Description
This family recipe for the perfect prime rib roast delivers a succulent, flavorful centerpiece ideal for holiday dinners and special occasions. Featuring a simple yet effective blend of fresh herbs, garlic, and seasoning, this bone-in prime rib roast is slow-cooked to tender, juicy perfection, ensuring a crowd-pleasing meal with robust aromas and tenderness.
Ingredients
Scale
Prime Rib and Seasoning
- Bone-in prime rib roast (adjust size as needed)
- 1/3 medium onion per pound (large dice or thickly sliced; up to 4-5 onions total)
- 1 teaspoon Kosher or coarse sea salt per pound
- ½ teaspoon freshly ground black pepper per pound
- 1 teaspoon minced garlic per pound
- 1 teaspoon fresh rosemary per pound
- 1 teaspoon fresh thyme per pound
- ½ teaspoon olive oil per pound
Instructions
- Prepare the Roast: Remove the prime rib from the refrigerator and let it sit at room temperature for at least 1-2 hours before cooking to ensure even cooking throughout.
- Apply the Onions: Slice or dice onions thickly according to the weight of your roast, placing them evenly around or under the roast to infuse flavor and maintain moisture.
- Season the Meat: Combine salt, ground black pepper, minced garlic, rosemary, thyme, and olive oil in proportions according to the size of your roast. Rub this seasoning mixture thoroughly over the entire surface of the prime rib.
- Preheat the Oven: Preheat your oven to a moderate temperature suitable for slow roasting, typically around 225°F (110°C) to 250°F (120°C).
- Roast Slowly: Place the seasoned prime rib roast on a roasting rack inside a roasting pan. Insert a meat thermometer into the thickest part of the roast and roast low and slow for about 3 hours or until the internal temperature reaches 120°F (49°C) for rare or 130°F (54°C) for medium rare.
- Rest the Meat: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes allowing the juices to redistribute.
- Finish with High Heat (Optional): For a crispy crust, optionally increase oven temperature to 500°F (260°C) and roast the meat for 10-15 minutes after resting to create a flavorful crust.
- Slice and Serve: Carve the prime rib roast against the grain into slices of desired thickness and serve immediately.
Notes
- Prime rib roast is ideal for holiday celebrations and family gatherings, providing a generous, impressive main dish.
- Adjust seasoning quantities in proportion to the weight of the roast to ensure balanced flavors.
- Letting the roast come to room temperature before cooking helps to cook evenly and retain juiciness.
- Using fresh rosemary and thyme adds aromatic depth to the meat.
- Resting the roast after cooking is crucial for juicy, tender slices.
- The optional high-heat finish enhances the crust without overcooking the interior.
- Tap or click the servings slider to scale the recipe for different roast sizes.
Nutrition
- Serving Size: 1 serving (approximately 1 pound)
- Calories: 709 kcal
- Sugar: 2 g
- Sodium: 2430 mg
- Fat: 62 g
- Saturated Fat: 26 g
- Unsaturated Fat: 36 g
- Trans Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 137 mg
