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!