Prime Rib (Print Version)
# Ingredients:
01 -
5 lb beef prime rib (double spices for larger roast).
02 -
Sea salt.
03 -
2 tsp black pepper, freshly ground.
04 -
2 tsp fresh rosemary.
05 -
1 tsp fresh thyme.
06 -
8 cloves garlic, minced.
07 -
1/4 cup olive oil.
08 -
Horseradish for serving (optional).
# Instructions:
01 -
Take meat out 1 hour before cooking. Salt all over, cover loosely with plastic wrap.
02 -
Put oven rack in center, heat oven to 500°F (260°C).
03 -
Mix 1 1/2 tsp salt, pepper, rosemary, thyme, garlic and oil in a bowl.
04 -
Pat roast dry with paper towels, rub seasoning mix all over.
05 -
Place bone-in roast in cast iron (bones down) or use rack for boneless.
06 -
Roast at 500°F for 15 minutes to form crust.
07 -
Lower heat to 325°F (165°C), cook to desired doneness using thermometer: Rare: 120°F (49°C), 10-12 min per pound; Medium rare: 130°F (54°C), 13-14 min per pound; Medium: 140°F (60°C), 14-15 min per pound; Medium well: 150°F (66°C).
08 -
Remove 5-10 degrees below target temp - it'll keep cooking while resting.
09 -
Tent with foil, rest 30 minutes.
10 -
Slice against grain about 1/2 inch thick. Serve with horseradish if desired.
# Notes:
01 -
For bone-in, have butcher cut bone off and tie back on - easier carving later.
02 -
Boneless needs a rack in pan - Instant Pot rack works in cast iron.
03 -
Meat keeps cooking while resting, so remove early.
04 -
Great in sandwiches next day with horseradish sauce.