Holiday Prime Rib
Perfect for holidays, special occasions and Sunday dinners, Prime Rib is a rich cut of beef that cooks up easily in your oven!
Print
Pin
Servings: 8
Ingredients
- 5 lb. standing rib roast or ribeye roast
- 4 sprigs Thyme finely chopped
- 2-3 sprigs Rosemary finely chopped
- 3 cloves garlic finely chopped
- 3-4 teaspoon salt
- 3-4 teaspoon pepper
- ½ C olive oil
- beef stock warmed
Instructions
- Remove chilled roast from the refrigerator about 3 hours before cooking. Should be at room temperature when cooked.
- Preheat the oven to 500 degrees Fahrenheit.
- Add the herbs, garlic, salt, and pepper to the olive oil in a small bowl or measuring cup. Mix together.
- Place prime rib in a roasting pan bone side down and fat side up. Pour about ¼ inch of beef stock in the bottom of the pan.
- Rub the olive oil and herb mixture on the top and sides of the prime rib and put it in the oven.
- Cook at 500 degrees for 15 minutes to brown the outside.
- Reduce the temperature to 325 degrees and cook 15 minutes for every pound. For 5lb, 1 hour and 15 minutes for a medium rare prime rib or until it reads 125-135 degrees on a meat thermometer.
- Use a meat thermometer to test the prime rib after 30-45 minutes of cook time. Baste with a little of the stock after you check the temp each time (every 20-30 min).
- When it has reached the proper temperature, take the prime rib from the oven and place it on a cutting board to rest for 30 minutes.
- Cut away the strings holding the roast together and remove the ribs from the bottom.
- Carve the prime rib in thin slices across the grain of the meat to serve.