Prime Rib
Making the perfect Prime Rib is easy! A zesty combination of rosemary, Worcestershire sauce, and chili flakes enhances the flavor of this holiday classic, while an easy reverse-sear roasting technique keeps things juicy and tender.
Servings: 8
Ingredients
- 4 to 5 pounds bone-in standing rib roast, about 3 to 4 ribs
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons sea salt
- 1 teaspoon fresh ground black pepper
- ½ tablespoon sugar
- ½ teaspoon red chili flakes, optional
- 4 sprigs fresh rosemary, leaves only, finely chopped
Instructions
- Take the prime rib out of the fridge 2 hours before cooking.
- Preheat the oven to 250°F.
- Dry the roast with paper towels.
- Rub olive oil and Worcestershire sauce over the roast, then season with salt, ground black pepper, sugar, chili flakes and chopped rosemary leaves, covering all sides.
- Place the prime rib roast in a roasting pan fitted with a wire rack.
- Roast at 250°F for 2 hours and 30 minutes, or until the internal temperature reaches 125°F in the thickest part of the meat. Use an Instant Read Meat Thermometer to check for doneness.
- Remove the prime rib from the oven, cover with foil, and let it rest for 30 minutes.
- Meanwhile, increase the oven temperature to 500°F.
- Uncover the prime rib and put it back in the oven.
- Roast until browned and crisp on the outside, about 5 to 10 minutes.
- Remove from the oven and let it rest for 1 hour before cutting and serving.
Notes
- Meat Thermometer: Meat thermometers are always handy but never more essential than when making something as good as prime rib. Without a meat thermometer, you can only guess the doneness of your roast.
- Doneness: Roast the prime rib until it’s about 3 to 5 degrees from the ideal temperature, and then take it out of the oven. It will continue to cook on the counter, bringing it up to the last few degrees.
- Prime Rib Temperatures: 125˚F to 130˚F is the perfect medium-rare, delivering a rosy pink color. If you want, you can cook the roast a bit more, to 140˚F. I wouldn't go beyond 145˚F because the meat can get dry at this point.
Nutrition
Calories: 713kcal | Carbohydrates: 1g | Protein: 31g | Fat: 64g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Cholesterol: 137mg | Sodium: 1439mg | Potassium: 524mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 3mg
