Description
This Slow Roasted Prime Rib is absolutely the BEST! It is so easy to prepare and is juicy and delicious every time. The butter, garlic and herb rub makes this an entrée everyone will love.
Ingredients
for the prime rib roast
- 1 standing prime rib roast with bones ~ 3 to 5 bones (estimate 2 to 3 servings per bone)
- 4 tablespoons salted butter, softened
- 6 large garlic cloves, finely chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 2 teaspoons kosher salt
- 1 teaspoon pepper
for the horseradish cream
- 1/4 cup prepared horseradish
- 1 cup sour cream
- 2 tablespoons mayonnaise
Instructions
- Remove roast from fridge: Remove the roast from the refrigerator 1 1/2 hours before roasting.
- Prep oven: Preheat oven to 500 degrees F. Adjust the oven rack to the lower one-third of the oven. The roast should cook in the center of the oven.
- Make the rub: In a small bowl, combine the butter, garlic, rosemary, thyme, parsley, kosher salt and pepper.
- Prep the roast: Place the roast bone side down in a roasting pan. Rub the butter mixture on all sides of the roast. Insert a wireless meat thermometer into the roast, if using.
- Cook the roast: Roast the prime rib at 500 degrees F for 30 minutes. Lower the temperature to 325 degrees F. Continue roasting the prime rib for 11 to 12 minutes a pound for rare or 115 degrees F on the thermometer and 13 to 15 minutes per pound for medium rare or 125 degrees F on the thermometer. The temperature will continue to rise as the roast is out of the oven and resting.
- Rest the roast: Remove the roast from the oven and place it on a cutting board. Cover with foil and let rest for 30 minutes.
- Make horseradish cream: Combine the horseradish, sour cream, and mayonnaise in a small bowl. Set aside.
- Slice: After the resting time, cut the bones off the roast. Carve the roast into about 1-inch thick slices.
- Serve: Serve the prime rib with the horseradish cream.
Notes
The prime rib continues to cook and the temperature rises 5-10 degrees after it is taken out of the oven. Follow the temperatures below for a perfect prime rib roast.
-
- Rare ~ the center of the roast is bright red and pinkish toward the exterior. Remove the roast from the oven at 115 degrees F. The temperature will rise to 120 degrees F as the roasts rests.
- Medium rare ~ the center of the roast is very pink and and slightly brown toward the exterior. Remove the roast from the oven at 125 degrees F. The temperature will rise to 130 degrees F as the roasts rests.
- Medium ~ the center of the roast is light pink and brown toward the exterior. Remove the roast from the oven at 130 degrees F. The temperature will rise to 135 degrees F as the roasts rests.
- Medium well~ the center of the roast is brown as is the exterior. Remove the roast from the oven at 140 degrees F. The temperature will rise to 145 degrees F as the roasts rests.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 60 minutes
- Cook Time: 90 minutes
- Category: entree
- Method: roast in oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 637
- Sugar: 0.9 g
- Sodium: 1864 mg
- Fat: 50.7 g
- Saturated Fat: 22.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 0.7 g
- Protein: 36.4 g
- Cholesterol: 154 mg