Prime rib is one of those dishes that takes center stage no matter when you serve it. Luckily, it couldn’t be much easier to prepare!
A prime rib roast, or standing rib roast, is cut from the back of the upper rib section of the steer, and it usually comprises a total of seven ribs. To make the slow roasted Prime Rib, you’ll need a three-bone rib roast, which can be cut either from the chuck end or the loin end of the rib section.
Roast your prime rib until the thermometer registers:
- 115-120˚F for rare
- 125-130˚F for medium rare
- 135-140° F for medium
145-150 F° for medium well
Remember that the meat temperature will continue to rise 5-10 degrees when it’s resting out of the oven, so don’t over cook it!
Prime Rib in Herbs & Garlic Butter
Prep time: 5 mins
Cook time: 2 hour
Rest Time: 20 Min
Total time: 2 hour 25 mins
- 4-6 pounds bone prime rib (boned and tied)
- 1 cup butter, softened
- 5 cloves garlic, minced
- 1 Tablespoon thyme, finely chopped
- 1 Tablespoon oregano, finely chopped
- 1 Tablespoon rosemary, finely chopped
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper
- Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
- In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees, use meat thermometer to measure the internal temperature of the cut.
Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.
Place on a carving board & remove bones for slicing and serve.