Master the Art of Perfect Prime Rib: A Step-by-Step Guide for Every Home Cook
Elevate your holiday feast with a show-stopping prime rib that’s sure to impress your guests and become the star of your celebration. If you’ve ever dreamed of serving a beautifully cooked, succulent prime rib but felt intimidated by the process, worry no more! This foolproof recipe is designed for meat lovers of all skill levels. With just a few simple steps and the help of a reliable meat thermometer, you’ll achieve mouthwatering perfection every time. Get ready to bring that special touch to your table and create unforgettable memories around a prime rib that tastes as amazing as it looks!
How to Make Perfect Prime Rib
Looking for the perfect prime rib to adorn your holiday table and give your celebration that special touch? Then this perfect prime rib recipe is for you. As you know I love meat but am not a chef by any means, so if I can tackle this crowned jewel successfully than so can you. Follow this step by step process with the aid of a trusted meat thermometer and your Prime rib will turn out beautiful every time.
Ingredients
Perfect Prime Rib Recipe
- 5 pound
Mino Prime Rib Roast - 1 large onion Peeled & Quartered
- 1 head of garlic
- 5 sprigs thyme
- 5 sprigs rosemary
Garlic Butter Ingredients
- 10 tbs unsalted butter softened
- 5 garlic cloves minced
- 2 tsp finely chopped rosemary
- 1 tsp black pepper
Instructions
- Let your roast come to room temperature (take out 2 hours before cooking).This step is so important for even cooking. Pat dry with paper towel.
- Preheat oven to 460° (430° for convection) Make sure shelf is in the middle of the oven.
- Mix together the ingredients for the garlic herb butter.
- Place onion, garlic and herbs in the bottom of a cast iron skillet or roasting pan.
- Slather on a thin layer of butter in the underside of the beef (bone side). Place beef on top of onion and herbs, butter side down. Spread ²/3 of the butter in the top and sides reserving some for later.
- Roast for 20 minutes in the hot oven.
- Remove and slather with the remaining butter. Turn oven down to 250°.
- Slow roast for 1 hour, basting every 30 minutes until internal temp is 118° in the center (start checking internal temp early). Make sure you don’t pull your roast out at 125° or you will have a medium well piece of meat (nobody wants that!).
- Transfer the beef to a cutting board or plate and cover loosely with foil and rest for 20-30 minutes. Internal temp will rise to 125° (medium rare). Do not skip the resting phase. The resting phase allows the juices to redistribute in the meat and it will continue to cook while resting.
