While we usually break this one out for a holiday event, it can be an any-day of the week meal.
This recipe also appears in the Frugal Gastronomy “Summer of Love” Cookbook, in print alongside 19 more.
The “Not Just For Special Occasions” Prime Rib Roast
A holiday-worthy prime rib roast seasoned with Himalayan salt, a mixed peppercorn blend, garlic, and fresh herbs, then oven-roasted to your preferred doneness.
Equipment
- Roasting pan
Ingredients
- 1 prime rib roast 6 lbs
- 1 teaspoon Pink Himalayan salt per lb of meat
- 3/4 teaspoon ground pepper mixture of red, green, black and wild Madagascar peppercorns, per lb of meat
- 1 garlic bulb minced
- 1 black garlic bulb minced
- 1 stick unsalted butter reduce added salt if using salted butter
- 2 tablespoons chopped rosemary and thyme
- Olive oil for rubbing
Instructions
- Preheat your oven to 450°F (230°C).
- Remove the prime rib from the refrigerator and let it sit at room temperature for about 30-60 minutes.
- Place the roast bone-side down in a roasting pan.
- Rub the olive oil and butter all over the roast.
- Season the roast generously with salt, pepper, garlic, and herbs.
- Place the roast in the preheated oven and roast for 20 minutes.
- After 20 minutes, reduce the oven temperature to 325°F (160°C).
- Continue roasting until your desired level of doneness is reached. For medium-rare, roast until the internal temperature reaches 135-140°F (57-60°C), which typically takes about 15 minutes per pound.
- Once cooked to your liking, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for about 3 minutes before carving.
- Carve the prime rib into slices and serve with your favorite side dishes.
Notes
Enjoy your any-day prime rib with a nice glass of Cabernet!
