Oven Roasted Prime Rib
A delicious and easy Prime rib recipe that is perfect for a holiday get together. Seared in the oven then slow roasted for the perfect texture.
Equipment
Ingredients
- 5-6 lb boneless rib roast
- ½ cup butter softened
- 1 tbsp peppercorns roughly chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 2-3 tbsp course sea salt
- 2 tbsp minced garlic
Instructions
- 2-3 hours before cooking remove rib roast from fridge to come up to temperature.
- Preheat oven to 500 degrees F.
- In a small bowl combine softened butter, chopped peppercorns, chopped thyme, chopped rosemary, sea salt, and minced garlic. Mix to combine.
- Evenly spread butter mixture over top of roast (fatty side up).
- Place onto a roasting rack and cook in preheated oven for 15 minutes. If your roast is a different size, multiply the weight of the roast by 3 minutes.
- When the time is up turn the temperature down to 325 F. And bake to the desired temperature. I HIGHLY recommend using a meat thermometer. to ensure the perfect temperature is achieved. Medium Rare: 13-15 minutes per pound, remove from oven at 120-125 F.Medium: 14-15 minutes per pound, remove from oven at 130-135 F. Remember that your roast will continue to cook 5-190 degrees after removing from the oven. So we will remove it before it reaches the final temperature.
- Remove the roast from the oven, cover with foil, and allow to rest for 30 minutes before slicing.
Nutrition
Calories: 855kcal | Carbohydrates: 2g | Protein: 68g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 243mg | Sodium: 264mg | Potassium: 1339mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg
