Prime Rib Roast (Bone In)
Making a Prime Rib Roast can seem intimidating, mainly because it is an expensive cut of meat and if you mess it up, you fear that money being wasted.  I totally understand and messed up my first one years ago.  The key is not to open the oven after you reduce the temperature, no matter how tempted you are.  The prep is easy and the cooking is pretty easy too.  You just need to determine how rare you like your roast and your family and guests like roast.  My family likes the roast between 125-133°F.  It is still very tender and melts in your mouth.
- Rare: 120°F (about 10-12 min/pound).
- Medium Rare: 122-128°F (about 13-14 min/pound)
- Medium: 129-140°F (about 14-15 min/pound)
- Medium Well: 145+°F
Another important step is to make sure you allow the roast to rest at least 30 minutes. Â This allows the juices to redistribute in the meat and it stays tender. Â So when you see a prime rib roast on sale, pick one up. Â They are typically on sale around the holidays Easter, Thanksgiving and Christmas.
To see my available 2-Liter/Wine Bottle Party Label Downloads, click here: https://majorgates.com/product-category/2-liter-wine-bottle-labels/
Don’t Forget To Follow Me On Pinterest!
Ingredients
-
- 10-12 pound bone-in prime rib roast, also called ribeye roast or rib roast
- 1 cup water, or 1 can of beef broth
- 1 cup (2 sticks) butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- If you can not get fresh rosemary, thyme, and parsley, you can use dried Herbes de Provence Spice Blend
- 8 cloves garlic, crushed or 8 teaspoons of minced garlic
- 2 teaspoons sea salt (optional) or 1 teaspoon of salt (optional)
- 2 teaspoons ground black pepper
For more delicious recipes, visit my Recipes section here: Â https://majorgates.com/category/recipes/
Supplies
- Baking Pan
- Large Bowl
- Measuring Spoons
- Sharp Knife
- Cutting Board
- Stay in the Meat ThermometerÂ
- Electric Knife (Optional)
- Foil
Affiliate links are in this post. So, I may receive a small commission at no extra cost to you if you make a purchase through my affiliate link. Therefore, I only recommend products that I use or would use and love! So, I have saved you the time of searching for good products for you. As an Amazon Associate I earn from qualifying purchases. Just click on the pictures or links for the items seen in this post.
To see my available Party Bundle Label Downloads, click here:Â https://majorgates.com/product-category/party-bundles/
Instructions For Prime Rib Roast
- Start by rinsing off the beef roast and then allowing the beef roast to rest on a pan, or cutting board on the countertop for at least one hour (or up to 2 hours) so it can come up to room temperature. This will allow the meat to cook more evenly.
- Make sure you pay attention to the pounds on the wrapper, so you will know how long to cook.
- Also, take out the butter out of the fridge and allow it to soften to room temperature.
- So after your roast is at room temperature, preheat the oven to 450°F.
-
Pour 1-2 cups of water or beef broth in the bottom of a roasting pan. As the fat from the roast drips into the pan as it cooks, this will prevent it from burning in the bottom of the pan.
-
In a small bowl, combine the softened butter, rosemary, thyme, parsley, garlic, salt and pepper, until it forms a paste.
If you need Potion/Apothecary Bottle Party Labels, see my available downloads here: Â https://majorgates.com/product-category/potion-apothecary-labels/
-
Rub the bottom of the prime rib, including under the bones, with a layer of the herb butter.
-
Then place the prime rib, bone side down, in the roasting pan, and slather the remaining herb butter over the prime rib.
-
Next, stick in the oven meat thermometer in a way you will be able to read it with just turning the oven light on and off. Â Then place the roast in the oven for 20 minutes.
-
After 20 minutes, turn the temperature on the oven down to 250°F and continue to cook the prime rib for 12-15 minutes per pound of meat, or until the internal temperature reaches 122°-125°F for medium rare. Please note that the internal temperature will continue to rise 5-10 degrees as you rest the meat.
-
Remove the roast from the oven, cover loosely with foil and let it rest for at least 30 minutes before slicing and serving.
-
Slice against the grain into approximately ½ inch slices. You can serve the slices with the bone, or remove the bones before slicing the meat.
Notes
- This recipe is meant for an 8-12 pound bone-in prime rib, but it can also be made with a smaller roast, that’s 4-6 pounds, but you will need to cut the other ingredients in half. This recipe can also be made using a boneless prime rib.
- If using a frozen ribeye roast to make this recipe, move it from the freezer to the refrigerator 2-3 days before making this recipe, to allow it to thaw completely.
- Do not melt the butter for the butter herb rub, instead simply soften it at room temperature. Softened butter mixed with the herbs will create a paste that will easily stick on the prime rib. Melted butter will drip off of the prime rib.
- If you don’t have a roasting pan, place the ribeye roast on top of a wire rack inside of a rimmed baking sheet, or baking dish.
- If the meat is fully cooked ahead of the time that you wish to serve it, wrap it in butcher paper and store it in a cooler (with no ice) for up to 4 hours. This will keep the meat warm without overcooking it
To see my available Jeopardy/Trivia Game Party Downloads, click here:Â https://majorgates.com/product-category/jeopardy-trivia/
