All About Prime Rib & a Simple Recipe
Prime rib is a flavorful and tender cut of beef that comes from the rib section of the cow. Known for its rich marbling, it’s a top choice for special gatherings and holiday meals. The term “prime” refers to USDA grading, signifying high-quality meat with excellent juiciness and flavor. Typically roasted, prime rib is often served with classic accompaniments like horseradish sauce or au jus for dipping.
Classic Prime Rib Recipe
Ingredients:
- 1 (5-7 pound) prime rib roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
- Salt and pepper to taste
- Optional: beef broth for au jus
Instructions:
- Preheat the Oven: Set your oven to 450°F (232°C).
- Prepare the Roast: Remove the prime rib from the fridge and let it sit at room temperature for about an hour. Pat dry with paper towels.
- Seasoning: In a bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Evenly coat the roast with this mixture.
- Roasting:
- Place the roast bone-side down in a roasting pan.
- Roast at 450°F for 20 minutes to develop a crust.
- Lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your preferred doneness:
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Resting: Remove from the oven, loosely cover with foil, and let it rest for 20-30 minutes to allow the juices to redistribute.
- Serving: Slice and serve with au jus (prepared using beef broth) and your favorite side dishes.
Herb Substitutions for Prime Rib
Want to switch up the flavors? Try these herb alternatives:
- Oregano: Slightly sweet with a peppery kick.
- Sage: Earthy and robust, complementing beef beautifully.
- Parsley: Fresh and mild for a balanced taste.
- Marjoram: A touch of sweetness with citrusy notes.
Mix and match to suit your taste while keeping the flavors balanced. Enjoy experimenting with different seasonings!
