the spice mix.
05 -
For bone-in, put it in a cast iron pan with the bone side down, or use a rack for a boneless roast.
06 -
Bake at 500°F for 15 minutes to make a nice crust.
07 -
Turn oven temp to 325°F (165°C). Cook to your preferred doneness with a thermometer: Rare hits 120°F (49°C) in 10-12 minutes per pound; Medium rare reaches 130°F (54°C) in 13-14 minutes per pound; Medium needs 140°F (60°C) in 14-15 minutes per pound; Medium well gets to 150°F (66°C).
08 -
Take the roast out 5-10°F before your target temperature. It’ll finish cooking as it rests.
09 -
Cover loosely with foil and leave it untouched for 30 minutes.
10 -
Slice it against the grain into 1/2-inch pieces. Serve with horseradish if you’d like.
# Notes:
01 -
If it's bone-in, ask the butcher to cut the bone and tie it back—makes cutting it up later simple.
02 -
For boneless, a rack is required—Instant Pot racks can fit well in cast iron.
03 -
The meat keeps cooking as it rests, so pull it out a bit early.
04 -
Leftovers make awesome sandwiches with horseradish sauce.