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 ( 1-1/2 cups sour cream, 1/2 cup horseradish, 1/3 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

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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

This Prime Rib Roast is easy and low maintenance. Use a meat thermometer to prevent over-cooking. Seasoned with fresh thyme, rosemary, oregano and garlic, this roast is perfect for a special holiday meal.

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
Allow roast to come to room temperature by letting it sit out on counter for 30-90 minutes.
Step 2
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
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.