Prime Rib #2

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Servings: 1 Difficulty: Advanced
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A perfectly roasted beef ribeye with a seasoned crust and tender, juicy interior.
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Prime Rib #2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 81.4

Description

This classic prime rib roast delivers an impressive centerpiece for holiday dinners or special weekend gatherings. The high-heat sear creates a flavorful, crispy crust while keeping the interior incredibly tender and pink. Seasoned simply with coarse salt, black pepper, and garlic powder, the natural richness of the beef shines through. Whether you prefer it rare or medium-rare, this method ensures consistent results with minimal fuss. Letting the meat rest before carving is crucial for retaining those savory juices. Serve with roasted potatoes and green vegetables for a complete, satisfying meal that feels luxurious yet approachable for home cooks.

Ingredients

Directions

  1. Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 to 2 hours before cooking.
  2. Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius).
  3. Pat the roast dry with paper towels to ensure a good sear.
  4. Generously season the entire surface of the roast, especially the fat cap, with coarse salt, black pepper, and garlic powder.
  5. Place the roast in a shallow roasting pan, standing it on its bones if possible, with the fatty side up.
  6. Insert a meat thermometer into the center of the thickest part of the meat, making sure the probe does not touch the bone.
  7. Place the roast in the preheated oven and roast at 500 degrees for 15 minutes to sear the outside.
  8. Reduce the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius) without opening the oven door if possible.
  9. Continue roasting until the internal temperature reaches your desired doneness: 120-125&# 194;°F for rare, 130-135ðF for medium-rare, or 140-145ðF for medium.
  10. Once the target temperature is reached, remove the roast from the oven and transfer it to a cutting board.
  11. Tent the roast loosely with foil and let it rest for at least 15 to 20 minutes before carving.
  12. Carve the roast by slicing between the ribs, then slicing each rib into steaks of your desired thickness.
  13. Serve immediately with any accumulated juices from the resting period.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 81.4kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 1.0g5%
Cholesterol 28.1mg10%
Sodium 24.4mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: prime rib, beef roast, ribeye roast, roasted beef, holiday dinner, christmas dinner, thanksgiving, special occasion, slow roast, seared crust, tender beef, meat thermometer, standing roast, garlic pepper crust, family style, center cut, bone in, resting meat, carving guide
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