Christmas Prime Rib Roast Recipe
Note: The secret to selecting the most delectable cut? When ordering your prime rib, ask your butcher for a standing rib roast from the small end of the rib, the fat cap reduced, and to have the fat lip trimmed to 0x0. This will provide fewer pockets of fat and a leaner, still tender, prime rib.
Ingredients
- 4 lb prime rib roast room temperature
- 1 tbsp olive oil
- 1 tbsp dry rosemary
- 1 tbsp dry thyme
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 500 degrees F.
- Pat your roast dry, with a cloth or paper towel, to remove excess moisture.
- Coat roast in olive oil, then rosemary, thyme, salt, and pepper.
- Place roast on a roasting sheet lined with aluminum foil and place in the oven for 20 minutes. If your roast is bigger than 4lbs, add an additional five minutes per lb.
- After 20 minutes, turn off the oven and do not open the door for two hours. If you open the oven, the residual heat will not maintain its temperature and the roast will not cook properly. Trust the process!
- Remove the roast from the oven and allow it to rest for five minutes before carving. Your roast should have an internal temperature of 130 degrees F out of the oven. This will result in a rested roast temp of 135 degrees — which in terms of beef doneness is on the low end of medium.
Nutrition
Calories: 602kcalProtein: 41gFat: 47gCholesterol: 141mgSodium: 140mgPotassium: 512mgVitamin A: 51IUIron: 4mg
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