A prime rib roast, also known as a standing rib roast, is a cut of beef that comes from the upper rib section of the animal. It is known for its rich flavor and tender texture, making it a popular choice for special occasions and holiday dinners. The key to a delicious prime rib roast is to season it generously and cook it slowly at a low temperature to allow the flavors to develop and the meat to become tender.
This recipe calls for a simple blend of olive oil, garlic, thyme, salt, and pepper to season the roast, which is then cooked in a preheated oven to the desired level of doneness. Whether you are a seasoned cook or a beginner, this recipe will guide you through the process of preparing a mouth-watering prime rib roast that is sure to impress your guests.
📢 Ingredients:
📌 1 (5-7 lb) prime rib roast
📌 2 tbsp olive oil
📌 2 tsp kosher salt
📌 2 tsp coarsely ground black pepper
📌 2 tbsp minced garlic
📌 2 tbsp chopped fresh thyme
📢 Instructions:
Preheat the oven to 425 degrees F (220 degrees C).
Rub the roast with olive oil, kosher salt, pepper,
garlic, and thyme.
Place the roast, bone side down, on a rack in a roasting
pan.
Roast in the preheated oven for 15 minutes.
Reduce the oven temperature to 325 degrees F (165 degrees
C) and continue roasting for about 2 1/2 hours for a rare roast, 3 hours for a
medium roast, or 3 1/2 hours for a well-done roast.
Remove the roast from the oven and let it rest for about
15 minutes before carving.
Note: Cooking times may vary depending on the size and thickness of the roast. To ensure the roast is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. A rare roast should have an internal temperature of 130-140 degrees F (54-60 degrees C), a medium roast should have an internal temperature of 140-150 degrees F (60-65 degrees C), and a well-done roast should have an internal temperature of 150-160 degrees F (65-71 degrees C).