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prime.rib roast recipe
- Total Time: 215 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe provides a stress-free guide to creating an unforgettable prime rib roast, featuring a beautiful crust and perfectly pink interior. It’s ideal for family gatherings and special occasions, promising restaurant-quality results with simple steps.
Ingredients
- 3 kg bone-in prime rib roast (2–3 ribs)
- 30 ml olive oil
- 30 g coarse sea salt (or kosher salt)
- 15 g freshly ground black pepper
- 15 g smoked paprika (dulce)
- 5 g garlic powder (or 1–2 cloves fresh minced garlic)
- 5 g onion powder
- Zest of 1 large orange, finely grated
- Zest of 1 large lemon, finely grated (for rub)
- 1 tablespoon fresh rosemary, leaves finely chopped (approx. 5 g)
- 1 teaspoon fresh thyme, leaves finely chopped (approx. 2 g; or 0.5 teaspoon dried thyme)
- 60 g shelled unsalted pistachios, roughly chopped
- 0.25 cup fresh mint, finely chopped (approx. 10 g)
- 0.25 cup fresh flat-leaf parsley, finely chopped (approx. 10 g)
- Zest of 1 lemon, finely grated (for gremolata)
- 1 clove garlic, minced
Instructions
- Prep the Roast and Season: Remove roast from packaging and pat dry. In a small bowl, combine coarse sea salt, black pepper, smoked paprika, garlic powder, onion powder, orange zest, lemon zest, chopped rosemary, and chopped thyme. Rub this seasoning generously all over the roast, pressing firmly. Place the seasoned roast, uncovered, on a rack in a roasting pan and refrigerate overnight for dry brining.
- Bring Roast to Room Temperature: The next day, remove the roast from the fridge at least 3 hours before cooking to ensure even doneness.
- Sear the Roast: Preheat your oven to 230 C (450 F). Rub the roast all over with olive oil. Optionally, heat a large, heavy-bottomed pan or cast iron skillet over high heat with a splash more olive oil. Sear all sides of the beef for 2-3 minutes per side until deeply browned and caramelized.
- Roast Low and Slow: Place the prime rib roast, fat-side up, on a roasting rack set inside a sturdy roasting pan. Roast in the preheated 230 C (450 F) oven for 15-20 minutes, or until a dark, flavorful crust begins to form (do not open the oven door). Then, reduce the oven temperature to 135 C (275 F). Continue to roast for approximately 2-3 hours (for a 5-7lb roast), or until an instant-read thermometer registers 52 C (125 F) for rare, 57 C (135 F) for medium-rare, or 60 C (140 F) for medium.
Notes
The dry brining step is crucial for flavor and a crispy crust. Using a reliable leave-in meat thermometer is key for perfectly cooked prime rib. For low-carb options, ensure your spice rub contains no added sugars. If the roast isn’t browning enough during the initial sear, ensure your oven is fully preheated. If it appears to be cooking too fast, or if you consistently find it dry, you might be overcooking it; aim for a lower internal temperature next time.
- Prep Time: 45 minutes
- Cook Time: 170 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 300 g cooked meat)
- Calories: 900 calories
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 100 g
- Saturated Fat: 35 g
- Unsaturated Fat: 65 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 80 g
- Cholesterol: 350 mg
Keywords: prime rib, roast, holiday meal, special occasion, beef, dry brine, gremolata, oven roasted, easy, low-carb friendly
