Prime Rib Roast
Prime Rib Roast
Ingredients:
1 bone-in prime rib roast (about 7 lbs), preferably from the chuck end
Coarse sea salt and ground black pepper
2-3 tablespoons clarified butter or avocado oil
2-3 tablespoons herbes de provence
Instructions:
Pat the prime rib dry and generously season all over with coarse sea salt and ground black pepper. Cover and refrigerate for at least 3-4 hours, or up to 24-48 hours.
Take the roast out of the fridge and let come closer to room temperature, about 30 minutes. Preheat the oven to 250°F.
Brush the roast all over with clarified butter or avocado oil. Sprinkle evenly with the herbes de provence.
Place the roast bone-side down in a roasting pan fitted with a rack. Insert an instant-read thermometer deep into the thickest part, being careful not to hit the bone.
Roast until the thermometer reaches 120°F internally, about 3 1/2 to 4 hours. Remove from oven when thermometer hits 116°F since the temp will continue rising after removed from oven.
Carefully transfer the roast to a cutting board, tent loosely with aluminum foil and allow to rest for 30-45 minutes. During this time, the temperature will rise to about 125-130°F for medium-rare.
After resting, brush the top and sides of the roast with softened butter and return to the hot oven, increasing heat to 500°F. Roast for 10-15 minutes until deep brown and crusty on the outside.
Remove roast from oven and transfer to a clean cutting board. Use a sharp knife to slice along the bone to remove it. Then slice roast across the grain into 3/4 to 1 inch thick slices.
Serve immediately with horseradish sauce and au jus, if desired.
Enjoy this beautifully cooked, tender and juicy prime rib roast!
Prime Rib Roast
Ingredients:
1 bone-in prime rib roast (about 7 lbs), preferably from the chuck end
Coarse sea salt and ground black pepper
2-3 tablespoons clarified butter or avocado oil
2-3 tablespoons herbes de provence
Instructions:
Pat the prime rib dry and generously season all over with coarse sea salt and ground black pepper. Cover and refrigerate for at least 3-4 hours, or up to 24-48 hours.
Take the roast out of the fridge and let come closer to room temperature, about 30 minutes. Preheat the oven to 250°F.
Brush the roast all over with clarified butter or avocado oil. Sprinkle evenly with the herbes de provence.
Place the roast bone-side down in a roasting pan fitted with a rack. Insert an instant-read thermometer deep into the thickest part, being careful not to hit the bone.
Roast until the thermometer reaches 120°F internally, about 3 1/2 to 4 hours. Remove from oven when thermometer hits 116°F since the temp will continue rising after removed from oven.
Carefully transfer the roast to a cutting board, tent loosely with aluminum foil and allow to rest for 30-45 minutes. During this time, the temperature will rise to about 125-130°F for medium-rare.
After resting, brush the top and sides of the roast with softened butter and return to the hot oven, increasing heat to 500°F. Roast for 10-15 minutes until deep brown and crusty on the outside.
Remove roast from oven and transfer to a clean cutting board. Use a sharp knife to slice along the bone to remove it. Then slice roast across the grain into 3/4 to 1 inch thick slices.
Serve immediately with horseradish sauce and au jus, if desired.
Enjoy this beautifully cooked, tender and juicy prime rib roast!