Prime rib roast is an easy main course with a big return on investment, in terms of taste and presentation.
I've gotta tell you, my heart beats a little faster when I'm preparing an expensive cut of meat like prime rib.
But this roast was really easy.
You need to pick up a meat thermometer, if you don't already have one.
I really couldn't imagine trying to cook this roast without one. The thermometer takes all the guesswork out of the equation!
It's all about the internal temperature, folks . . .
And now let's talk about what to do with any leftovers of this gorgeous roast.
Our favorite ways to enjoy prime rib roast leftovers are: French dip sandwiches: a baguette, thinly sliced prime rib, a little cheese of your choice, dipped into leftover gravy (or make a fresh batch of au jus with a can of beef broth, seasoned with a little black pepper and garlic powder and thickened with a tablespoon of cornstarch mixed with a bit of water. If you've got any leftover juices from the roast, add that in as well)
Prime rib sliders: small rolls of your choice, thinly sliced prime rib, a little horseradish sauce ( 1-½ cups sour cream, ½ cup horseradish, ⅓ cup chopped fresh chives, 1 Tablespoon fresh lemon juice)
Tacos/Quesadillas: of course, you can't go wrong by chopping the leftover prime rib into small chunks and throwing it into a tortilla (flour or corn), adding a little cheese, sour cream and salsa!
Enjoy! - The Recipe Wench
Easy Prime Rib Roast
Print recipe
| Serves | 4 - 6 |
| Prep time | 20 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 20 minutes |
| Meal type | Main Dish |
| Slightly adapted from recipe on | VRAI Magazine |
Ingredients
- 4-6 Pound Prime Rib (I used boneless)
- 2 Tablespoons olive oil
- 1 Tablespoon EACH fresh rosemary, oregano, thyme
- 3-4 Cloves garlic, minced
- salt and pepper
Note
This easy prime rib roast recipe is one I found on Vrai Magazine.
I followed the recipe and it went off without a hitch, except that my roast reached the 125°F temperature much sooner than I had expected.
This is why I highly recommend you use a meat thermometer. They aren't expensive, but you could also just borrow one from a friend.
The seasoning mix is excellent. I would let the roast be the star of the dinner and then serve a baked potato and green vegetable -- my choice would be steamed fresh spinach with salt and butter.
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
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Allow roast to come to room temperature by letting it sit out on counter for 30-90 minutes. |  |
| Step 2 | |
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Line a roasting pan with foil for easy cleanup. If you have a roasting rack, use it. Otherwise, roll up about 4 pieces of foil to help elevate the roast from the bottom of the pan. Pat the roast dry with a paper towel and lightly salt and pepper all sides. |  |
| Step 3 | |
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Preheat oven to 450°F. Prepare the seasoning by mixing together oil, herbs, garlic in a small bowl. Rub seasoning all over roast. Place roast, fat side up, in the pre-heated oven for 15 minutes. Without opening the oven door, turn the heat down to 325°F and let the roast continue to cook until the internal temperature reaches 125°F for rare, 130-135°F for medium rare. The cooking time is going to depend on the size of your roast. I started checking the temperature of my roast after it had been in the oven for 45 minutes. Once the roast has reached your desired temperature (I chose a nice, rare 125°F for mine), remove it from the oven and allow it to rest uncovered for 10-20 minutes before slicing. |  |
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