prime rib roast

Ingredients

• 3-4 lb Prime Rib Roast
• 2 tbsp Olive Oil
• 2 tbsp Kosher Salt
• 1 tbsp Black Pepper
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme

Instructions

1. Preheat oven to 450°F (232°C).
2. Pat the prime rib roast dry with paper towels. This is crucial for a good sear.
3. In a small bowl, combine kosher salt and black pepper.
4. Rub the spice mixture generously all over the roast.
5. Heat olive oil in a large, oven-safe skillet over high heat.
6. Sear the roast on all sides until deeply browned (about 3-4 minutes per side).
7. Transfer the skillet with the seared roast to the preheated oven.
8. Pour beef broth into the skillet.
9. Add the minced garlic, rosemary, and thyme to the skillet.
10. Roast for 15 minutes at 450°F (232°C), then reduce oven temperature to 325°F (163°C).
11. Continue roasting for 15-20 minutes per pound for medium-rare, or longer for desired doneness. Use a meat thermometer for accuracy (135°F (57°C) for medium-rare).
12. Remove the roast from the oven and let it rest for at least 20 minutes before carving. Tent loosely with foil.
13. Carve against the grain and serve.

Notes

• A meat thermometer is essential for ensuring your prime rib is cooked to your desired doneness.
• Resting the roast is crucial! Allowing it to rest allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
• For a crispy exterior, sear the roast over very hot, direct heat.
• Storing: Leftover prime rib can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or slow cooker.
• Carving Tool: A sharp carving knife is essential for clean cuts.