Loaded with flavor roasted Prime Rib seasoned with garlic and herbs and cooked to perfection. Step by step directions and tips for prime rib with or without the bones.
- 5 pounds Prime Rib Roast
- 1/4 cup sea salt + more
- 1/8 cup fresh black pepper
- 2 sprigs rosemary stems removed
- 2 cloves garlic peeled
- 1 lemon zested
- 1/2 cup butter (salted) room temp
- 1 32oz. box chicken stock
- 1 onion cut into quarters
- 6-8 carrots peeled and cut into large pieces
- 4-6 celery sticks cut into large pieces
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Season the prime rib on all sides with the sea salt and a fresh black pepper. This can be done hours before roasting or up to 4 days before. The seasoned prime rib roast can go back into the fridge (uncovered) sitting on a sheet pan.
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When ready to start roasting, let the prime rib roast come to room temperature for one hour before roasting. Now is a good time to tie up your roast with cotton twine if it has not yet (see directions in the post).
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While the beef is coming to room temp, using a blender or food processor, blend together 1/4 cup sea salt, 2 sprigs of rosemary (stems removed), 2 cloves garlic and the zest of 1 lemon. Blend this all together until well combined.
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Using a fork, add the blended seasoned salt to the softened butter. Use the fork to smash and combine the butter with the salt.
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Pat the prime rib with paper towels to dry the exterior. When dry, rub the flavored butter on all sides of the prime rib roast. You can add a little olive oil to the butter mixture to help it spread more evenly if needed.
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Preheat your oven to 500 F.
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Place the roast onto a V rack in a roasting pan.
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Add the onion chunks, carrots and celery into the roasting pan under the v-rack. Pour in the chicken stock.
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Move the prime rib into the oven, and roast at 500 degrees for 15 minutes. After the 15 minutes reduce the oven temp to 325 degrees and continue roasting until you reach your desired meat doneness.
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For a rare center: roast until the instant read thermometer reaches 120 degrees F (about 10-12 min/ per pound). For a medium rare center: roast until the instant read thermometer reaches 130 degrees F (about 13-14 min/ per pound) . For a medium center: roast until the instant read thermometer reaches 140 degrees F (about 14-15 min/ per pound). For a Medium Well – roast until the instant read thermometer reaches 150 degrees F (about 15-17 min/ per pound).
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Remove it from the oven and cover it lightly with foil over the top. Allow it to rest for a solid 30 minutes before you start to carve it.
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When ready, carve the prime rib and serve warm with au jus and horse radish sauce.
The butter mixture will spread more evenly if the prime rib has come to room temperature, and the butter is softened.
Remember: meat will continue to cook after it is out of the oven, so it’s helpful to take it out of the oven at 5-10 degrees BEFORE it reaches your chosen doneness shown on the instant read thermometer.
Because ovens can vary, as well as the size and cut of meat, it’s really helpful to use a good instant read thermometer for prime rib success.
When ready to carve, be sure to cut across the grain (cut perpendicular to the lines of the meat).
Increase the seasoning listed in this recipe for larger cuts of Prime Rib.