Prime Rib Roast

Mr. Sam

5 from 1 vote

Also known more properly as a standing rib roast. Generally, most prime rib roast are not actually prime, but choice. Still very good and special but only a fraction of the cost, assuming you can even find true prime rib.

Print Recipe

Prep Time 1

Cook Time 3 27

Conditioning the roast 2

Total Time 2 4 27

Servings: 12 people

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

6 Lb. Standing Rib Roast Choice or prime. 3 or 4 bone roast with bone in. The bones add to the flavor, and I like to eat the meat from them later. Most choice roasts have the been attached but carved from the roast. They are attached by twine which makes their removal easy. True prime rib comes with the bones removed.
1 Tbl Salt
1 Tbl Pepper
3 Tbl Garlic Powder
1/2 Stick Butter melted
1/2 Cup Herbs de Provance For seasoning precooking.
3 Tbl Olive Oil
1/4 Cup Herbs de Provance For after roast is cooked and rested and before reverse sear.

Equipment

1 Roasting Pan
1 Meat rack to support the roast

Method

Take your roast and rub salt and pepper in it everywhere. The salt will penetrate the roast and help dry out the surface which will create a nice crust on the finished roast. Once done, place in the refrigerator uncovered for 48 hours or at least overnight.
After removing from refrigerator, let the roast sit until it reaches room temperature. Then rub all over with olive oil. Then brush all over with the melted butter. Once completed, apply the herbs de Provance all over, the garlic powder all over, and add more salt and pepper. you can add any other herbs that you like at this time also, (such as thyme or rosemary).
Preheat the oven to 250F with the rack placed in the middle of the oven. Insert a thermometer into the center of the roast. Set the thermometer to 116F. This is where you can choose how well done you want the roast. My family enjoys their meat rare. Hence, we set it at 116F. If you want rare to medium rare, you will want to set it at about 120F. For medium you might want to let the temperature rise to 130F. A roast this size will likely take 3 to 31/2 hours to reach the desired temp of 116. Naturally it will take longer if you want it done more.
Once you reach the desired temp, remove the roast and allow to rest for about 40 minutes. Tent the roast with aluminum foil. This will allow the juices in the roast to redistribute within it. It will also allow the internal temp of the roast to increase finishing the cooking process. The temperature of the roast will likely rise to about 120F.
While prime rib rests, heat the oven to 500 degrees.
After resting, season with more Herbs de Provance.
Place roast back in oven for about 20 minutes to create a nice crust on the outside of the roast. This is called a reverse sear. It will not affect the juices on the inside of the roast but will add a nice crust on the outside.
Remove from the oven and then remove the bones. Remove ones by carving along the bones. If bones are attached by twine, as is often the case, just remove the twine and free the bones. Place on a carving board and carve roast. Slices should be about 1 to 11/2 inches depending on your preference.
Serve with horseradish sauce or au jus.

Notes

Prime rib is a luxurious cut of beef known for its rich flavor and tender texture. Sourced from the rib section of the cow, it’s often roasted whole and typically served bone-in for added flavor. The exterior is usually seasoned with herbs, garlic, and spices before being slow-roasted to achieve a perfectly crispy crust. Inside, the meat remains juicy and pink, with varying degrees of doneness depending on personal preference. Prime rib is often considered a celebratory dish, commonly served for special occasions or holiday meals,