Description
This Smashing Roasted Prime Rib recipe delivers a beautifully crusted, juicy prime rib roast seasoned with fresh herbs and spices. Roasted to your preferred doneness and served with a rich homemade gravy, it’s perfect for special occasions and hearty dinners.
Ingredients
Scale
Prime Rib Roast
- 1 (4-6 lbs) prime rib roast (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon onion powder (optional)
Gravy (optional)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups beef broth
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to ensure a hot environment that helps develop a crispy crust on the roast.
- Prepare Roast: Pat the prime rib roast dry with paper towels thoroughly to remove moisture, which aids in achieving a crusty exterior.
- Make Seasoning Rub: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, kosher salt, black pepper, smoked paprika, and onion powder if using. Mix well.
- Apply Rub: Rub the seasoning mixture all over the surface of the prime rib roast evenly, ensuring every part is covered for optimal flavor.
- Position Roast: Place the roast bone-side down on a rack inside a roasting pan to allow even heat circulation during cooking.
- Sear Roast: Roast at 450°F (230°C) for 20 minutes to sear the outside, locking in juices and forming a crispy crust.
- Lower Temperature & Continue Roasting: Reduce oven temperature to 350°F (175°C) and continue roasting for 15-20 minutes per pound until the roast reaches desired internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium doneness.
- Rest Roast: Remove roast from oven and tent loosely with foil. Let it rest for 15-20 minutes so juices redistribute, ensuring tender and juicy slices.
- Prepare Gravy (optional): Melt butter in a pan over medium heat. Whisk in flour and cook for 1 minute until lightly browned. Gradually whisk in beef broth, bring to a simmer, and cook until thickened to desired consistency.
- Serve: Carve the prime rib and serve with the homemade gravy for a rich, flavorful accompaniment.
Notes
- For best results, use a meat thermometer to monitor internal temperature accurately.
- Allowing the roast to rest is crucial for juicy, tender meat slices.
- Smoked paprika and onion powder are optional but add depth to the flavor.
- The gravy can be made ahead and reheated as desired.
- Use a roasting rack to ensure heat circulates evenly around the roast.
