Description
This Smashing Roasted Prime Rib is a classic American main course that’s perfect for holiday dinners or special occasions. The prime rib roast is generously rubbed with a flavorful paste made from olive oil, garlic, fresh herbs, and Dijon mustard, then roasted to perfection to create a rich, crusty exterior while maintaining a tender, juicy interior. Resting the roast allows the juices to redistribute, ensuring every slice is succulent and flavorful. Serve it with traditional sides like mashed potatoes, roasted vegetables, or Yorkshire pudding for a truly memorable meal.
Ingredients
Scale
Prime Rib Roast
- 1 (5–6 lb) bone-in prime rib roast
Herb-Garlic Paste
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons Dijon mustard
Instructions
- Bring Roast to Room Temperature: Remove the prime rib from the refrigerator 1 to 2 hours before roasting to ensure it comes to room temperature. This helps the meat cook more evenly.
- Preheat Oven and Prepare Paste: Preheat your oven to 450°F (230°C). In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, chopped rosemary, chopped thyme, minced garlic, and Dijon mustard. Mix these ingredients into a thick, flavorful paste.
- Season the Roast: Place the prime rib fat-side up in a roasting pan or a cast iron skillet. Generously rub the entire surface of the roast with the herb-garlic paste, ensuring all sides are covered for maximum flavor.
- Initial High-Temperature Roast: Roast the prime rib in the preheated oven at 450°F for 20 minutes. This step helps form a savory, crispy crust that seals in the juices.
- Lower Temperature for Even Cooking: Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 1 hour 30 minutes to 2 hours. Use a meat thermometer to check doneness: 120°F for rare, 130°F for medium rare, or 140°F for medium.
- Rest the Meat: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute and the temperature to rise slightly.
- Slice and Serve: Slice the prime rib to your desired thickness and serve. Pair it with au jus or horseradish cream if desired, along with classic sides like mashed potatoes or Yorkshire pudding.
Notes
- Use a meat thermometer to accurately gauge doneness for your preferred level of cooking.
- Resting the roast is crucial to keep the meat juicy and tender.
- Pair with traditional sides such as mashed potatoes, roasted vegetables, or Yorkshire pudding for a complete classic meal.
- Leftovers can be sliced thinly and used in sandwiches or salads.
