🥩 **Prime rib
Prime rib is a luxurious cut of beef, often called a standing rib roast, known for its rich marbling, tenderness, and juicy flavor. It’s a classic centerpiece for holiday dinners, special occasions, or any meal where you want an impressive roast.
🧾 Ingredients (6–8 servings)
- 1 (4–6 lb) Prime rib roast, bone-in or boneless
- 2–3 tbsp olive oil
- 4 cloves garlic, minced
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp fresh or dried rosemary
- 1 tsp fresh or dried thyme
👩‍🍳 Instructions
- Prepare the roast
- Remove prime rib from fridge 1–2 hours before cooking.
- Pat dry and rub with olive oil, garlic, salt, pepper, and herbs.
- Preheat oven
- Set oven to 450°F (230°C).
- Roast high heat
- Place roast on a rack in a roasting pan, fat side up.
- Roast 15–20 minutes to create a crust.
- Lower temperature
- Reduce oven to 325°F (165°C) and continue roasting:
- Medium-rare: ~15 minutes per pound
- Medium: ~18 minutes per pound
- Use a meat thermometer: 120–125°F for rare, 130–135°F for medium-rare.
- Reduce oven to 325°F (165°C) and continue roasting:
- Rest the meat
- Remove roast and cover loosely with foil.
- Let rest 15–20 minutes (temperature will rise slightly).
- Serve
- Slice against the grain and serve with au jus or horseradish sauce.
🍴 Popular Sides
- Roasted or mashed potatoes
- Creamed spinach or roasted vegetables
- Yorkshire pudding
- Horseradish cream or beef gravy
đź’ˇ Tips
- Reverse sear method: Cook at low temperature, then sear at high heat for a crust—helps even cooking.
- Letting the roast come to room temperature before cooking ensures even doneness.
- Bone-in roasts are more flavorful and retain moisture better.
If you want, I can also give you a “restaurant-style prime rib recipe” that’s perfectly crusted on the outside and tender, juicy, and pink on the inside—like a steakhouse classic.
Do you want me to do that?
