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Prime Rib Recipe
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast. How to trim, tie and cook a standing rib roast. Serve with Horseradish Sauce if desired.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 15 min🔥 Cook: 1h 45m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●cutting board
📝 Preparation Steps
1
How to Make Prime Rib:
2
Cut the ribs away from the roast, cutting right along the ribs and keeping the ribs together. Replace the ribs back onto the roast and use kitchen string to tie them tightly onto the roast in 1-inch intervals.
3
Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for ⏱️ 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with rack in the lower third of the oven.
4
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Tbsp black pepper (freshly ground)1/2
5
Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub. Place into a roasting pan bone-side-down (the bones will serve as a rack) and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for ⏱️ 15 minutes.
6
Reduce heat to 325˚F and continue baking following these guidelines: ⏱️ 10-12 min per pound for rare, or ⏱️ 13-14 min per pound for medium rare, and ⏱️ 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium rare, 140 for Medium, 150 for medium well.*
7
Transfer to a cutting board, tent loosely with foil and rest ⏱️ 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Nutrition Facts
calories
823 kcal
fat Content
74 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
0.02 g
sodium Content
796 mg
protein Content
36 g
cholesterol Content
160 mg
carbohydrate Content
1 g
saturated Fat Content
30 g
unsaturated Fat Content
36 g
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