Prime Rib Roast
This prime rib roast was, and still is, one of my favorite recipes to eat for the holidays. Skip the heavy sides and serve with veggies. You won’t regret it. Ask the butcher to cradle & tie your roast. This means she will remove the bone from the meat, take off excess fat (you will still have ~ 1 ” of fat on the top which is good), and then tie it back together.
- Prep Time: 30 Minutes
- Cook Time: 3 Hours
- Total Time: 3 hours 30 minutes
- Yield: 6
- Category: Main Dish
- Method: Oven
- Cuisine: International
- 6-7 lb bone in prime rib roast (~ 3 bones)
- sea salt
- coarse ground black pepper
- Preheat oven to convection roast 450F.
- Allow roast to sit at room temperature for 30 minutes – 1 hour. Pat dry with paper towels.
- Generously season with salt and pepper. Set (fat side up) on a rack elevated above a baking or roasting pan. Elevating it promotes air circulation. Cook uncovered for 20 minutes. Reduce heat to 325F and roast for an additional 1 1/2 – 2 hours or until internal temperature of beef is 125F for medium. Rest 15-30 minutes before slicing. Note: the temperature of the beef will continue to rise 10 degrees while resting.
- Serve with sharp mustard, au jus, or horseradish & sour cream sauce. Add salt to taste. Happy finger lickin’ eatin’! Beckie
- Most ovens will take 2 hours for rare, but it’s best to check at 1 1/2 hours in case your oven runs hotter than normal.
- Make a pan sauce by removing nearly all of the grease from the pan. Bring pan to medium high heat and add 3/4 cup red or white wine and scrape up the fond (browned bits) . Simmer uncovered until reduced by half (~ 5 minutes) and then add 3 cups beef stock and some rosemary or thyme sprigs. Simmer an additional 15-20 minutes uncovered. Add salt & pepper to taste.
Things In My Kitchen:
- Digital oven thermometer for checking the internal temperature of the meat without opening the oven door.
For more kitchen items I love/use: please visit my shop page.
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