Dress up your holiday prime rib with herb-kissed butter.
Beef, butter, garlic, thyme, rosemary, and shallot are life-long friends.
Make this prime rib for dinner and youll see why.
Sally Vargas
How To Shop for Prime Rib
Prime rib is, without question, a splurge.
Its an expensive cut of meat but it goes a long way in terms of flavor and leftovers.
I recommend asking your butcher how far in advance to reserve a prime rib.
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Most cut them to order.
Talk to them, theyll be thrilled to guide you.
For this recipe, I opted for boneless.
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The outside is colored like deep caramel, while the edges have a gentle crust.
All those in favor of medium-rare?
And, the ayes have it.
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Think of it like choosing elevator music over Dixieland Jazz.
If youre spending money on prime rib, youre gonna want a party in your mouth.
Get a good meat thermometer and shoot for the internal temperature listed below.
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Let it sit for 20 minutes before carving.
As the prime rib rests the temperature of the meat will climb by 5 to 10 degrees.
Meaning the final temperature after resting for a rare prime rib will be around 120F.
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Keep in mind, overdone cant be undone!
Prime rib is best served rare or medium rare.
We don’t recommend cooking prime rib beyond medium.
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Here are a few tasty ideas:
Leftovers!
Im nearly tempted to make thisjustfor the leftovers.
Sandwiches are a favorite of mine and having your own roasted lunchmeat on-hand is quite the treat.
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you’re able to’t undo an overcooked prime rib.
Salting the prime rib will draw out extra moisture from the meat leading to better browning on the outside.
Mix until all of the ingredients come together.
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Leave it out at room temperature.
(Or the highest setting if that is below 500F.)
This will provide an even shape and ensures even cooking.
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Rub the entire prime rib with the garlic herb butter.
Use all of the butter as it will both season the roast and flavor the drippings for the gravy.
Start with the fat side up.
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Thats OK. Just do your best.
Remove the roasting pan from the oven and set on a stable heat-proof surface.
Place the prime rib in the hot roasting pan with the fat side facing up.
If using an oven safe thermometer, insert the probe into the center of the prime rib.
Place it in the oven and cook for 30 minutes at 500F.
Remove the prime rib from the oven and place it on a cutting board.
Loosely cover it with aluminum foil and let it rest for 15 to 20 minutes before carving.
The residual heat within the prime rib will cause it to cook an additional 5F to 10F.
Keep about 1/2 cup of fat in the roasting pan and as many brown bits as possible.
If your roast produced more than 3/4 cup of fat scoop some out, cool and discard.
Place the roasting pan on the stovetop on medium heat.
It will look chunky.
Increase the heat to medium high, and whisk in the beef stock.
It should thicken within a minute or so.
If you want it thinner add more beef stock or water.
Taste and adjust the seasoning with salt and or pepper to your liking.
Once the roast has rested for 30 minutes, cut and remove the strings to the roast.
Slice the roast against the grain 3/4-inch thick slices, this is not the time to skimp.
