Description
Indulge in a succulent prime rib roast, perfectly seasoned and roasted to tender perfection. This dish promises an unforgettable dining experience for any occasion.
Ingredients
Scale
- 4–6 pounds prime rib roast
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons high-quality extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 450°F (232°C) for a beautifully seared crust.
- Rub the prime rib generously with olive oil and season it liberally with salt and pepper.
- Mix minced garlic and chopped rosemary into a paste with olive oil. Slather this mixture all over the roast, ensuring even coverage.
- Place the seasoned prime rib on a rack in a roasting pan. Roast at 450°F for 20 minutes, then reduce the temperature to 325°F (163°C) and continue cooking until your desired doneness (approximately 15-20 minutes per pound).
- After cooking, remove the roast from the oven and let it rest for at least 20 minutes before slicing to allow juices to redistribute.
- Carve thick slices and serve with your preferred sides like mashed potatoes or roasted vegetables.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 445
- Sugar: 0g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg
Keywords: For extra flavor, consider adding thyme or experimenting with different herb blends. Use a meat thermometer to ensure perfect doneness; aim for an internal temperature of 130°F (54°C) for medium rare.