A good beef dish is ideal for cold autumn and cold winter evenings. When it’s done right, it’s heaven! It’s the ideal dish to share a pleasant moment with family or friends. But don’t overcook it or make it rubbery!
If you’re still searching for the perfect recipe for a prime rib, stop looking. Here it is!
What’s wonderful is that it will be done in less than an hour and will melt in your mouth, being juicy on the inside with a deliciously golden outer crust!
The prime rib may be an expensive cut, but it’s certainly worth the cost when you treat your guests to it. It’s a naturally tender and juicy cut of meat that will melt in your mouth! You won’t be disappointed. And for the holidays, it’s a premium choice!
- 1 6-pound (3 kg) rib roast of 4 bone ribs
- 4 tablespoons (60 ml) melted butter or olive oil
- 6 to 8 large cloves of garlic, finely chopped (or 2 tablespoons [30 g] minced garlic)
- 1 tablespoon (15 g) fresh oregano, finely chopped or 2 teaspoons (10 g) if dried
- 1 tablespoon (15 g) fresh parsley, finely chopped or 2 teaspoons (10 g) if dried
- 2 teaspoons (10 g) fresh thyme, finely chopped (or 1 teaspoon [5 g] dried meat)
- 2 teaspoons (10 g) finely chopped fresh rosemary (or 1 teaspoon [5 g] dried meat)
- 1 tablespoon (15 g) coarse salt
- 1/2 tablespoon (2.5 g) black pepper
- Remove your prime rib from the fridge about 30 minutes before cooking to dissipate the cold.
- Preheat the oven to 375°F (190°C) to keep it warm before cooking.
- Mix the melted butter with the herbs and spices. Set aside.
- Place roast in a cast-iron skillet or roasting pan with bones down. (The bones create a natural roasting grid for the flesh).
- Pour the flavored butter mixture over the meat, rubbing it into the meat to coat it.
- The first grill is uncovered to get that coated flavor on the grill, then continue to roast covered until the roast is cooked to your liking.
- Cook roast for 30 minutes, then reduces oven temperature to 375°F (190°C).
- Cover with aluminum foil and continue to roast until your meat thermometer reads 43°C (110°F) for rare or 48°C to 55°C (120°F to 130°F) for medium.
- When the meat is cooked to your liking, remove the roast from the oven and let it rest for 20 minutes before carving. The roast will continue to cook as the juices settle.