Introduction
Prime rib, also known as a standing rib roast, is a centerpiece dish often served during festive occasions like Christmas or family gatherings. Its beautiful marbling gives it unmatched juiciness and flavor. Roasted to perfection, it’s a timeless dish that impresses every guest.
History of Prime Rib**
Prime rib has its roots in British cuisine, where roasting large cuts of beef was a sign of prosperity and celebration. Over time, it became popular in the United States, especially in steakhouses and at special-occasion dinners. The term “prime” refers to the high-quality grade of beef, though today it often describes the cut rather than the grade.
Ingredients**
For the Roast:
- 1 (6–8 lb) prime rib roast, bone-in (3 to 4 ribs)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 5 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons coarse kosher salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon paprika
For the Au Jus (Beef Dripping Sauce):
- 2 cups beef broth
- ½ cup red wine (optional)
- 1 tablespoon flour or cornstarch (for thickening)
- Drippings from the roast
Preparation Steps**
- Bring Meat to Room Temperature
Remove the prime rib from the refrigerator about 3 hours before cooking. This ensures even roasting. - Prepare the Seasoning Paste
In a small bowl, mix together olive oil, butter, garlic, rosemary, thyme, salt, pepper, onion powder, and paprika. - Season the Roast
Rub the mixture all over the roast, coating every side evenly. If possible, push some seasoning into the fat layer for deeper flavor. - Roast at High Heat First
Preheat your oven to 475°F (245°C). Place the roast fat-side up in a roasting pan with a rack. Roast for 20 minutes to develop a golden crust. - Slow Roast
Reduce oven temperature to 325°F (160°C) and continue roasting:
- Medium-rare: About 15 minutes per pound
- Medium: About 17 minutes per pound
Internal temp should reach 130°F (54°C) for medium-rare.
- Rest the Roast
Remove from oven and tent loosely with foil. Let it rest 20–30 minutes. The temperature will rise about 5°F while resting, keeping the meat juicy. - Make the Au Jus
Pour drippings into a saucepan, skim excess fat, and add beef broth and wine. Simmer and whisk in flour or cornstarch until slightly thickened. - Carve and Serve
Slice between the bones for perfect servings and drizzle with warm au jus.
Serving Suggestions**
- Garlic mashed potatoes
- Creamed spinach
- Roasted carrots or Brussels sprouts
- Yorkshire pudding (classic British pairing)
Benefits**
- High in Protein: Excellent for muscle repair and energy.
- Rich Flavor: Naturally marbled beef provides deep, satisfying taste.
- Celebratory Dish: Perfect for holidays and gatherings.
- Iron & B Vitamins: Supports red blood cell health and energy levels.
For Prime Rib Lovers**
This dish is for those who appreciate bold flavors and tender textures — people who enjoy the art of slow cooking and savoring each bite. Prime rib lovers know that it’s not just food, it’s an experience — a statement of culinary excellence.
Nutritional Information (Per Serving)**
- Calories: 560 kcal
- Protein: 45 g
- Fat: 40 g
- Carbohydrates: 2 g
- Iron: 25% DV
- Sodium: 380 mg
Conclusion**
Prime rib roast is more than just a meal — it’s a masterpiece. Whether for a family dinner or a holiday celebration, it brings people together around the table to share flavor, laughter, and warmth. When cooked properly, every slice tells a story of patience, tradition, and love for good food.
