Here's a simple **Prime Rib** recipe for a flavorful and tender roast:
I like to use bone in roast.
### Ingredients:
- 1 (4-6 lb) prime rib roast (bone-in or boneless)
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme, chopped
- 1 tbsp salt (I like to use smoked sea salt or Black Sea salt)
- 1 tbsp black pepper
- 1 tbsp Dijon mustard (optional)
- 1 cup beef broth (for pan drippings)
### Instructions:
1. **Prep the roast:**
- Remove the prime rib from the fridge and let it come to room temperature for 2 hours before cooking.
- Preheat the oven to 450°F (230°C).
2. **Season the meat:**
- Mix the garlic, olive oil, rosemary, thyme, salt, and pepper in a bowl.
- Rub this mixture all over the prime rib, covering the entire roast.
(I like to stuff a few garlic cloves in the meat)
3. **Roast the prime rib:**
- Place the roast bone-side down (fat side up) on a rack in a roasting pan.
- Roast at 450°F for 15 minutes to develop a nice crust.
- Reduce the temperature to 325°F (165°C) and continue roasting for about 15 minutes per pound for medium-rare (about 1.5-2 hours total). Check the internal temperature with a meat thermometer: 125°F for medium-rare, 135°F for medium.
4. **Rest the meat:**
- Once done, remove the roast from the oven and let it rest for 20-30 minutes. The temperature will rise another 5-10°F as it rests.
5. **Prepare the pan sauce (optional):**
- Pour the beef broth into the roasting pan to deglaze and scrape up the flavorful bits. Simmer for 5-10 minutes, then strain.
6. **Carve and serve:**
- Carve the prime rib into thick slices and serve with the pan sauce and side of horseradish.
Serve with garlic mashed potato’s, asparagus, and spinach salad.
Don’t forget a nice full-bodied Cabernet Sauvignon, with notes of pepper, dark fruit and vanilla. Suggestion: Decoy.
Enjoy your perfect prime rib dinner!