Prime Rib Roast is a classic dish that’s perfect for gatherings, special occasions, and holiday celebrations. This showstopper entree boasts a melt-in-your-mouth flavor and beautiful presentation that’s sure to impress your guests. Today, we’ll be diving into the world of Prime Rib Roast, detailing its history and fun facts, and sharing the ultimate recipe for making this magnificent dish at home—a meal that you’re bound to love.
Ingredients
- 1 (7-rib) prime rib roast, about 15-18 pounds
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons fresh rosemary leaves, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1/2 cup olive oil
- 3-4 cloves garlic, minced
Step by Step Cooking Instructions
1. Preparing the Prime Rib Roast:
Pat the prime rib roast dry using a paper towel, allowing the meat to reach room temperature. This is a crucial step as it ensures the meat cooks evenly throughout. Preheat your oven to 500°F (260°C). While the oven heats up, mix the kosher salt, freshly ground black pepper, rosemary, thyme, olive oil, and minced garlic together in a bowl. Brush the mixture onto the prime rib roast, ensuring that it’s evenly distributed and coats the meat thoroughly.
2. Cooking the Prime Rib Roast:
Place the prime rib roast in a roasting pan with the bones facing down and the fat facing up. Doing so will allow the bones to act as a natural roasting rack for the meat, ensuring even distribution of heat. Once the oven reaches the desired temperature, put the roast inside and let it cook at 500°F (260°C) for 15 minutes, creating a delicious crust around the roast. Then, reduce the oven temperature to 325°F (163°C) and continue cooking until it reaches your desired internal temperature — typically taking about 2-2.5 hours.
3. Resting the Prime Rib Roast:
Using a meat thermometer, check the internal temperature of the roast. Ideally, it should reach 130°F (54°C) for medium-rare. Upon reaching the desired temperature, remove the roast from the oven and let it rest for 20-30 minutes. This allows the meat’s juices to redistribute, ensuring a moist and tender dish. Do not skip this step—it’s essential for a perfect prime rib roast.
History and Curiosities
The origin of Prime Rib Roast can be traced back to the United Kingdom, where it has been a favorite dish since the 16th century. Traditionally known as a “standing rib roast,” this signature entree became particularly popular in the Victorian era, gracing tables during prestigious banquets and lavish meals.
The name “prime rib” stems from the fact that this dish is made from one of the highest quality cuts of beef available. In the US, the term “prime” is a grade given by the United States Department of Agriculture (USDA) to meat that exhibits superior marbling, tenderness, and flavor. However, the dish’s title is somewhat of a misnomer, as not all prime rib roasts you find in stores are made from USDA Prime grade beef. While the name refers primarily to the cut of meat used in the dish, rather than the specific grade, using prime-grade beef will undoubtedly result in a richer and more delectable meal.
Prime Rib Roast has stood the test of time as a favorite dish for celebrations and gatherings thanks to its rich, mouthwatering flavor and elegant presentation that never fails to impress. With its deep roots in British culinary tradition and its continued popularity today, this succulent entree is a testament to the enduring appeal of a perfectly cooked piece of meat, making it the perfect choice for your next special occasion.
