Prep Time:15 minsAdditional Time:12 hrs 30 minsTotal Time:12 hrs 45 minsServings:14Yield:1 prime rib roastJump to Nutrition Facts
Prep Time:15 minsAdditional Time:12 hrs 30 minsTotal Time:12 hrs 45 minsServings:14Yield:1 prime rib roast
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:12 hrs 30 mins
Additional Time:
12 hrs 30 mins
Total Time:12 hrs 45 mins
Total Time:
12 hrs 45 mins
Servings:14
Servings:
14
Yield:1 prime rib roast
Yield:
1 prime rib roast
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4largegarlic cloves, finely chopped (1 1/2 tablespoons)1tablespoonkosher salt, divided1tablespoonfresh thyme leaves1teaspoonfinely chopped fresh rosemary1 ½teaspoonsground pepper3tablespoonsolive oil1(5 pound)3-rib beef standing rib roast, chine bone removed
Cook Mode(Keep screen awake)
Ingredients
4largegarlic cloves, finely chopped (1 1/2 tablespoons)
1tablespoonkosher salt, divided
1tablespoonfresh thyme leaves
1teaspoonfinely chopped fresh rosemary
1 ½teaspoonsground pepper
3tablespoonsolive oil
1(5 pound)3-rib beef standing rib roast, chine bone removed
DirectionsLine a rimmed baking sheet with foil; set a wire rack in the pan. Place garlic on a cutting board and sprinkle with 1 teaspoon salt. Drag the flat side of a large knife back and forth over the garlic to form a paste. Transfer the paste to a small bowl. Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.Rub the garlic mixture evenly over roast. Place the roast, fat cap up, on the prepared rack on the pan. Refrigerate, uncovered, for 8 hours or overnight.Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.Place oven rack in lower third of oven; preheat to 275 degrees F.Roast the prime rib until a thermometer inserted in the thickest portion registers 120 degrees F (for medium-rare), about 2 hours and 30 minutes to 2 hours and 50 minutes, or to 130 degrees F (for medium). Remove from the oven and let rest for 1 hour before serving.Photographer: Antonis Achilleos Prop Stylist: Lindsey Lower Food Stylist: Margaret Monroe Dickey.TipsTips:Use kosher salt: This is the time to break out the kosher salt–its larger crystals provide crunchy texture.The prime rib rub: There are no hard and fast rules for the rub you use for prime rib, so use whatever herbs you like. Some citrus zest, crushed red pepper, toasted and cracked spices, and mustard would all be delicious.How to get a great crust on your prime rib: Drying the prime rib uncovered in the fridge overnight pulls out some moisture and creates a very dry surface that results in a crisp, deeply browned crust. This step also means you don’t have to crank up the oven to brown the prime rib, which can result in dry or unevenly cooked meat.Use a thermometer: Use a meat probe to take the prime rib’s temperature close to the bone. This is not the time to use your sixth sense to judge doneness.Let your prime rib rest–it’s worked hard: Allowing the meat to rest after removing it from the oven allows the juices to redistribute so they don’t spill out when you slice into the meat.To make ahead: Prepare through Step 2 and refrigerate overnight.Originally appeared: EatingWell.com, October 2019
Directions
Line a rimmed baking sheet with foil; set a wire rack in the pan. Place garlic on a cutting board and sprinkle with 1 teaspoon salt. Drag the flat side of a large knife back and forth over the garlic to form a paste. Transfer the paste to a small bowl. Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.Rub the garlic mixture evenly over roast. Place the roast, fat cap up, on the prepared rack on the pan. Refrigerate, uncovered, for 8 hours or overnight.Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.Place oven rack in lower third of oven; preheat to 275 degrees F.Roast the prime rib until a thermometer inserted in the thickest portion registers 120 degrees F (for medium-rare), about 2 hours and 30 minutes to 2 hours and 50 minutes, or to 130 degrees F (for medium). Remove from the oven and let rest for 1 hour before serving.Photographer: Antonis Achilleos Prop Stylist: Lindsey Lower Food Stylist: Margaret Monroe Dickey.TipsTips:Use kosher salt: This is the time to break out the kosher salt–its larger crystals provide crunchy texture.The prime rib rub: There are no hard and fast rules for the rub you use for prime rib, so use whatever herbs you like. Some citrus zest, crushed red pepper, toasted and cracked spices, and mustard would all be delicious.How to get a great crust on your prime rib: Drying the prime rib uncovered in the fridge overnight pulls out some moisture and creates a very dry surface that results in a crisp, deeply browned crust. This step also means you don’t have to crank up the oven to brown the prime rib, which can result in dry or unevenly cooked meat.Use a thermometer: Use a meat probe to take the prime rib’s temperature close to the bone. This is not the time to use your sixth sense to judge doneness.Let your prime rib rest–it’s worked hard: Allowing the meat to rest after removing it from the oven allows the juices to redistribute so they don’t spill out when you slice into the meat.To make ahead: Prepare through Step 2 and refrigerate overnight.
Line a rimmed baking sheet with foil; set a wire rack in the pan. Place garlic on a cutting board and sprinkle with 1 teaspoon salt. Drag the flat side of a large knife back and forth over the garlic to form a paste. Transfer the paste to a small bowl. Add thyme, rosemary, pepper, oil and the remaining 2 teaspoons salt; stir until thoroughly blended.
Rub the garlic mixture evenly over roast. Place the roast, fat cap up, on the prepared rack on the pan. Refrigerate, uncovered, for 8 hours or overnight.
Remove the roast from the refrigerator 1 hour before cooking; let stand at room temperature.
Place oven rack in lower third of oven; preheat to 275 degrees F.
Roast the prime rib until a thermometer inserted in the thickest portion registers 120 degrees F (for medium-rare), about 2 hours and 30 minutes to 2 hours and 50 minutes, or to 130 degrees F (for medium). Remove from the oven and let rest for 1 hour before serving.
Photographer: Antonis Achilleos Prop Stylist: Lindsey Lower Food Stylist: Margaret Monroe Dickey.
Tips
Tips:
Use kosher salt: This is the time to break out the kosher salt–its larger crystals provide crunchy texture.
The prime rib rub: There are no hard and fast rules for the rub you use for prime rib, so use whatever herbs you like. Some citrus zest, crushed red pepper, toasted and cracked spices, and mustard would all be delicious.
How to get a great crust on your prime rib: Drying the prime rib uncovered in the fridge overnight pulls out some moisture and creates a very dry surface that results in a crisp, deeply browned crust. This step also means you don’t have to crank up the oven to brown the prime rib, which can result in dry or unevenly cooked meat.
Use a thermometer: Use a meat probe to take the prime rib’s temperature close to the bone. This is not the time to use your sixth sense to judge doneness.
Let your prime rib rest–it’s worked hard: Allowing the meat to rest after removing it from the oven allows the juices to redistribute so they don’t spill out when you slice into the meat.
To make ahead: Prepare through Step 2 and refrigerate overnight.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)459Calories37gFat1gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
