Juicy Rib Roast (Print Version)
# Ingredients:
01 -
5 pounds of prime rib (double the seasoning for bigger roasts).
02 -
Fresh rosemary, 2 tsp.
03 -
Salt, preferably sea salt.
04 -
Black pepper, freshly ground, 2 tsp.
05 -
1 tsp thyme, chopped fresh.
06 -
8 garlic cloves, finely chopped.
07 -
1/4 cup olive oil.
08 -
Horseradish (optional, for serving).
# Instructions:
01 -
Unwrap the meat, sprinkle it with salt, and cover loosely. Let it sit for an hour before cooking.
02 -
Move the oven rack to the middle and crank the heat to 500°F (260°C).
03 -
In a bowl, mix together pepper, rosemary, thyme, garlic, 1 1/2 tsp salt, and olive oil.
04 -
Dry the roast with paper towels and rub the spice mixture thoroughly all over it.
05 -
If bone-in, place meat ribs-down in a cast-iron pan. Use a rack for boneless cuts.
06 -
Bake at 500°F for 15 minutes to get the crust started.
07 -
Lower the temp to 325°F (165°C). Cook until your preferred doneness using a thermometer: 120°F (49°C) for rare (10-12 min/lb), 130°F (54°C) for medium rare (13-14 min/lb), 140°F (60°C) for medium (14-15 min/lb), or 150°F (66°C) for medium well.
08 -
Once it's 5-10°F below your goal temp, take it out since it'll keep cooking as it rests.
09 -
Cover loosely with foil and let it sit for a good 30 minutes.
10 -
Carve slices about 1/2 inch thick, going against the grain. Add horseradish on the side if you'd like.
# Notes:
01 -
Ask your butcher to detach the bone and tie it back on for easy slicing later.
02 -
Boneless roasts need to sit on a rack—use one from your Instant Pot if needed.
03 -
The roast keeps cooking after it's taken out, so pull it early.
04 -
Use leftovers for sandwiches with horseradish the next day.