Try this Prime Rib Recipe recipe, or contribute your own.
Suggest a better descriptionRemove your prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature.
When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
In the meantime, mix together 1 1/2 teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting pan cast iron pan. Place a boneless roast on a rack inside the pan.
Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness:
Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound)
Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound)
Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound)
Medium well – Cook until thermometer reaches 150 degrees F
A couple of things to keep in mind:
- A meat thermometer is essential to ensure it cooks to your perfect doneness. Not all roasts or ovens are the same!
- Also, the meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
- Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
Carve your roast by slicing against the grain at about 1/2 inch thickness. Serve with horseradish, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (2313g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 168 | ||
Calories from Fat: 124 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13.8g | 18 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 582.1mg | 20 % | |
Potassium 159.4mg | 4 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9.2g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.