Garlic And Herb Prime Rib Roast

Prime rib roast is a special occasion entree because it is an expensive cut of meat. It's a popular holiday dinner item and cooked a lot for Christmas dinner. If you are hosting a dinner party and really want to impress your guests, this is the perfect meal. This garlic and herb prime rib roast is restaurant quality right in the comfort of your own kitchen. Might I add that your kitchen will smell AMAZING while it is cooking. Simple ingredients have a delicious result with this recipe. You should not be intimidate to make this because it is super easy!

Prime Rib Ingredients

Prime Rib- key ingredient! This standing rib roast is 5 pounds which is more on the smaller side considering a larger roast is 15-18 pounds. Trim excess fat from the roast so there isn't so much that as to render. Boneless prime rib roast can be used as well.

Seasoning- salt, black pepper, garlic powder, onion powder, rosemary, thyme.

Fat- Butter is used to help created the crust and allow the seasonings to stick to the roast. You can also use olive oil instead to achieve a nice crust.

Let's Make A Garlic & Herb Prime Rib Roast!

Take out the roast 4 hours before cooking to bring the roast completely up to room temperature. Trim any excess fat from the roast.

30 minutes before cooking set oven temperature to 500°. Cooking at a high heat will create a great crust outside of the roast and lock in juices. Combine butter, garlic, salt, pepper, and herbs in a bowl and mix to combine.

Coat prime rib with garlic and herb butter completely and place in a cast iron skillet or roasting pan with rack.

The general rule is cooking time is determined by 5 minutes per pound of roast. Place in a roasting pan on a roasting rack fat side up or in a cast iron skillet rib bones down (as pictured) and cook in preheated oven for 30 minutes for a 5 pound roast. Once that time is over, turn the oven off and leave in for 2 hours. Keep the residual heat inside the hot oven by not opening the oven door at all. This cooking method creates high temp at the beginning to create the crust and once the oven is off, it allows the inside to slow cook.

Take out of the oven and insert a meat thermometer in the center of the roast and check the internal temperature for desired doneness. 130°-135° is a perfect medium-rare prime rib and 135°-145° is a medium prime rib. It continues to increase in temp by 5-10 degrees while resting so take that into account. If it is not to the temp you'd like (because ovens are different), turn oven on to 375° and cook until the desired temp is reached.

Remove roast from the pan and rest covering with aluminum foil for about 20 minutes. Again while it rests the temperature will increase so check with a digital thermometer to keep track so it's not over cooked.

If making a pan sauce from drippings, take 1/4 cup of the pan juices from bottom of the pan being sure to remove as much fat as you can.

In a saucepan combine drippings, beef broth, and red wine over medium heat and simmer for 15 minutes. If you want a thicker gravy add slurry to thicken.

To make horseradish cream sauce add sour cream, mayonnaise, white wine vinegar, dijon mustard, horseradish, and chives to a mixing bowl then combine well.

Side Dishes to Serve With Prime Rib

• Roasted Brussel Sprouts with Bacon and Balsamic
• Sautéed Spinach
• Garlic Mashed Red Potatoes
• Parmesan Garlic Roasted Potatoes