Embrace the epitome of dining elegance with our “Regal Roast” Prime Rib, a recipe that promises to transform your dinner table into a banquet worthy of royalty. This prime rib roast, with its magnificent marbling and succulent texture, is slow-roasted to perfection, creating a centerpiece that is both visually stunning and irresistibly delicious. Perfect for special occasions, holidays, or any time you want to indulge in a luxurious meal, this prime rib recipe is simple yet sophisticated, ensuring a dining experience that is truly memorable.
Why You’ll Love “Regal Roast” Prime Rib:
- Luxuriously Tender: The slow-roasting process ensures that every slice is juicy and full of flavor.
- Simple Elegance: With minimal ingredients, the natural taste of the prime rib shines through.
- Show-Stopping Centerpiece: Impress your guests with a roast that is as beautiful to look at as it is to eat.
- Customizable: Easy to adapt with your favorite herbs and spices to create a unique flavor profile.
Ingredients Notes For “Regal Roast” Prime Rib:
- Prime Rib Roast: Look for a cut with good marbling for the best flavor and tenderness.
- Salt and Pepper: Coarse salt and freshly ground black pepper form a simple yet effective seasoning that enhances the meat’s natural flavors.
- Garlic: Minced or sliced, garlic adds a subtle depth of flavor that complements the richness of the meat.
- Herbs: Rosemary and thyme, fresh or dried, lend an aromatic touch to the roast.
Recipe Steps:
- Prepare the Prime Rib: Allow the roast to come to room temperature for at least an hour before cooking. This ensures even cooking.
- Season Generously: Rub the entire roast with salt, pepper, minced garlic, and herbs, pressing the seasonings into the meat to adhere.
- Slow Roast: Preheat your oven to a low temperature and place the seasoned roast in a heavy roasting pan. Cook slowly until the meat reaches your desired level of doneness, using a meat thermometer to check for accuracy.
- Rest Before Serving: Remove the roast from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring that every slice is moist and flavorful.
- Carve and Enjoy: Slice the prime rib against the grain and serve with your favorite sides and a simple au jus or horseradish cream for added flavor.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat Gently: Warm slices gently in a low oven, covered, to retain moisture.
INGREDIENTS
- Prime rib roast: 1 (3 to 7 ribs, depending on size needed, approximately 1/2 to 1 pound per rib)
- Kosher salt: 1/4 cup (more or less depending on the size of the roast)
- Freshly ground black pepper: 2 tablespoons
- Fresh rosemary: 2 tablespoons, chopped
- Fresh thyme: 2 tablespoons, chopped
- Garlic: 4 cloves, minced
- Olive oil: 2 tablespoons
INSTRUCTIONS
- Prepare the Prime Rib:
- Remove the prime rib from the refrigerator and let it sit at room temperature for at least 2 hours before cooking. This ensures more even cooking.
- Preheat your oven to 450°F (230°C).
- Season the Roast:
- In a small bowl, mix together the kosher salt, freshly ground black pepper, chopped rosemary, chopped thyme, minced garlic, and olive oil to create a paste.
- Pat the roast dry with paper towels. Rub the seasoning paste generously over the entire surface of the prime rib, ensuring it’s evenly coated.
- Roast the Prime Rib:
- Place the prime rib in a roasting pan, bone-side down, and fat-side up. The bones act as a natural rack, allowing the heat to circulate evenly around the roast.
- Roast in the preheated oven for 20 minutes at 450°F (230°C), then reduce the oven temperature to 325°F (165°C).
- Continue roasting for about 15 minutes per pound for medium-rare doneness. Use a meat thermometer to check the internal temperature of the roast. For medium-rare, aim for an internal temperature of 120°F to 125°F (49°C to 52°C) in the thickest part of the meat.
- Rest the Meat:
- Once the prime rib reaches the desired internal temperature, remove it from the oven. Cover it loosely with aluminum foil and let it rest for at least 20 minutes. Resting allows the juices to redistribute throughout the meat, ensuring it’s moist and tender.
- Carve and Serve:
- After resting, transfer the prime rib to a cutting board. If the roast is bone-in, you might want to remove the bones for easier carving. Slice the meat across the grain into thick or thin slices, according to preference.
- Serve the prime rib slices with your favorite side dishes and enjoy.