Description
A perfectly roasted prime rib is the ultimate centerpiece for special occasions or cozy family dinners. Its juicy, tender interior and flavorful crust make it a dish that everyone will remember. Inspired by classic family traditions and holiday celebrations, this slow-roasted prime rib recipe brings restaurant-quality flavor to your home kitchen with simple ingredients and easy-to-follow steps.
Ingredients
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1 (5–7 pound) bone-in prime rib roast
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4 cloves garlic, minced
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2 tablespoons fresh rosemary, chopped
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2 tablespoons fresh thyme, chopped
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2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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2 tablespoons olive oil
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1 cup beef broth
Instructions
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Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.
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In a small bowl, combine garlic, rosemary, thyme, salt, black pepper, and olive oil to make a thick paste. Rub the mixture all over the roast.
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Preheat the oven to 450°F (230°C).
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Place the roast, bone side down, on a roasting pan fitted with a rack. Roast for 20–25 minutes to form a golden crust.
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Reduce oven temperature to 325°F (165°C) and continue roasting. Use a meat thermometer to monitor internal temperature: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.
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Transfer the roast to a cutting board and tent loosely with foil. Rest for at least 20 minutes.
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Optional: Make a pan sauce by adding beef broth to the roasting pan, scraping browned bits, simmering for 5–7 minutes, and straining.
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Slice the roast against the grain and serve with pan sauce and side dishes of your choice.
Notes
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Choose a bone-in prime rib with a good layer of fat for maximum flavor and tenderness.
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Use a reliable meat thermometer to ensure perfect doneness.
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Resting the roast is crucial for juicy, tender slices.
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You can season the prime rib the night before for deeper flavor.
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Pair with roasted vegetables, mashed potatoes, or a simple salad.
- Prep Time: 30 minutes
- Cook Time: 2–2.5 hours