Description
Succulent Chef John’s Perfect Prime Rib elevates classic roast beef to extraordinary culinary heights. Perfectly seasoned and expertly roasted, this mouthwatering centerpiece promises a luxurious dining experience that will delight discerning palates.
Ingredients
Scale
Main Protein:
- 1 (6-7 lb/2.7-3.2 kg) bone-in prime rib roast (about 3 bones)
Herbs and Aromatics:
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- 4 cloves garlic (minced)
Seasoning and Fat:
- Kosher salt (for seasoning)
- Black pepper (for seasoning)
- 2 tablespoons butter (or olive oil, for crust)
Optional Accompaniment:
- Horseradish cream (for serving)
Instructions
- Unwrap the prime rib and allow it to reach room temperature over 2 hours, ensuring uniform heat distribution. Use paper towels to meticulously dry the meat’s surface, promoting a superior sear.
- Create a robust seasoning blend combining kosher salt, cracked black pepper, minced garlic, crushed rosemary, and finely chopped thyme. Thoroughly massage the mixture into every crevice of the roast, simultaneously working in olive oil or softened butter to enhance flavor penetration.
- Configure the oven to a low 250°F, positioning a wire rack inside a roasting pan to elevate the meat. Gently place the seasoned roast onto the rack, allowing warm air to circulate completely around the cut.
- Monitor the roasting process carefully, cooking approximately 3-4 hours until the internal temperature precisely reaches 120°F for a perfect medium-rare texture. Use a reliable meat thermometer for accuracy.
- Immediately remove the roast from the oven and loosely tent with aluminum foil. Let the meat rest undisturbed for 30-40 minutes, allowing internal juices to redistribute and tenderize the protein.
- Dramatically increase oven temperature to 500°F. Once fully preheated, return the rested roast to create a stunning caramelized exterior, watching carefully for 5-10 minutes until a deep mahogany crust forms.
- Transfer the prime rib to a cutting board, slice into generous portions against the grain, and serve immediately while maintaining optimal temperature and succulence.
Notes
- Select high-quality, well-marbled prime rib with a thick fat cap for maximum flavor and tenderness.
- Invest in a reliable meat thermometer to accurately track internal temperature during slow roasting process.
- Consider applying herb rub the night before cooking to allow seasonings to deeply penetrate the meat.
- Experiment with different herb combinations like sage, oregano, or smoked paprika for unique flavor profiles.
- For gluten-free diets, ensure all herb and seasoning ingredients are certified gluten-free.
- Vegetarian alternative: Replace meat with large portobello mushrooms using similar seasoning techniques.
- Allow extra resting time for larger roasts to ensure even juice distribution and optimal tenderness.
- Leftover prime rib can be transformed into delicious sandwiches, salads, or beef hash for future meals.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 390
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 100 mg