Prime Rib Roast
Indulge in this delicious, melt-in-your-mouth tender, seasoned-to-perfection prime rib roast. It is an impressive meal that leaves your family and guests craving more.
Ingredients
- 4 pounds prime rib
- 3 carrots, cleaned and sliced diagonally
- 5 celery, cleaned and sliced
- 2 yellow onions, peeled and cut in 8 pieces
- 8 garlic cloves, peeled
- sea salt
- Prime rib spices seasoning
- fresh rosemary
- fresh ground pepper
Instructions
- Let the rib stand at room temperature
- Preheat the oven to 450º. Rub all over the prime rib with salt, pepper, and prime rib seasoning spices. Place in the center of a large heavy-bottomed Le Creuset roasting pan.
- Surround the prime rib with vegetables and fresh rosemary
- Insert the meat thermometer in the thickest part of your prime rib.
- Place in a hot oven and cook at 450º for 30 minutes or until a nice crisp top is formed. Lower the heat to 225º and continue cooking until the thermometer reads 135° F or 1 hour and 10 minutes for medium rare.
- Remove from the oven and let it stand for 30 minutes, covered tightly with aluminum foil
- Slice and serve hot.
Notes
Pro Tips
Over the years, we have perfected this prime rib recipe, bringing you a super easy recipe. Preparing this prime rib takes no time. Below are a few tips for creating a perfectly cooked prime rib. And since the oven does it all, life just got sweeter.- Start by browning well, searing the roast at a higher temperature, up to 450F, for 30 minutes to trap all the juices inside.
- Using a meat thermometer - I used mine from my oven for the first time, and it cooked my roast to the perfect doneness.
- Keep an eye on the thermometer if you do not have one that connects with your oven.
- Purchase a thermometer with a probe to insert into the center of your meat before entering the oven. Do not purchase of use one that requires poking your meat while cooking.
- While purchasing your roast, ensure that it is uniform. A flatter roast will cook faster than a thicker one.
- Have your roast at room temperature. A colder roast will take longer to cook.
- Let it rest after cooking by tending with aluminum foil for 15 to 25 minutes. This process will encapsulate all the juices and your roast will be tender and so rich in flavor.
- Make-Ahead: This recipe is to be enjoyed as soon as it is finished resting.
- Storing: Store it in a platter or a high-board container covered with plastic paper and refrigerate for up to 4 days. It can also be frozen for up to a month, covered by parchment paper and plastic wrap. Thaw in the refrigerator for up to two days or when it is ready.
- Reheating: Slice the desired amount and warm in a saucepan over medium heat.
Nutrition
Calories: 925kcal | Carbohydrates: 5g | Protein: 41g | Fat: 80g | Saturated Fat: 33g | Cholesterol: 182mg | Sodium: 183mg | Potassium: 868mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5245IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 4.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.