Prime Rib Roast

Get ready for a mouthwatering experience with this super easy beef prime rib roast recipe! Just imagine a perfectly seasoned piece of meat, coated with a blend of aromatic spices and grey salt, slowly roasting in the oven until it reaches a juicy and flavorful perfection. The tantalizing aroma that fills your kitchen as the roast cooks will make your mouth water and your stomach rumble in anticipation. The combination of the rich flavors from the beef, the fragrant spices, and the hint of saltiness from the grey salt creates a harmonious symphony of taste that will leave you craving for more. This recipe is all about simplicity and elegance, showcasing the quality of the prime rib roast itself without any fuss or complicated techniques. It's a perfect choice for a special occasion or a cozy family dinner, impressing your guests with minimal effort while delivering maximum flavor. So, if you want to elevate your next meal to a gourmet level and indulge in a culinary delight, this beef prime rib roast recipe is a must-try. Stay tuned to discover the secrets behind creating a succulent and tender roast that will be the star of your dining table.

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A great bistro classic

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Prime Rib Care

When shopping for quality meat, always look for the USDA shield; USDA Prime or Choice. Pat dry the rib roast with paper towels. No need to French the roast. Combine salt and pepper together in a bowl. Rub meat with the Worcestershire sauce and salt-pepper mixture. Make a day ahead is desired and refrigerate overnight to marinate. Leave prime rib 4 to 6 hours on the counter prior roasting; the internal temp of meat should be at 60ºF/16ºC.

Roasting

Preheat oven to 450ºF/230ºC. Place the roast, ribs down or fat side up in a heavy stainless-steel roasting pan or baking tray. Sear in the oven for 25 minutes, then lower temperature to 350ºF/180ºC for the rest of the cooking time; about 2 hours. After an hour of cooking insert a meat thermometer in thickest part of beef, not touching bone. Cook until rib roast reaches an internal temperature of 115ºF/46ºC). Remove from oven and do not cover. Let roast to rest for at least 30 minutes before serving. During cooking, the rib roast is going to render lots of fat and not enough jus for a gravy but there is no need for… discard fat. The rib roast will continue to cook as it sets. The internal temperature will rise to 125ºF/52ºC to 130ºF/54ºC. Slice the roast between each bone or cut off all bones at once lengthwise as shown in this video. Scrape out meat left in each bone or save bones for later use for stew, stock, soup etc…The prime rib roast is a bistro classic that can be served with many side dishes such as French fries, mashed potatoes, vegetables etc... Bon appétit!